Description
A cool and creamy Ranch Pasta Salad featuring tri-color rotini tossed with colorful fresh vegetables and a tangy ranch dressing, perfect for potlucks, picnics, and easy weeknight meals.
Ingredients
Pasta and Vegetables
- 12 oz tri-color rotini pasta
- 1 red bell pepper, finely diced
- 1 medium cucumber, diced
- 1 ½ cups broccoli florets, finely diced
Dressing
- 8 oz sour cream
- ½ cup mayonnaise
- 1 oz packet ranch seasoning mix
Instructions
- Cook Pasta: Salt a large pot of water and cook the tri-color rotini pasta according to package instructions until al dente. Drain the pasta immediately and rinse thoroughly with cold water to stop cooking and cool it down.
- Combine Vegetables and Pasta: In a large serving bowl, add the cooked and cooled rotini along with the finely diced red bell pepper, cucumber, and broccoli florets. Mix gently to combine.
- Make Dressing: In a small bowl, whisk together the sour cream, mayonnaise, and ranch seasoning packet until smooth and creamy.
- Toss Salad: Pour the ranch dressing over the pasta and vegetable mixture, stirring thoroughly until all ingredients are evenly coated. Taste and add salt if desired.
- Chill: Cover and refrigerate the pasta salad for 1–2 hours before serving to allow flavors to meld. If the salad appears dry before serving, stir in additional ranch dressing to moisten.
- Store Leftovers: Keep any leftovers covered in the refrigerator and consume within 3–4 days for best freshness and flavor.
Notes
- Rinse pasta with cold water to prevent clumping and stop cooking immediately.
- Chilling the salad enhances flavor but avoid storing too long to prevent dryness.
- Feel free to add extra ranch dressing when serving if the salad looks dry.
- Leftovers should be stored tightly covered in the fridge and consumed within 3–4 days.
