Creamy ranch bowtie pasta salad combines tender bowtie pasta with crisp vegetables, cheddar cheese, and a rich ranch‑based dressing.

12 oz bowtie 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 white vinegar or lemon juice

1/2 tsp salt

1/4 tsp black pepper

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

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

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

4. Whisk together ranch dressing, mayonnaise, vinegar or lemon juice, salt, and pepper.

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 extra ranch if the pasta drinks up the dressing while chilling.

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