Here is a delightful ranch pasta salad recipe that combines the creamy, tangy flavors of ranch dressing with fresh vegetables and pasta. It’s a perfect side dish for barbecues, picnics, or a light lunch. This colorful salad is not only easy to prepare but also a crowd-pleaser. Follow along to create a dish that’s sure to impress your family and friends!
Ingredients
– 2 cups rotini pasta
– 1 cup cherry tomatoes, halved
– 1 cup cucumber, diced
– 1 cup bell pepper, diced (red and green)
– 1/2 cup red onion, finely chopped
– 1/2 cup ranch dressing
– 1/4 cup shredded cheddar cheese
– Salt and pepper to taste
– Fresh parsley for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 15 minutes, with no cooking time needed since the pasta can be boiled in advance.
Nutritional Value
Each serving (1 cup) contains approximately:
– Calories: 250
– Protein: 6g
– Fat: 12g
– Carbohydrates: 30g
– Fiber: 3g
This nutritional info is based on a single serving.
Step-by-Step Cooking Process
1. Boil a large pot of salted water.
2. Add the rotini pasta and cook according to the package instructions until al dente.
3. Drain the pasta and rinse under cold water to cool.
4. In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell pepper, and red onion.
5. Pour in the ranch dressing and gently toss to coat all ingredients evenly.
6. Add shredded cheddar cheese and mix well.
7. Season with salt and pepper to taste.
8. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
9. Just before serving, give the salad a good stir and adjust seasoning if necessary.
10. Garnish with fresh parsley and serve chilled.
Alternative Ingredients
Feel free to substitute the rotini pasta with whole wheat or gluten-free pasta for a healthier option. You can also use Greek yogurt instead of ranch dressing for a lighter alternative.
Serving and Pairings
This ranch pasta salad is great as a side dish for grilled meats, burgers, or sandwiches. It also pairs well with fresh fruit or a light dessert for a complete meal.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This salad is best enjoyed cold and does not require reheating. It can be frozen, but the texture of the vegetables may change upon thawing.
Cooking Mistakes
- Overcooking the pasta can lead to a mushy texture.
- Using too much dressing can make the salad soggy.
- Not chilling the salad long enough can prevent flavors from developing.
- Skipping the rinsing step can leave the pasta sticky.
- Not seasoning properly can result in bland flavor.
Helpful Tips
- Cook pasta ahead of time for quicker assembly.
- Experiment with different vegetables based on your preferences.
- For added protein, include diced chicken or chickpeas.
- Use homemade ranch dressing for a fresher taste.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare the salad a day in advance. Just keep it refrigerated until you’re ready to serve to enhance the flavors.
What can I add for extra crunch?
Consider adding chopped nuts like almonds or walnuts for a delightful crunch.
Is this salad suitable for vegetarians?
Absolutely! This ranch pasta salad is entirely vegetarian-friendly.
How can I make it spicier?
Add diced jalapeños or a splash of hot sauce to the dressing for an extra kick.
Can I use other types of pasta?
Yes, you can use any pasta shape you prefer, such as penne, fusilli, or farfalle.
Conclusion
This ranch pasta salad recipe is a vibrant and tasty addition to any meal. With its creamy dressing and fresh ingredients, it’s sure to be a hit at your next gathering. Enjoy this refreshing dish that’s as easy to make as it is delicious!
Ranch Pasta Salad Recipe
Ingredients
- 2 cups rotini pasta
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1 cup bell pepper diced (red and green)
- 1/2 cup red onion finely chopped
- 1/2 cup ranch dressing
- 1/4 cup shredded cheddar cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Boil a large pot of salted water.
- Add the rotini pasta and cook according to the package instructions until al dente.
- Drain the pasta and rinse under cold water to cool.
- In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell pepper, and red onion.
- Pour in the ranch dressing and gently toss to coat all ingredients evenly.
- Add shredded cheddar cheese and mix well.
- Season with salt and pepper to taste.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Just before serving, give the salad a good stir and adjust seasoning if necessary.
- Garnish with fresh parsley and serve chilled.
