Description
A vibrant and creamy Ranch Pasta Salad featuring tri-color rotini pasta combined with fresh vegetables and a rich ranch-flavored dressing. This dish is perfect for gatherings and potlucks, offering a refreshing and colorful side with a delightful crunch and tangy creaminess.
Ingredients
Scale
Pasta and Vegetables
- 12 oz tri-color rotini pasta
- 1 red bell pepper, finely diced
- 1 medium cucumber, diced
- 1.5 cups broccoli florets, finely diced
Dressing
- 8 oz sour cream
- 0.5 cup mayonnaise
- 1 oz packet ranch seasoning
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the tri-color rotini pasta according to package instructions until al dente. Drain the pasta and rinse under cold water to stop the cooking process and cool it completely.
- Prepare vegetables: While the pasta cooks, finely dice the red bell pepper, dice the cucumber, and finely chop the broccoli florets to create colorful, bite-sized vegetable pieces.
- Combine pasta and vegetables: In a large mixing bowl, combine the cooled pasta with the red bell pepper, cucumber, and broccoli. Gently toss to mix them evenly without breaking the pasta or bruising the vegetables.
- Make the dressing: In a separate smaller bowl, whisk together the sour cream, mayonnaise, and ranch seasoning packet until the mixture is smooth and the ranch seasoning is fully incorporated.
- Dress the salad: Pour the ranch dressing over the pasta and vegetable mixture. Gently fold the ingredients together until the salad components are evenly coated with the creamy dressing.
- Chill and serve: Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes to allow flavors to meld and serve chilled for the best taste and texture.
Notes
- For a lighter option, you can substitute Greek yogurt for sour cream.
- Add chopped fresh herbs like parsley or chives for extra freshness.
- This salad keeps well in the refrigerator for up to 2 days, but it’s best enjoyed fresh.
- Feel free to add other veggies like shredded carrots or cherry tomatoes for variety.
- To make it vegan, use vegan mayonnaise and a dairy-free sour cream alternative, and a vegan ranch seasoning.
