Creamy Ranch Pasta Salad
A delightful pasta salad featuring rotini or fusilli pasta, fresh vegetables, and a creamy ranch dressing, perfect for gatherings and meal prep.
Ingredients
For the Pasta Salad
- 8 oz rotini or fusilli pasta About 2 cups
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell pepper, diced Any color
- 1/2 cup red onion, diced
- 1 cup sweet corn Fresh or canned
- 1/2 cup celery, diced
- 1/4 cup fresh parsley, chopped
For the Dressing
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 packet ranch dressing mix 1 oz.
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil. Add the rotini or fusilli pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally.
Preparing the Vegetables
- While the pasta is cooking, wash and chop the vegetables. Halve the cherry tomatoes, dice the cucumber and bell pepper, and finely chop the red onion and celery.
Making the Dressing
- In a mixing bowl, combine sour cream, mayonnaise, ranch dressing mix, and lemon juice. Whisk until smooth and creamy. Season with salt and pepper as needed.
Combining the Ingredients
- Once the pasta is done cooking, drain it and rinse under cold water. In a large bowl, combine the cooled pasta, prepared vegetables, and dressing. Gently fold until everything is evenly coated.
Finishing and Serving
- Cover with plastic wrap or a lid and refrigerate for at least 30 minutes. Serve chilled, garnished with extra parsley if desired.
Notes
For best results, use fresh ingredients and consider making the salad a day ahead for enhanced flavor. This dish can be stored in an airtight container in the refrigerator for up to 3 days.