Creamy Ranch Pasta Salad (Print Layout)

Cold pasta tossed with creamy ranch dressing, crisp vegetables, and fresh herbs for an easy crowd-pleasing side dish.

# What You Need:

→ Pasta

01 - 12 oz short pasta (rotini, penne, or fusilli)

→ Vegetables

02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/2 cup red bell pepper, diced
05 - 1/2 cup red onion, finely chopped
06 - 1 cup frozen peas, thawed

→ Ranch Dressing

07 - 3/4 cup mayonnaise
08 - 1/4 cup sour cream
09 - 3 tbsp buttermilk or milk
10 - 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
11 - 2 tbsp fresh chives, chopped
12 - 1 tsp garlic powder
13 - 1 tsp onion powder
14 - 1/2 tsp dried parsley
15 - 1/2 tsp salt
16 - 1/4 tsp black pepper

→ Optional Add-ins

17 - 1/2 cup shredded cheddar cheese
18 - 1/2 cup cooked and crumbled bacon

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain thoroughly and rinse under cold water to stop cooking and cool the pasta.
02 - In a large mixing bowl, whisk together mayonnaise, sour cream, buttermilk, fresh dill, chives, garlic powder, onion powder, dried parsley, salt, and black pepper until smooth and well combined.
03 - Add the cooled pasta, cherry tomatoes, cucumber, red bell pepper, red onion, and thawed peas to the bowl with the dressing. Toss gently until all ingredients are evenly coated.
04 - Stir in the shredded cheddar cheese and crumbled bacon, if using, until distributed throughout the salad.
05 - Refrigerate the pasta salad for at least 1 hour to allow flavors to meld. Toss again just before serving and adjust seasoning if needed.

# Expert Suggestions:

01 -
  • The homemade ranch dressing puts those bottled versions to shame and comes together in under five minutes
  • It actually tastes better after sitting in the fridge, making it the ultimate make-ahead dish
02 -
  • Undercook your pasta by about one minute since it will continue softening as it sits in the dressing
  • The salad needs that full hour in the refrigerator, but it tastes even better if you can make it the night before
03 -
  • Rinse your pasta until it is genuinely cold to the touch—warm pasta will make your dressing separate
  • Add a splash of pasta cooking water to the dressing if it seems too thick after chilling

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