Ranch Pasta Salad (Print Version)
# Ingredients:
→ Veggie Mix
01 -
1 cup diced cucumbers, seeds removed and peeled
02 -
1 box (12 oz) of colorful rotini pasta
03 -
1 cup of chopped up broccoli
04 -
1/2 cup grated parmesan cheese
05 -
1 cup diced tomatoes
06 -
1¼ cups of your favorite ranch dressing
→ Optional Homemade Ranch Dressing
07 -
½ cup mayo
08 -
¼ cup sour cream
09 -
½ teaspoon onion powder
10 -
½ teaspoon parsley (dried)
11 -
⅛ teaspoon pepper
12 -
½ teaspoon garlic powder
13 -
½ teaspoon dill (dried)
14 -
½ teaspoon dried chives
15 -
½ cup buttermilk
16 -
¼ teaspoon salt
17 -
½ teaspoon worcestershire sauce
# Instructions:
01 -
Follow the directions on your box to boil the pasta in some salted water (about a teaspoon). Drain it, then rinse under cool water to chill it down.
02 -
Whisk all the ranch ingredients in a bowl until blended. Chill it in the fridge until ready.
03 -
In a big bowl, toss together the cold pasta, tomatoes, broccoli, cucumbers, and parmesan. Pour on the ranch dressing and mix so it’s all coated.
04 -
Serve right away or put it in the fridge for 1-2 hours. If it sits for a while, add a little more dressing before serving to freshen it up.
# Notes:
01 -
Pick a ranch you love, whether it’s store-bought or made at home.
02 -
You can bump the parmesan to 3/4 cup if you like it cheesier. Pre-grated is totally fine.
03 -
Plan to add more dressing if it’s been sitting in the fridge.
04 -
To get cucumber seeds out, halve the cucumber the long way, then scrape out the insides with a spoon.