Ranch Pasta Salad
Ranch Pasta Salad is the best pasta salad side dish! Rotini noodles, cucumber, tomato, broccoli, parmesan cheese with an easy dressing of ranch. Everyone will love this pasta salad!
Servings 12 side dish servings
- 1 box (12 oz) tricolor rotini pasta
- 1 cup chopped broccoli
- 1 cup chopped cucumbers (peeled & seeded)
- 1 cup chopped tomatoes
- 1/2 cup shredded parmesan cheese
- 1¼ cups ranch dressing (more or less to taste)
Homemade Ranch Dressing (optional)
- 1/2 cup mayonnaise
- 1/2 cup buttermilk
- 1/4 cup sour cream
- ½ teaspoon dried parsley
- ½ teaspoon dried dill weed
- ½ teaspoon dried chives
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon worcestershire sauce
- ¼ teaspoon salt
- ⅛ teaspoon pepper
Cook pasta according to package instructions. Remember to salt the pasta water so the noodles have some flavor. I use about 1 teaspoon salt. Drain the pasta and rinse under cold water so pasta can cool.
In a mixing bowl combine the cooled pasta, broccoli, cucumber, tomatoes, and parmesan cheese. Stir. Add ranch and stir again to coat the noodles and veggies in the ranch.
Serve right away or let it refrigerate for 1-2 hours before serving. Pasta salad tends to dry out in the fridge so don't leave it in there too long before serving. If needed, add some additional dressing and give it a good stir to moisten it back up.
** If you are making the homemade ranch dressing, I would suggest making it before you make the salad so it has plenty of time to refrigerate and get cold. Combine all the ranch dressing ingredients into a small bowl and stir with a wire whisk. It makes just enough for the salad. For leftovers, I just use store-bought ranch dressing to moisten it back up.
Be sure and use a ranch dressing that you love! I always make my homemade ranch dressing. The recipe makes exactly enough for this salad.
I find the shredded parmesan cheese by the other bagged shredded cheeses at the grocery store. You could also get your own wedge and shred it, but I have found that the pre-shredded one tastes great. Use more or less depending on preference. I usually end up using about 3/4 cups.
If you refrigerate it or want to eat leftovers the next day, you may need to add a tablespoon or two of additional ranch dressing to moisten everything.
To seed a cucumber: cut cucumber in half (lengthwise) and then use a spoon to scoop out the seeds.
NOTE : The recipe for homemade ranch dressing is only if you want to make your own ranch dressing for the pasta salad. If you use store-bought dressing, just use what's called for in the recipe. The homemade ranch dressing (labeled as 'optional') is not in addition to the ranch dressing in the recipe card. That's only if you want to make your own. Hopefully that clears up any confusion.
Calories: 284kcal | Carbohydrates: 31g | Protein: 7g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 374mg | Potassium: 180mg | Fiber: 2g | Sugar: 2g | Vitamin A: 121IU | Vitamin C: 10mg | Calcium: 76mg | Iron: 1mg