Description
This Ranch Pasta Salad is the ultimate easy recipe for summer picnics, potlucks, or weekday lunches. A creamy, zesty ranch dressing coats colorful rotini pasta, crisp broccoli, carrots, celery, and juicy cucumbers, with a touch of cheddar cheese for richness. It’s the perfect blend of textures and flavors—creamy, crunchy, and satisfying. Whether you’re looking for quick lunch ideas, easy dinner sides, or refreshing food ideas for a crowd, this healthy snack-worthy salad fits the bill. Light, bright, and ready in minutes!
Ingredients
Scale
- 3 cups tri-color rotini pasta
- 1 ½ cups broccoli florets, chopped small
- ¾ cup carrots, thinly sliced
- ½ cup celery, diced
- 1 cup cucumber, chopped
- 1 cup shredded cheddar cheese
- 1 cup ranch dressing (more if needed)
- ¼ cup red onion, finely sliced (optional)
- Salt and pepper to taste
Instructions
- Cook the Pasta: Boil rotini in salted water for 7–8 minutes until al dente. Drain and rinse under cold water.
- Chop the Veggies: While the pasta cools, chop all vegetables into small, bite-sized pieces.
- Mix It Up: In a large bowl, combine pasta, broccoli, carrots, celery, cucumber, and onion (if using).
- Add Dressing: Pour ranch dressing over the mixture. Toss gently until everything is coated evenly.
- Cheese It: Sprinkle in the shredded cheddar and give it another light mix.
- Chill: Cover and refrigerate for at least 30 minutes before serving.
- Serve: Stir again, taste, and adjust seasoning or add more dressing as needed. Serve chilled.