Ranch Pasta Salad (Print)
Colorful rotini with fresh vegetables tossed in creamy homemade ranch dressing - a perfect crowd-pleasing summer side.
# Ingredients:
→ Salad
01 -
340g tricolor rotini pasta
02 -
1 cup chopped broccoli florets
03 -
1 cup chopped cucumbers, peeled and seeded
04 -
1 cup chopped tomatoes
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1/2 cup shredded parmesan cheese
06 -
1¼ cups ranch dressing
→ Homemade Ranch Dressing
07 -
1/2 cup mayonnaise
08 -
1/2 cup buttermilk
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1/4 cup sour cream
10 -
½ teaspoon dried parsley
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½ teaspoon dried dill weed
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½ teaspoon dried chives
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½ teaspoon onion powder
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½ teaspoon garlic powder
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½ teaspoon worcestershire sauce
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¼ teaspoon salt
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⅛ teaspoon pepper
# Directions:
01 -
Boil pasta in salted water (about 1 teaspoon salt) according to package instructions until al dente. Drain and rinse under cold water until completely cooled.
02 -
In a small bowl, whisk together all ranch dressing ingredients until smooth and well combined. Refrigerate until cold to allow flavors to develop.
03 -
In a large mixing bowl, combine the cooled pasta, chopped broccoli, cucumber, tomatoes, and parmesan cheese. Pour ranch dressing over ingredients and fold gently until everything is evenly coated.
04 -
Serve immediately for best texture or refrigerate for 1-2 hours to enhance flavors. If refrigerated, you may need to add additional dressing before serving to maintain moisture.
# Notes:
01 -
For best results, cut vegetables into uniform, bite-sized pieces to ensure consistent texture throughout the salad.
02 -
This salad can be prepared up to 24 hours in advance, making it perfect for meal prep or gatherings.