Creamy Ranch Pasta Salad (Printable View)

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

# What You’ll 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

# Cooking Steps:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking and cool for the salad.
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 thawed peas to the bowl with the dressing. Toss gently until everything is evenly coated.
04 - Stir in the shredded cheddar cheese and crumbled bacon if using. Fold gently to distribute evenly throughout the salad.
05 - Cover and refrigerate for at least 1 hour to allow flavors to meld. The salad can be made up to 24 hours in advance.
06 - Toss the salad again just before serving. Taste and adjust salt and pepper if needed. Serve chilled as a side dish or light meal.

# Expert Tips:

01 -
  • The ranch dressing clings to every curve and twist of pasta
  • Cold vegetables provide the perfect crunch against creamy noodles
  • It actually tastes better after sitting in the fridge for a day
02 -
  • Overcooked pasta turns mushy in the fridge, so undercook slightly
  • The pasta absorbs dressing as it sits, so make it slightly wetter than seems right
  • Red onion can overwhelm if left in large chunks
03 -
  • Salt the pasta water generously since the noodles are the main flavor carrier
  • Let the pasta cool slightly before adding the dressing so it adheres better

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