Description
A refreshing pasta salad combining creamy ranch dressing with colorful veggies. Perfect for picnics and BBQs!
Ingredients
Scale
- 8 ounces Rotini or Fusilli pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumbers, sliced
- 1 cup bell peppers, diced
- 1/2 red onion, thinly sliced (optional)
- 1 cup ranch dressing
- 1 cup cheddar cheese, shredded (optional)
- 1/2 cup bacon bits (optional)
- Fresh herbs, such as parsley or chives (optional)
Instructions
- Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Drain and rinse under cold water.
- While the pasta cools, chop the vegetables: halve the tomatoes, slice the cucumbers, dice the bell peppers, and thinly slice the red onion (if using).
- In a large bowl, combine the cooled pasta and chopped veggies. Toss well.
- Add the ranch dressing and mix until everything is well coated. Fold in cheese, bacon, or herbs gently if desired.
- Cover the bowl and chill in the fridge for at least 30 minutes before serving.
Notes
Use quality ingredients for the best flavor. Customize the salad by adding or swapping ingredients as desired. This dish can be made a day in advance.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg