Ranch Pasta Salad
This creamy ranch pasta salad recipe is an easy and delicious side dish that is sure to be a hit!
Servings: 12 servings
Ingredients
- 12 oz tri color rotini pasta
- 1 red bell pepper finely diced
- 1 medium cucumber chopped
- 1 ½ cups broccoli florets finely diced
For the ranch salad dressing
- 8 oz sour cream
- ½ cup mayo
- 1 oz packet ranch seasoning
Instructions
- Salt the pasta water and cook the tri color rotini according to the package instructions for al dente. Once it is done, drain immediately and rinse with cold water.
- Add the bell pepper, cucumber, broccoli, and rotini to a large serving bowl
- In a small bowl, combine the mayo, sour cream, and ranch seasoning to make the creamy ranch dressing
- Stir the ranch dressing into the pasta and veggies until combined. Salt to taste, if necessary
- Refrigerate for no more than 1-2 hours before serving
- Store leftovers covered in the fridge and enjoy within 3-4 days.
Notes
Most pasta salad will dry out some in the fridge, so if this happens I suggest stirring in a little bottled ranch before serving your leftovers
Nutrition
Calories: 222kcal | Carbohydrates: 25g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 15mg | Sodium: 249mg | Potassium: 180mg | Fiber: 2g | Sugar: 2g | Vitamin A: 523IU | Vitamin C: 24mg | Calcium: 35mg | Iron: 1mg