Description
Cold ranch pasta salad with tri‑color rotini combines multicolored pasta, crisp vegetables, cheddar cheese, and creamy ranch dressing for a colorful, easy cold side.
Ingredients
12 oz tri-color rotini pasta
1 cup broccoli florets, chopped small
1 cup cucumber, diced
1 cup cherry tomatoes, halved
1/2 cup red onion, diced
1 cup cheddar cheese, cubed
3/4 cup ranch dressing
2 tbsp mayonnaise
1 tbsp fresh parsley, chopped
Salt, to taste
Black pepper, to taste
Instructions
1. Bring a large pot of salted water to a boil and cook tri‑color rotini until al dente.
2. Drain the pasta and rinse it under cold water until fully cooled.
3. Place the cooled pasta, broccoli, cucumber, cherry tomatoes, red onion, and cheddar cheese in 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.
Notes
Serve cold.
Add a little more ranch if the pasta looks dry after chilling.
Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Boiled
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 590mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg