Ranch Pasta Salad Recipe
This cool and creamy Ranch Pasta Salad is loaded with crispy vegetables, savory mix-ins, and a tangy ranch dressing that clings to every piece of rotini pasta without getting watery.
Equipment
- Large pot - For boiling pasta, at least 4 quarts
- Colander - For draining pasta
- Large mixing bowl - At least 5 quarts, for tossing everything together
- Medium mixing bowl - For whisking the dressing
- Whisk - For blending the dressing smoothly
- Sharp chef's knife - For chopping vegetables
- Cutting board
- Airtight container or plastic wrap - For refrigerating
- Measuring cups and spoons
Ingredients
- 1 lb rotini pasta - 450g
- 1 packet Hidden Valley Ranch seasoning mix - 1 oz / 28g
- 1 cup mayonnaise - 240g
- 1/2 cup sour cream - 120g
- 2 tablespoons milk - To thin the dressing as needed
- 1 cup cherry tomatoes - 150g, halved
- 1 cup cucumber - 130g, diced, about 1 medium cucumber
- 1/2 cup red onion - 75g, finely diced
- 1 cup sharp cheddar cheese - 115g, cubed or shredded
- 1 can sliced black olives - 2.25 oz / 64g, drained
- 1/2 cup green bell pepper - 75g, diced
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt and black pepper - To taste
- fresh dill or chives - Optional, for garnish
Instructions
- Bring a large pot of generously salted water to a rolling boil over high heat.
- Add the rotini pasta and cook according to package directions until al dente, typically 1 to 2 minutes less than the package suggests.
- Drain the pasta immediately through a colander, then rinse under cold running water for 60 to 90 seconds, tossing gently, until cooled to room temperature.
- Spread the rinsed pasta in a single layer on a large baking sheet or toss with a small drizzle of olive oil if holding for more than a few minutes.
- In a medium mixing bowl, combine the mayonnaise, sour cream, ranch seasoning packet, garlic powder, and onion powder, then whisk until completely smooth.
- Add the milk and whisk again to loosen the dressing slightly; taste and adjust with lemon juice or apple cider vinegar if more zip is needed.
- Wash and dry all vegetables, then halve the cherry tomatoes, dice the cucumber and green bell pepper into 1/4-inch pieces, and finely dice the red onion into 1/8-inch pieces.
- Cut the sharp cheddar into 1/2-inch cubes or shred it on the large side of a box grater, and drain the black olives thoroughly, patting dry with a paper towel.
- Transfer the cooled rotini to a large mixing bowl and add the cherry tomatoes, cucumber, red onion, green bell pepper, cheddar cheese, and drained black olives.
- Pour the entire ranch dressing over the top and gently fold everything together from the bottom of the bowl upward until evenly coated.
- Season with salt and black pepper to taste, starting with 1/2 teaspoon of salt and a few cracks of pepper, then adjust as needed.
- Cover tightly with plastic wrap or transfer to an airtight container and refrigerate for at least 1 hour, preferably 2 hours, to let the flavors meld.
- Before serving, stir well and add 1 to 2 tablespoons of additional mayonnaise or a splash of milk if the salad looks dry, then taste and adjust seasoning.
- Garnish with freshly chopped dill or chives if desired and serve chilled.
Notes
- Cook pasta to al dente so it holds its shape after chilling and doesn't become mushy.
- Cool the pasta completely before dressing to prevent uneven absorption and melting cheese.
- Season in layers: salt the pasta water, taste the dressing, and season the finished salad.
- Make it ahead — this salad is at its best after resting in the fridge for at least 2 hours.
- Keep extra mayonnaise or dressing on hand to stir in before serving if the salad looks dry.
- Use block cheddar instead of pre-shredded for a cleaner texture, as pre-shredded cheese can make the dressing grainy.
- Pat wet ingredients dry — drain olives and cucumber to prevent diluting the dressing.
- Store in an airtight container in the refrigerator for up to 4 days; do not freeze.
- For a lighter version, use light mayonnaise and Greek yogurt instead of sour cream to reduce calories.
- For potlucks, keep the salad in a cooler with ice packs and don't leave it out at room temperature for more than 2 hours.