Description
This Ranch Pasta Salad is a creamy, flavorful dish perfect for quick meals or entertaining. Combining tender pasta with fresh vegetables, shredded cheese, and a tangy homemade ranch dressing made from Greek yogurt, it offers a refreshing twist on a classic favorite. Ready in just 25 minutes and serving eight, it’s a hearty, crowd-pleasing salad ideal for summer gatherings or easy weeknight dinners.
Ingredients
Dressing
- 1 cup Stonyfield Whole Milk Greek yogurt
- 3 tablespoons milk
- 1 tablespoon red wine vinegar
- 2 teaspoons dried chives
- 2 teaspoons dried dill weed
- 1 ½ teaspoon garlic powder
- 1 teaspoon onion powder
- ¾ teaspoon salt (plus more for salting the pasta water)
- ½ teaspoon black pepper
Salad
- 8 ounces short pasta
- 1 pint cherry tomatoes, halved
- 1 small head broccoli, cut into small florets (about 2 cups)
- 1 red bell pepper, diced
- ½ cup shredded carrots
- ½ cup shredded cheddar cheese
- ¼ red onion, finely diced
- 1 (2-ounce) can sliced black olives
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente, usually around 8 to 10 minutes. Drain the pasta and rinse under cold water to stop the cooking process and cool it completely, preventing it from sticking together.
- Make the Dressing: In a small bowl or jar, whisk together Greek yogurt, milk, red wine vinegar, dried chives, dried dill weed, garlic powder, onion powder, salt, and black pepper until the mixture becomes creamy and pourable. Set this dressing aside to let the flavors meld.
- Combine the Salad Ingredients: In a large serving bowl, add the cooled pasta, halved cherry tomatoes, broccoli florets, diced red bell pepper, shredded carrots, shredded cheddar cheese, finely diced red onion, and sliced black olives. Mix gently to distribute the ingredients evenly.
- Dress the Salad: When ready to serve, drizzle the prepared ranch dressing over the pasta and vegetables. Toss everything thoroughly until all components are well-coated with the dressing.
- Serve or Chill: Serve the salad immediately for fresh texture and flavor, or refrigerate for about 30 minutes to let the flavors develop further. The salad can be enjoyed cold or at room temperature.
Notes
- Salting the pasta water is essential for flavoring the pasta from within.
- Rinsing the pasta under cold water after cooking prevents it from becoming mushy and stops the cooking process.
- You can substitute the cheddar cheese with any cheese of your choice or omit it for a lighter salad.
- This salad is best served within one day for maximum freshness.
- Feel free to add other fresh vegetables like cucumbers or zucchini according to preference.
