Creamy Ranch Pasta Salad (Printable)

Refreshing pasta salad with creamy ranch dressing, crisp vegetables, and fresh herbs—ideal for summer gatherings and outdoor meals.

# 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 instructions until al dente. Drain and rinse under cold water to stop cooking and cool.
02 - In a large mixing bowl, whisk together mayonnaise, sour cream, buttermilk, dill, chives, garlic powder, onion powder, dried parsley, salt, and pepper until smooth and well combined.
03 - Add the cooled pasta, cherry tomatoes, cucumber, red bell pepper, red onion, and peas to the bowl with the dressing. Toss gently to coat everything evenly.
04 - Stir in the optional cheddar cheese and bacon, if desired, mixing gently to distribute throughout the salad.
05 - Refrigerate the pasta salad for at least 1 hour before serving to allow flavors to meld. Toss again just before serving and adjust seasoning to taste if needed.

# Expert Suggestions:

01 -
  • The creamy homemade ranch dressing puts store-bought versions to shame
  • It travels beautifully and actually tastes better after the flavors mingle
  • You can prep it in the morning and forget about it until party time
02 -
  • The pasta absorbs dressing as it sits, so make extra if you plan to serve it the next day
  • Rinse the pasta thoroughly under cold water or it will keep cooking and turn mushy
  • Frozen peas dont need cooking, just thaw them in the colander while draining the pasta
03 -
  • Cut your vegetables slightly larger than you think you need because they shrink when mixed with the creamy dressing
  • Use a combination of colored bell peppers if you want to make it look extra festive for holidays

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