Creamy Ranch Pasta Salad
User Reviews
3.8
Creamy Ranch Pasta Salad
Description
The Creamy Ranch Pasta Salad combines gluten-free rotini pasta with diced cucumber, bite-sized broccoli florets, red bell pepper, and diced sweet Vidalia onion for a variety of textures and fresh flavors. The dressing blends creamy Greek yogurt and avocado oil mayonnaise with fresh dill and chives, seasoned with white vinegar, garlic salt, onion powder, black pepper, and sea salt to create a smooth, tangy, and herbaceous coating that clings to each ingredient.
The salad is prepared by cooking and cooling the pasta, mixing the dressing separately, then tossing everything together gently. Served chilled, it offers a balance of creamy and crisp sensations with each bite, making it suitable for outdoor meals, potlucks, or as a refreshing side dish in warm weather.
Notes include options for making the dressing vegan by substituting vegan sour cream and mayonnaise, and advice on pasta quantity regardless of gluten content. Leftovers keep well refrigerated for several days and should be stirred before serving to redistribute the dressing.
Ingredients
- 8 ounces pasta I used Banza Rotini, gluten-free
- 1 cup cucumber diced
- 1 cup broccoli bite-size florets
- ½ red bell pepper small, diced
- ½ cup onion dice, sweet vidalia variety
Creamy Ranch Dressing
- ½ cup yogurt plain, Greek
- ½ cup mayonnaise (I used avocado oil mayo)
- ¼ cup dill minced fresh
- ¼ cup chives fresh, minced
- 2 tablespoons white vinegar
- ½ teaspoon garlic salt
- ½ teaspoon onion powder
- ¼ teaspoon black pepper freshly cracked
- ⅛ teaspoon salt sea salt
Instructions
- Cook pasta according to the package instructions. Drain and rinse with cold water to cool.
- Meanwhile, in a medium bowl, whisk together the dressing ingredients until smooth. Refrigerate until ready to use.
- In a large bowl, combine the pasta, cucumber, broccoli, bell pepper, and onion.
- Pour the dressing over the pasta salad and gently toss to combine. Taste for salt and pepper, adding more if needed. Serve right away or refrigerate in a container with a lid for 1-2 hours or until ready to serve.
Notes
- For a vegan version, replace Greek yogurt with vegan sour cream and use vegan mayonnaise instead of regular mayo.
- Use exactly 8 ounces of dry pasta whether gluten-free or regular to maintain balance in the salad.
- Store leftovers in an airtight container in the refrigerator for up to 4–5 days; stir well before serving to redistribute dressing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 470 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 470kcal | 24% |
| Carbohydrates | 39g | 13% |
| Protein | 18g | 36% |
| Fat | 30g | 46% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 16g | 94% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 34mg | 11% |
| Sodium | 524mg | 22% |
| Potassium | 180mg | 4% |
| Fiber | 8g | 32% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
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