A vibrant and creamy ranch pasta salad loaded with fresh vegetables and tricolor rotini, perfect for summer gatherings or an easy family side dish.

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1. Cook the tricolor rotini in salted boiling water until al dente, then drain and rinse under cold water.

2. In a small bowl, whisk together the ranch dressing, mayonnaise, buttermilk, and sour cream until smooth.

3. In a large mixing bowl, combine the cooled pasta with broccoli, cucumbers, tomatoes, and parmesan cheese.

4. Pour the dressing over the pasta mixture and stir gently until everything is well coated.

5. Serve immediately or refrigerate for 1–2 hours to allow the flavors to meld before serving.

Customize your salad by adding bell peppers or olives for extra flavor.

For a lighter version, substitute Greek yogurt for mayonnaise or sour cream.

Best served chilled for enhanced flavor.