Description
Pasta Ranch Salad is a vibrant and refreshing dish perfect for summer gatherings, especially your 4th of July picnic. Bursting with colorful veggies, creamy ranch dressing, and tender pasta, this salad is not only easy to make but also customizable to suit your taste. Serve it chilled as a delightful side or light main dish, and watch it become the star of your outdoor feast!
Ingredients
Scale
- 8 oz short pasta (penne or rotini)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers (mixed colors), sliced
- ½ cup red onion, thinly sliced
- ½ cup ranch dressing
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook the pasta in salted boiling water until al dente according to package instructions. Drain and rinse under cold water.
- While the pasta cools, chop the cherry tomatoes, cucumber, bell peppers, and slice the red onion.
- In a large bowl, combine the cooled pasta with chopped vegetables.
- In a separate bowl, whisk together ranch dressing and olive oil.
- Pour the dressing over the salad and toss until evenly coated. Season with salt and pepper as needed.
- Chill in the fridge for at least one hour before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixed
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 4g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 5mg
Keywords: - Feel free to swap in any fresh vegetables you have on hand. - For added protein, consider mixing in grilled chicken or chickpeas. - Store any leftovers in an airtight container for up to three days.