Ranch Cucumber Pasta Salad
A fresh and flavorful pasta salad featuring creamy ranch dressing, crunchy cucumbers, and tender fusilli pasta; perfect for summer gatherings and potlucks.
Ingredients
Pasta and Vegetables
- 8 oz fusilli pasta (or pasta of your choice) About 2 cups
- 1 large cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1 cup corn, canned or frozen (thawed)
Dressing and Seasonings
- 1/2 cup shredded cheddar cheese
- 1/2 cup ranch dressing
- 1/4 cup Greek yogurt For added creaminess
- 1 tbsp fresh dill (or 1 tsp dried dill)
- Salt and pepper To taste
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil, add fusilli pasta and cook according to package instructions until al dente (about 8 to 10 minutes). Drain and rinse under cold water to stop the cooking process. Set aside to cool.
Preparing the Vegetables
- Wash and prepare your vegetables by dicing the cucumber, halving the cherry tomatoes, and finely chopping the red onion. Ensure that frozen corn is thawed and drained if using.
Mixing the Dressing
- In a mixing bowl, combine ranch dressing and Greek yogurt to enhance creaminess and tanginess.
Combining Ingredients
- In a large mixing bowl, combine the cooled pasta, diced cucumber, cherry tomatoes, red onion, corn, and shredded cheddar cheese. Gently fold in the dressing mixture until all ingredients are well coated.
Seasoning the Salad
- Add fresh dill, salt, and pepper to taste. Mix gently to combine all flavors.
Chilling and Serving
- Cover the salad and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
This salad can be made a day in advance for intensified flavors. Consider adding nuts for extra crunch, or fruits for a refreshing twist.