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Ranch Pasta Salad

Ranch Pasta Salad

This Ranch Pasta Salad isn't just a side dish; it's a crowd-pleasing star perfect for potlucks, picnics, or a simple weeknight meal. Its creamy, zesty flavor and customizable nature make it a universally loved recipe that’s incredibly versatile.
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Prep Time 20 minutes
Cook Time 0 minutes
Chilling Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Salad, Side Dish
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound dried rotini pasta or your favorite pasta shape
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup milk or buttermilk for extra tang
  • 2 tablespoons dried ranch seasoning mix or homemade ranch seasoning
  • 1/4 cup finely chopped fresh chives
  • 1/4 cup finely chopped fresh parsley
  • 1 cup chopped celery
  • 1 cup chopped cucumber
  • 1/2 cup chopped red onion
  • 1/2 cup cherry tomatoes halved (optional)
  • 1/4 cup crumbled cooked bacon optional, for serving
  • salt and freshly ground black pepper to taste
  • freshly ground black pepper to taste

Equipment

  • Large pot
  • Medium Bowl
  • Large mixing bowl

Method
 

  1. Bring a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to package directions until al dente, meaning it’s tender but still has a slight bite. Drain the pasta well and rinse it under cold water to stop the cooking process and prevent it from sticking. Transfer the drained pasta to a large mixing bowl.
    1 pound dried rotini pasta
  2. In a separate medium bowl, whisk together the mayonnaise, sour cream, and milk until smooth. Add the dried ranch seasoning mix and whisk until thoroughly combined and no lumps remain. If using homemade ranch seasoning, add it here. Taste the dressing and season with salt and freshly ground black pepper as needed.
    1 cup mayonnaise, 1/2 cup sour cream, 1/4 cup milk, 2 tablespoons dried ranch seasoning mix, salt, freshly ground black pepper
  3. Add the chopped celery, cucumber, red onion, chives, and parsley to the bowl with the cooked pasta. If you're using cherry tomatoes, add them now.
    1 cup chopped celery, 1 cup chopped cucumber, 1/2 cup chopped red onion, 1/4 cup finely chopped fresh chives, 1/4 cup finely chopped fresh parsley, 1/2 cup cherry tomatoes
  4. Pour the prepared ranch dressing over the pasta and vegetable mixture. Gently toss everything together until all the ingredients are evenly coated with the dressing.
    1 cup mayonnaise, 1/2 cup sour cream, 1/4 cup milk, 2 tablespoons dried ranch seasoning mix, 1/4 cup finely chopped fresh chives, 1/4 cup finely chopped fresh parsley, 1 cup chopped celery, 1 cup chopped cucumber, 1/2 cup chopped red onion, 1/2 cup cherry tomatoes, 1 pound dried rotini pasta
  5. Cover the bowl tightly with plastic wrap or a lid. Refrigerate the Ranch Pasta Salad for at least 30 minutes (or up to 24 hours) to allow the flavors to meld. This chilling time is crucial for the best taste. Before serving, give the salad another gentle stir. Garnish with crumbled cooked bacon, if desired.
    1/4 cup crumbled cooked bacon

Notes

This pasta salad is best served cold. Avoid heating it in a microwave or oven. Store in an airtight container in the refrigerator for up to 3-4 days.