Ranch Pasta Salad Recipe

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Ranch Pasta Salad

Christina Boatman

By
@Christina_Boatman

My mom made this for her & I its awesome. I've been asked to make this and an Italian version of the salad for potlucks at work. It makes a lot but gets better as it sits. Veggies are endless depending on what you have on stock. We use fresh veggies no can or frozen and mushrooms are kind of iffy in this salad. we chop all veggies using a veggie chopper except the tomatoes.


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Serves:

20+

Prep:

20 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

1 box
pasta of choice
1 large bottle
hidden valley ranch dressing
1 small
red onion
1 bag(s)
baby carrots
1 medium
cucumber
1 pt
cherry or grape tomatoes
1 bag(s)
shredded cheeses any flavor
2 medium
bell peppers any color
1 medium
head of cauliflower

Directions Step-By-Step

1
Cook the pasta according to package directions. rinse under cold water set aside.
2
Half the tomatoes put into large plastic dish. peel the cucumbers slice in half using a spoon cut out the seeds and then chop the cucumbers. Toss in with tomatoes. Chop all remaining veggies toss together.
3
Add the cooked rinsed pasta the cheese and the ranch dressing mix very well until all pasta and veggies are coated in ranch dressing. Serve immediately or cover and refrigerate until ready to serve

About this Recipe

Course/Dish: Pasta Salads
Main Ingredient: Pasta
Regional Style: American
Other Tags: For Kids, Healthy