Ranch Pasta Salad
This creamy and flavorful Ranch Pasta Salad is perfect for any occasion, combining tender pasta, fresh vegetables, and homemade ranch dressing for a refreshing and satisfying dish.
Servings: 6 servings
Ingredients
- 3 cups rotini pasta or your favorite short pasta shape
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/2 cup red bell pepper diced
- 1/2 cup shredded carrots
- 1/4 cup red onion finely chopped
- 1/2 cup black olives sliced
- 1 cup shredded mozzarella cheese
- 1/2 cup fresh parsley chopped
For the Ranch Dressing:
- 1 cup plain yogurt use a thick Greek-style yogurt for creaminess
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried dill
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried chives optional
- salt and pepper to taste
- 2 tablespoons milk to thin the dressing, if needed
Instructions
- Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until al dente (about 8-10 minutes). Drain and rinse under cold water to cool. Set aside.
- In a medium bowl, whisk together the yogurt, mayonnaise, apple cider vinegar or lemon juice, garlic powder, onion powder, dried dill, dried parsley, dried chives (if using), salt, and pepper. Add milk one tablespoon at a time if dressing is too thick until desired consistency is reached.
- Chop the cherry tomatoes, cucumber, red bell pepper, shredded carrots, red onion, black olives, and fresh parsley into bite-sized pieces.
- In a large mixing bowl, combine the cooled pasta, chopped vegetables, shredded mozzarella, and fresh parsley. Pour the ranch dressing over and toss gently to coat. Adjust seasoning with salt and pepper as needed.
- Cover and refrigerate the salad for at least 1 hour before serving to allow flavors to meld. Serve chilled or at room temperature, garnished with extra parsley or paprika if desired.
Equipment
- Large pot
- Medium Bowl
- Large Mixing Bowl
Notes
Use pasta shapes like rotini, fusilli, or bowtie for better dressing adherence. Rinsing pasta is key to prevent stickiness. Homemade ranch dressing offers fresher flavor. Adjust mayo and yogurt amounts for creaminess preference. Add proteins or veggies for variations. Store leftovers in airtight container refrigerated for up to 3 days; avoid freezing. Stir and thin dressing with milk or yogurt before serving leftovers.