Creamy Ranch Pasta Salad
User Reviews
5
Creamy Ranch Pasta Salad
Description
This Creamy Ranch Pasta Salad starts by cooking rotini pasta and cooling it thoroughly with cold water. A mixture of fresh vegetables—chopped broccoli, cubed cheddar cheese, diced English cucumber, diced red bell pepper, and diced red onion—is prepared to add texture and vibrant flavors.
A homemade ranch dressing is made by whisking together mayonnaise, milk, granulated garlic, dried parsley, dried chives, onion powder, salt, and black pepper until smooth. The dressing evenly coats the pasta and vegetables, providing a creamy and herbaceous profile that complements the crispness of the salad components.
The salad can be served immediately or refrigerated to chill further, making it a good choice for picnics, potlucks, or as a cold side dish. The combination of pasta, cheese, and fresh vegetables balanced by the creamy ranch dressing creates a versatile salad option.
Ingredients
Pasta
- 1 pound rotini pasta
- 1 cup broccoli chopped
- 8 ounces cheddar cheese cubed
- 1 medium English cucumber doced
- 1 medium red bell pepper diced
- 1/2 medium red onion diced
Ranch Dressing
- 1 1/2 cups mayonnaise
- 1/2 cup milk
- 1 tablespoon granulated garlic
- 1 tablespoon parsley dried
- 1 tablespoon chives dried
- 1 tablespoon onion powder
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
Instructions
- Cook 1 pound rotini pasta according to package directions. Drain and rinse with cold water until pasta is cooled. Transfer to a large bowl.
- While pasta is cooking, prepare 1 cup chopped broccoli, 8 ounces cubed cheddar cheese, 1 medium English cucumber, 1 medium red bell pepper, and 1/2 medium diced red onion.
- In a small bowl, whisk together 1 1/2 cups mayonnaise, 1/2 cup milk, 1 tablespoon granulated garlic, 1 tablespoon dried parsley, 1 tablespoon dried chives, 1 tablespoon onion powder, 1 1/2 teaspoons salt, and 1 teaspoon black pepper until smooth.
- Pour dressing over pasta and toss until thoroughly coated. Add the broccoli, cheese cubes, cucumbers, bell peppers, and red onion. Toss until all ingredients are coated.
- Serve immediately, or cover and refrigerate until ready to serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 372kcal | 19% |
| Carbohydrates | 33g | 11% |
| Protein | 11g | 22% |
| Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 29mg | 10% |
| Sodium | 547mg | 23% |
| Potassium | 240mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 658IU | 13% |
| Vitamin C | 21mg | 23% |
| Calcium | 182mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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