Description
This Ranch Pasta Salad is cool, creamy, crunchy, and so easy to bring to a picnic, potluck, or simple family dinner. Tri-color rotini catches the ranch dressing in every little twist, while red bell pepper, cucumber, and broccoli add fresh color and crisp bites.
Ingredients
Units
Scale
- 12 oz tri-color rotini pasta
- 1 red bell pepper, finely diced
- 1 medium cucumber, diced
- 1 1/2 cups broccoli florets, finely diced
- Salt, for the pasta water and to taste
- 8 oz sour cream
- 1/2 cup mayonnaise
- 1 oz packet ranch seasoning
Instructions
- Bring a large pot of salted water to a boil
- Cook the tri-color rotini according to the package directions until al dente
- Drain the pasta right away, then rinse it under cold water
- Add the cooled rotini, red bell pepper, cucumber, and broccoli to a large serving bowl
- In a small bowl, stir together the sour cream, mayonnaise, and ranch seasoning until smooth and creamy
- Spoon the ranch dressing over the pasta and vegetables
- Stir gently until everything is evenly coated
- Taste and add a little salt if needed
- Cover and refrigerate for 1 to 2 hours before serving
- Stir before serving
- If it looks a little dry, fold in a spoonful of bottled ranch dressing or a small spoonful of mayo to bring back the creaminess
Notes
Store leftovers covered in the refrigerator for 3 to 4 days. This pasta salad is served cold, so there is no need to reheat it. Stir before serving leftovers, and add a little ranch dressing, mayo, or sour cream if it needs more creaminess.
Nutrition
- Serving Size: 8 servings
- Calories: 222Kcal
- Sugar: 2g
- Sodium: 249mg
- Fat: 11g
- Saturated Fat: 3g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg