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Ranch Pasta Salad Recipe

Ranch Pasta Salad

Wholesome Cove
This ranch pasta salad recipe uses nine main ingredients and comes together with a homemade dressing built from mayonnaise, sour cream, and buttermilk rather than a bottle poured straight from the fridge door.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 380 kcal

Equipment

Ingredients
  

  • 1 pound rotini pasta - 450g
  • 1 cup broccoli florets - 100g, chopped small
  • 1 cup cherry tomatoes - 150g, halved
  • 1 cup cucumber - 120g, seeded and diced
  • ⅓ cup red onion - 50g, finely diced
  • 1 cup sharp cheddar cheese - 115g, shredded
  • 6 slices bacon - cooked and crumbled (or ½ cup real bacon bits)
  • ¼ cup fresh parsley - 15g, chopped

For the Homemade Ranch Dressing

Instructions
 

  • Bring a large stockpot of generously salted water to a rolling boil. Add the rotini and cook according to package directions until al dente, usually 8 to 10 minutes.
  • Drain the pasta in a colander and rinse immediately under cold water to stop the cooking process. Shake off excess water and set aside to finish draining.
  • In a small bowl, whisk together the mayonnaise, sour cream, and buttermilk until smooth. Add the ranch seasoning packet and black pepper, whisking again until fully combined. Taste and adjust with salt if needed.
  • Refrigerate the dressing while you prepare the vegetables, letting the flavors meld.
  • Chop the broccoli into small, bite-sized pieces. Halve the cherry tomatoes and set them in a small bowl with a light pinch of salt for 10 minutes, then drain off any liquid.
  • Dice the cucumber and red onion into small, even pieces. Cook the bacon in a skillet over medium heat until crisp, about 8 minutes, then transfer to a paper towel-lined plate to cool before crumbling.
  • Add the drained, cooled pasta to a large glass mixing bowl. Add the broccoli, drained tomatoes, cucumber, and red onion on top of the pasta.
  • Pour the chilled ranch dressing over the pasta and vegetables. Use a rubber spatula to fold everything together gently until every piece of pasta is coated.
  • Fold in the shredded cheddar cheese and crumbled bacon, reserving a small amount of each to sprinkle on top for serving.
  • Cover the bowl tightly and refrigerate for at least 1 hour before serving. Just before serving, give the salad a final gentle stir and top with the reserved cheese, bacon, and chopped parsley.

Notes

  • Salt the tomatoes and let them sit for 10 minutes before adding them, then drain off the liquid. Skipping this step is one of the most common reasons pasta salad turns watery.
  • Cook the pasta just to al dente, since overcooked rotini absorbs more dressing and turns mushy once chilled.
  • Rinse the pasta in cold water immediately after draining to stop the cooking process and prevent it from clumping together.
  • Let the dressing chill separately for at least 15 minutes before mixing it in, which helps it firm up slightly and coat the pasta more evenly.
  • Reserve a portion of cheese and bacon to add just before serving instead of mixing everything in ahead of time, so the toppings stay visually appealing and slightly crisp.
  • If the salad looks dry after a day or two in the fridge, stir in a spoonful of mayonnaise or a splash of buttermilk to loosen it back up.
  • Use a rotini or shell shape rather than a long noodle, since the ridges and curves hold onto the dressing far better than flat noodles do.
  • Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
  • Avoid freezing this salad, since the mayonnaise-based dressing and fresh vegetables separate and turn watery once thawed.
  • Add a splash of buttermilk to leftovers the next day to restore the creaminess that the pasta soaks up overnight.

Nutrition

Serving: 1servingCalories: 380kcalCarbohydrates: 28gProtein: 9gFat: 26gSaturated Fat: 7gCholesterol: 35mgSodium: 480mgFiber: 2gSugar: 3g
Keyword creamy pasta salad, homemade ranch dressing, potluck recipe, ranch pasta salad
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