Creamy Ranch Pasta Salad (Printable Version)

Refreshing pasta salad with creamy ranch dressing, crisp vegetables, and fresh herbs—ideal for gatherings and outdoor meals.

# What You’ll Need:

→ Pasta

01 - 12 oz short pasta (rotini, penne, or fusilli)

→ Vegetables

02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/2 cup red bell pepper, diced
05 - 1/2 cup red onion, finely chopped
06 - 1 cup frozen peas, thawed

→ Dressing

07 - 3/4 cup mayonnaise
08 - 1/4 cup sour cream
09 - 3 tbsp buttermilk (or milk)
10 - 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
11 - 2 tbsp fresh chives, chopped
12 - 1 tsp garlic powder
13 - 1 tsp onion powder
14 - 1/2 tsp dried parsley
15 - 1/2 tsp salt
16 - 1/4 tsp black pepper

→ Optional Add-ins

17 - 1/2 cup shredded cheddar cheese
18 - 1/2 cup cooked and crumbled bacon

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking and cool for the salad.
02 - In a large mixing bowl, whisk together mayonnaise, sour cream, buttermilk, dill, chives, garlic powder, onion powder, dried parsley, salt, and pepper until smooth and well combined.
03 - Add the cooled pasta, cherry tomatoes, cucumber, red bell pepper, red onion, and peas to the bowl with the dressing. Toss gently to coat everything evenly.
04 - Stir in the optional cheddar cheese and crumbled bacon, if desired, distributing evenly throughout the salad.
05 - Refrigerate the pasta salad for at least 1 hour to allow flavors to meld. Toss again just before serving and adjust seasoning to taste if needed.

# Top Tips:

01 -
  • Everything gets tossed in one bowl, making cleanup almost nonexistent
  • The creamy ranch coating actually tastes better after sitting for a day, so its perfect make-ahead food
02 -
  • Hot pasta will melt the dressing into a weird, separated mess, so let it cool completely before mixing
  • The pasta absorbs dressing as it sits, so make extra dressing if you plan to serve this the next day
03 -
  • Cut all your vegetables slightly smaller than you think you need so everything fits on a fork together
  • Save a handful of fresh herbs to scatter on top right before serving for a restaurant worthy finish

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