Description
A vibrant and creamy ranch pasta salad featuring tri-color rotini pasta, fresh vegetables, and a homemade ranch dressing—perfect for colorful gatherings and potlucks.
Ingredients
Scale
Pasta and Vegetables
- 12 oz tri color rotini pasta
- 1 red bell pepper, finely diced
- 1 medium cucumber, diced
- 1.5 cups broccoli florets, finely diced
Dressing
- 8 oz sour cream
- 0.5 cup mayonnaise
- 1 oz packet ranch seasoning
Instructions
- Cook the Pasta: Cook the tri color rotini pasta according to the package instructions until al dente. Drain the pasta well and spread it out or set aside to cool completely to avoid a soggy salad.
- Combine Vegetables and Pasta: In a large mixing bowl, add the cooled pasta, finely diced red bell pepper, diced cucumber, and broccoli florets. Gently mix the ingredients to combine evenly without mashing the vegetables.
- Prepare the Dressing: In a separate bowl, thoroughly mix together the sour cream, mayonnaise, and ranch seasoning packet until smooth and well combined.
- Dress the Salad: Pour the ranch dressing over the pasta and vegetable mixture. Toss gently but thoroughly so every piece is coated evenly with the creamy ranch flavor.
- Chill Before Serving: Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes. This chill time allows the flavors to meld together and results in a more flavorful pasta salad.
Notes
- Make sure to cool the pasta completely before mixing to prevent the dressing from becoming watery.
- This salad can be made up to a day in advance for convenience.
- For added texture and flavor, consider garnishing with chopped fresh herbs like parsley or chives.
- Adjust the ranch seasoning quantity to taste for milder or stronger flavor.
