Classic ranch pasta salad combines tender pasta with crisp vegetables, cheddar cheese, and creamy ranch dressing for an easy cold side dish.

12 oz rotini or tri-color rotini pasta

1 cup cucumber, diced

1 cup cherry tomatoes, halved

1 cup broccoli florets, chopped small

1/2 cup red onion, diced

1 cup cheddar cheese, cubed

3/4 cup ranch dressing

2 tbsp mayonnaise

2 tbsp fresh parsley, chopped

Salt, to taste

Black pepper, to taste

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1. Bring a large pot of salted water to a boil and cook the pasta until al dente.

2. Drain the pasta and rinse it under cold water until fully cooled.

3. Add the cooled pasta, cucumber, cherry tomatoes, broccoli, red onion, and cheddar cheese to a large bowl.

4. Whisk together ranch dressing, mayonnaise, salt, and black pepper in a small bowl.

5. Pour the dressing over the salad and toss until everything is evenly coated.

6. Cover and chill for at least 30 minutes before serving.

Serve cold.

Add a little more ranch before serving if the pasta absorbs the dressing.

Store in an airtight container in the refrigerator for up to 3 days.