Ranch Pasta Salad

5 from 1 vote

Ranch pasta salad takes the deli classic to flavortown thanks to the addition of tangy buttermilk and a packet of ranch seasoning.

Prep Time20

Cook Time7

Total Time27

Course: Pasta, Salads, Side Dish

Cuisine: American

Diet: Vegetarian

Servings:

12 ounces (about 3 cups) uncooked pasta (such as tricolor rotini, penne, or elbow macaroni)
1 cup mayonnaise (see note)
½ cup sour cream (full fat or low fat)
¼ cup buttermilk
1 pkg. (1 ounce) ranch seasoning mix (about 3 tablespoons)
1 cup halved cherry tomatoes
1 cup diced cucumber (½ an English cucumber)
½ cup diced red bell pepper (½ a bell pepper)
½ cup finely chopped red onion (¼ of one large onion)
½ cup black olives, sliced (optional)
½ cup shredded sharp cheddar cheese
¼ cup fresh parsley, chopped (optional, for garnish)
salt and pepper, to taste

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until it's al dente. Drain the pasta and rinse it under cold water to stop the cooking process. Drain well and cool completely.
12 ounces (about 3 cups) uncooked pasta
In a medium bowl, whisk together the mayonnaise, sour cream, buttermilk, and ranch seasoning mix. Taste and add salt and pepper as desired. If you like a thinner dressing, you can add a little more buttermilk.
1 cup mayonnaise, ½ cup sour cream, ¼ cup buttermilk, 1 pkg. (1 ounce) ranch seasoning mix
In a large mixing bowl, combine the cooked and cooled pasta with the cherry tomatoes, cucumber, red bell pepper, red onion, black olives (if using), and shredded cheddar cheese.
1 cup halved cherry tomatoes, 1 cup diced cucumber, ½ cup diced red bell pepper, ½ cup finely chopped red onion, ½ cup black olives, sliced, ½ cup shredded sharp cheddar cheese
Pour the ranch dressing over the pasta and veggies. Gently toss until the salad is well coated with the dressing.
Cover the bowl with plastic wrap or a lid and refrigerate the pasta salad for at least 1 hour before serving. This allows the flavors to blend.
Just before serving, taste the salad and add more salt and pepper, if needed. Garnish the salad with fresh parsley for a pop of color and freshness. Serve ranch pasta salad as a side dish for picnics, barbecues, or alongside your favorite grilled meats.
¼ cup fresh parsley, chopped, salt and pepper, to taste

Ranch seasoning: I use Hidden Valley Original Ranch Salad Dressing & Seasoning Mix (1 ounce package).
Lighten it up: Substitute plain yogurt or plain Greek yogurt for all or some of the mayonnaise.
Storage: Refrigerate salad for up to 4 days in an airtight container. Stir well before serving.
Make ahead ideas: Cook the pasta, stir up the dressing, and cut up the veggies up to a day ahead of time. Store separately in containers. Mix the pasta, veggies, and dressing until combined, about an hour before serving.

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