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Ranch Pasta Salad

A creamy and tangy pasta salad filled with vibrant veggies and zesty ranch dressing, perfect for picnics and gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 people
Course: Salad
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 8 ounces of pasta such as rotini or penne
  • 1 cup of cherry tomatoes halved
  • 1 cup of cucumber diced
  • 1/2 cup of red bell pepper diced
  • 1/2 cup of red onion finely chopped
  • 1 cup of frozen peas thawed
  • 1 cup of ranch dressing
  • 1/4 cup of fresh parsley chopped
  • Salt and pepper to taste

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Measuring cups and spoons
  • Spoon for mixing

Method
 

  1. Bring a large pot of salted water to a boil.
  2. Add in the pasta and cook according to the package instructions until al dente.
  3. Once cooked, drain the pasta in a colander and rinse under cold water.
  4. While the pasta cools, chop the cherry tomatoes, cucumber, red bell pepper, and red onion.
  5. In a large mixing bowl, combine the ranch dressing and chopped parsley.
  6. Add the cooled pasta and chopped veggies to the bowl with the dressing. Stir gently to coat everything evenly.
  7. Season the salad with salt and pepper to taste.
  8. Cover the salad and refrigerate for at least 30 minutes before serving.

Notes

This salad can be made ahead of time and tastes even better after a day in the fridge. Enjoy as a side dish or a light meal.