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Cucumber Ranch Crack Salad

Cucumber Ranch Crack Salad

Cucumber Ranch Crack Salad is the refreshing, crowd-pleasing pasta salad you’ve been searching for, perfect for potlucks or a light lunch. This easy-to-make dish combines crisp cucumbers with a creamy, tangy ranch dressing, offering a delightful crunch and satisfying flavor profile.
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Prep Time 20 minutes
Chill Time 30 minutes
Course: Lunch, Salad, Side Dish
Ingredients Equipment Method Notes

Ingredients
  

pasta (such as rotini, bowtie, or penne), cooked according to package directions and cooled
  • 2 pounds pasta cooked according to package directions and cooled
  • 3 large cucumbers peeled, seeded, and diced
  • 1 cup cherry tomatoes halved or quartered
  • 1/2 cup red onion finely diced
  • 1/2 cup celery finely diced
  • 1/4 cup fresh dill chopped
  • 1/4 cup fresh parsley chopped
  • 1 cup shredded cheddar cheese
  • 1/2 cup crumbled bacon optional, for extra crackle!
Ranch Dressing
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup milk or buttermilk for tangier flavor
  • 2 tablespoons fresh chives finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried dill or 1 tablespoon fresh dill
  • salt and freshly ground black pepper to taste
  • freshly ground black pepper to taste

Equipment

  • Large mixing bowl
  • Medium Bowl

Method
 

  1. Cook your chosen pasta according to the package instructions until al dente. Drain the pasta thoroughly and rinse with cold water to stop the cooking process and prevent it from clumping together. Transfer the cooled pasta to a large mixing bowl.
    2 pounds pasta
  2. While the pasta is cooking and cooling, prepare your vegetables. Peel the cucumbers, cut them in half lengthwise, and use a spoon to scoop out the seeds. Dice the cucumbers into bite-sized pieces. Halve or quarter the cherry tomatoes depending on their size. Finely dice the red onion and celery. Chop the fresh dill and parsley.
    3 large cucumbers, 1 cup cherry tomatoes, 1/2 cup red onion, 1/2 cup celery, 1/4 cup fresh dill, 1/4 cup fresh parsley
  3. Add the diced cucumbers, halved cherry tomatoes, diced red onion, diced celery, chopped dill, chopped parsley, shredded cheddar cheese, and crumbled bacon (if using) to the bowl with the cooled pasta.
    3 large cucumbers, 1 cup cherry tomatoes, 1/2 cup red onion, 1/2 cup celery, 1/4 cup fresh dill, 1/4 cup fresh parsley, 1 cup shredded cheddar cheese, 1/2 cup crumbled bacon
  4. In a separate medium bowl, whisk together the mayonnaise, sour cream, and milk (or buttermilk) until smooth and well combined. Stir in the chopped fresh chives, garlic powder, onion powder, and dried dill. Season generously with salt and freshly ground black pepper to taste. Taste the dressing and adjust seasonings as needed.
    1 cup mayonnaise, 1/2 cup sour cream, 1/4 cup milk, 2 tablespoons fresh chives, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dried dill, salt, freshly ground black pepper
  5. Pour the prepared ranch dressing over the pasta and vegetable mixture in the large bowl.
  6. Gently toss all the ingredients together until everything is evenly coated with the creamy ranch dressing. Ensure that the cucumbers, tomatoes, and pasta are well distributed throughout the salad.
  7. For the best flavor, cover the bowl with plastic wrap and refrigerate the Cucumber Ranch Crack Salad for at least 30 minutes to allow the flavors to meld. This chilling period is crucial for the optimal taste experience.
  8. Before serving, give the salad another gentle toss. Serve cold as a side dish or a light meal.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheating is not recommended.