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Ranch Pasta Salad

A quick and flavorful pasta salad combining fresh vegetables and creamy ranch dressing, perfect for potlucks and family gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 1 box (12 oz) tricolor rotini pasta
  • 1 cup chopped broccoli Fresh, can substitute with other vegetables if desired.
  • 1 cup chopped cucumbers Peeled & seeded.
  • 1 cup chopped tomatoes Use ripe tomatoes for better flavor.
  • 1/2 cup shredded parmesan cheese
Dressing and Seasonings
  • 1 1/4 cups ranch dressing Adjust to taste.
  • 1/2 cup mayonnaise
  • 1/2 cup buttermilk
  • 1/4 cup sour cream
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried dill weed
  • 1/2 teaspoon dried chives
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Method
 

Preparation
  1. Cook pasta according to package instructions, adding salt to the water for flavor.
  2. Drain the pasta and rinse under cold water to cool.
  3. In a mixing bowl, combine the cooled pasta, broccoli, cucumber, tomatoes, and parmesan cheese. Stir well.
Dressing
  1. Add ranch dressing and mix again to coat the noodles and veggies.
  2. Serve immediately or refrigerate for 1-2 hours to enhance flavor.

Notes

Pasta salad can dry out in the fridge; add extra dressing if needed before serving. Best served cold. Store leftovers in an airtight container for up to 3 days. Freezing is not recommended due to texture change of vegetables.