RANCH PASTA SALAD
Ranch pasta salad is a meal in itself.
I can eat this ranch pasta salad for lunch or dinner, add some kind of bread and drink and that’s all I need. I love making it with fresh tomatoes, cucumbers and green onions, too. It’s a very versatile salad since you can add the vegetables you love.
Ranch pasta salad will quickly become a favorite recipe.
8 ounces salad rotini pasta (could use any kind of pasta you like)
1 can medium pitted ripe olives, weight 6 ounces, drained, chopped
1 cup cooked chicken breast, chopped (Optional)
1/4 cup real bacon bits
1 cup sharp cheddar cheese, shredded
1/2 cup green onion, chopped (or about 3 onions)
12 cherry tomatoes, cut in half (could use more or 1 large tomato, chopped and drained)
1 cup cucumber, coarsely chopped
Prepare pasta according to package directions for salad pasta draining and running under cold water. Let pasta cool while you prepare other ingredients. Mix all together in a large salad bowl and add homemade ranch dressing made with recipe below. Let cool in refrigerator for several hours before serving or overnight. Makes about 10 to 12 servings. Serve over lettuce or as is. (Note: This salad will keep in the refrigerator for several days. If becomes dry after a few days, add more mayo.) ENJOY!
Ranch Dressing
1/4 cup mayonnaise or salad dressing (your preference)
1/2 cup buttermilk
1/2 cup sour cream
1/2 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon salt
1/8 teaspoon dillweed
Whisk all ingredients together in a small bowl. Makes about 1 cup dressing. Pour over pasta salad. (I love this dressing and could eat it with chips!)
Love this comment: “I just found your blog today, and there are so many recipes I want to make. Your recipe for Ranch Pasta Salad, however, brings tears to my eyes. My grandmother (who was one of my most favorite people on this planet) used to make this very ranch dressing with me and we would serve it with dinner mixed with sliced cucumbers and onions. She has been gone for just over a decade now, but I think of her every time I cook. Thank you for a delicious twist on one of my favorite dishes.” – Angela
Ranch Pasta Salad
Ingredients
- 8 ounces salad rotini pasta could use any kind of pasta you like
- 1 can medium pitted ripe olives weight 6 ounces, drained, chopped
- 1 cup cooked chicken breast chopped (Optional)
- 1/4 cup real bacon bits
- 1 cup sharp cheddar cheese shredded
- 1/2 cup green onion chopped (or about 3 onions)
- 12 cherry tomatoes cut in half (could use more or 1 large tomato, chopped and drained)
- 1 cup cucumber coarsely chopped
Ranch Dressing Ingredients
- 1/4 cup mayonnaise or salad dressing your preference
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1/2 teaspoon dried parsley flakes
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/8 teaspoon dillweed
Instructions
- Prepare pasta according to package directions for salad pasta draining and running under cold water. Let pasta cool while you prepare other ingredients.
- Mix all together in a large salad bowl and add homemade ranch dressing made with recipe below. Let cool in refrigerator for several hours before serving or overnight. Makes about 10 to 12 servings. Serve over lettuce or as is. (Note: This salad will keep in the refrigerator for several days. If becomes dry after a few days, add more mayo.)
Dressing Instructions
- Whisk all ingredients together in a small bowl. Makes about 1 cup dressing. Pour over pasta salad
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