Ranch Pasta Salad with Tri-Color Rotini and Fresh Veggies
A vibrant, creamy pasta salad with tri-color rotini, red bell pepper, cucumber, broccoli, and a freshly made ranch dressing. Ready in 20 minutes, it’s a quick and refreshing dish that’s customizable with additional veggies or dairy for extra flavor.
- Prep Time: 15
- Cook Time: 10
- Total Time: 20
- Yield: 6 servings 1x
- Category: quick
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
12 oz tri-color rotini pasta
1 red bell pepper, finely diced
1 medium cucumber, diced
1½ cups broccoli florets, finely diced
8 oz sour cream
½ cup mayonnaise
1 oz packet ranch seasoning
Salt (optional, to taste)
Instructions
Boil 4 quarts salted water with a splash of vinegar for pasta
Cook tri-color rotini to al dente for 8-10 minutes
Dice bell pepper, cucumber, and broccoli while pasta cooks
Whisk sour cream and mayonnaise with ranch seasoning for dressing
Drain pasta, rinse with cold water, let cool
Combine pasta, veggies, and 3/4 of the dressing in a large bowl
Add remaining dressing incrementally based on dryness
Refrigerate for 1-2 hours before serving
Notes
Add 1½ cups Greek yogurt or shredded cheddar cheese for extra richness (adjust dairy ratios accordingly)
Refrigerate up to 2 hours max to avoid oversoftening vegetables
Store leftover dressing separately from pasta for up to 3 days
Best served chilled within 24 hours
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 1g
- Sodium: 800
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg