Description
This creamy ranch pasta salad is the ultimate side dish for warm-weather meals. It’s packed with colorful tri-color rotini pasta, crisp veggies, and coated in a rich and tangy homemade ranch dressing. Perfect for potlucks, picnics, family dinners, and make-ahead meal prep.
Ingredients
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12 oz tri-color rotini pasta
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1 red bell pepper, finely diced
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1 medium cucumber, chopped
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1½ cups broccoli florets, finely chopped
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8 oz sour cream
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½ cup mayonnaise
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1 oz ranch seasoning packet
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Salt to taste (optional)
Instructions
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Boil salted water and cook pasta to al dente. Drain and rinse with cold water.
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While pasta cooks, dice bell pepper and cucumber; finely chop broccoli.
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In a small bowl, mix sour cream, mayo, and ranch seasoning until smooth.
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In a large bowl, combine pasta and veggies.
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Pour dressing over salad and toss to coat evenly.
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Add salt to taste if needed.
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Chill for 1–2 hours before serving for best flavor and texture.
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Store leftovers in an airtight container in the fridge for up to 3–4 days.
Notes
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For extra creaminess later, stir in a little bottled ranch before serving.
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To lighten it up, use Greek yogurt instead of sour cream.
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Add chopped grilled chicken or turkey bacon for a protein boost.
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You can make this a day ahead for best results.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing / No-Bake
- Cuisine: American