Description
A quick, creamy, and satisfying dish that works as both a side and a main course. This Ranch Pasta Salad is coated in tangy ranch dressing and loaded with fresh vegetables and savory cheese.
Ingredients
Scale
- 3 cups uncooked pasta (rotini, penne, or elbow)
- 1 cup chopped vegetables (bell peppers, cucumbers, cherry tomatoes, or carrots)
- 0.5 cup shredded cheddar cheese
- Salt and pepper to taste
- 0.5 cup ranch dressing
Instructions
- Preparation: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta quickly.
- Preparation: While the pasta cooks, chop your vegetables into bite-sized pieces. Set aside.
- Mixing: In a large mixing bowl, combine the cooled pasta, chopped vegetables, and shredded cheese.
- Mixing: Pour the ranch dressing over the mixture and gently toss until everything is evenly coated. Taste and season with salt and pepper as needed.
- Chilling: Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Serving: Give the salad a quick stir before serving. Enjoy chilled!
Notes
Chill the salad for at least 30 minutes before serving to let flavors develop. Consider adding fresh herbs for extra freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course, Salad, Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 45 mg
Keywords: Creamy Salad, Pasta Salad, Quick Recipe, Ranch Pasta Salad, Vegetable Salad