Ranch Pasta Salad
This Ranch Pasta Salad makes the best easy side dish!
Servings: 12 servings
Ingredients
- 12 oz tri color rotini pasta
- 1 red bell pepper finely diced
- 1 medium cucumber diced
- 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 to al dente. Once it is done, drain it 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 1-2 hours before serving. Pasta salad tastes best chilled but will dry out if you leave it too long. You can also stir in more ranch dressing before serving if needed.
- 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