Description
This Ranch Pasta Salad offers a colorful and creamy twist perfect for gatherings and potlucks. Featuring tri-color rotini pasta mixed with fresh diced red bell pepper, cucumber, and broccoli florets, all coated in a rich ranch dressing made from sour cream, mayo, and ranch seasoning. Served chilled, it’s a refreshing and crowd-pleasing side dish.
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: Cook the tri color rotini pasta according to package instructions until al dente. Drain thoroughly and set aside to cool completely.
- Prepare the Vegetables: While the pasta is cooling, finely dice the red bell pepper and broccoli florets, and dice the cucumber into bite-sized pieces.
- Combine Pasta and Vegetables: In a large mixing bowl, gently combine the cooled pasta with the diced red bell pepper, cucumber, and broccoli florets, ensuring an even distribution.
- Make the Dressing: In a separate bowl, blend together the sour cream, mayonnaise, and ranch seasoning packet until the mixture is smooth and well incorporated.
- Dress the Salad: Pour the ranch dressing over the pasta and vegetable mixture. Toss gently but thoroughly to coat everything evenly with the creamy dressing.
- Chill Before Serving: Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld and serve chilled for the best taste and texture.
Notes
- For best flavor, chill the salad for up to 2 hours before serving.
- You can substitute Greek yogurt for sour cream to lighten the dressing.
- Adding chopped fresh herbs like parsley or chives enhances freshness.
- Use gluten-free pasta if needed to accommodate dietary restrictions.
- This salad is great for meal prep and keeps well refrigerated for up to 2 days.
