Vegan ranch pasta salad combines tender pasta with crisp vegetables and a creamy plant‑based ranch dressing for a fully vegan cold side dish.

12 oz rotini or tri-color pasta

1 cup broccoli florets, chopped small

1 cup cucumber, diced

1 cup cherry tomatoes, halved

1/2 cup red onion, diced

1/2 cup plant-based cheddar‑style cheese, cubed (optional)

3/4 cup vegan ranch dressing

2 tbsp vegan mayonnaise

1 tbsp lemon juice or apple cider vinegar

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 the pasta 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 plant‑based cheese in a large bowl.

4. Whisk together vegan ranch dressing, vegan mayonnaise, lemon or apple cider vinegar, salt, and black 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.

Use a good‑quality vegan ranch for the best flavor.

Skip the plant‑based cheese if you want a lower‑fat version.

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