Creamy Ranch Pasta Salad is the ultimate comfort dish that’s perfect for any occasion—whether it’s a potluck, picnic, or weekday dinner. It blends vibrant vegetables, tender pasta, and a zesty ranch dressing into one bowl of refreshing, flavor-packed goodness. The cool crunch of carrots, celery, and broccoli pairs deliciously with the creamy tang of the dressing, creating a satisfying bite every time.

This salad isn’t just a pretty side dish—it’s a versatile meal component that’s easy to make and even easier to love. With colorful rotini pasta spirals that hold the dressing beautifully, and crisp veggies that pop with freshness, this Ranch Pasta Salad stands out as both a crowd-pleaser and a family favorite. Enjoy it chilled for a rejuvenating lunch or serve it alongside grilled meats for a well-rounded dinner.

Ingredients for this Ranch Pasta Salad

3 cups tri-color rotini pasta, cooked and cooled
1 cup broccoli florets, chopped small
1 cup cherry tomatoes, halved
1 cup sliced carrots
1 cup diced cucumber
½ cup celery, finely chopped
¾ cup ranch dressing (more or less to taste)
Salt and pepper to taste
Optional: shredded cheddar cheese, bacon bits, or red onions for extra flavor

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the tri-color rotini pasta and cook until al dente, usually 7–9 minutes. Drain the pasta and rinse it under cold water to stop the cooking process. Let it cool completely before combining with the other ingredients.

Step 2: Prep the Veggies

While the pasta is cooling, wash and chop the vegetables. Halve the cherry tomatoes, dice the cucumber and celery, slice the carrots, and cut the broccoli into small, bite-sized florets. Keep everything similar in size for a consistent texture throughout the salad.

Step 3: Combine Ingredients

In a large mixing bowl, combine the cooled pasta with all the chopped vegetables. Stir gently to distribute everything evenly without breaking up the pasta.

Step 4: Add the Dressing

Pour in the ranch dressing and toss the salad gently until everything is well coated. Start with about ¾ cup and add more as needed depending on your desired creaminess level. Season with salt and black pepper to taste.

Step 5: Chill and Serve

Cover the bowl with plastic wrap or transfer the salad to an airtight container. Chill for at least 30 minutes before serving to allow the flavors to meld. For the best taste, serve cold and garnish with optional toppings like shredded cheese or crispy bacon bits.

Estimated Nutrition (Per 1-Cup Serving)

Calories: ~280 kcal
Carbohydrates: ~30g
Protein: ~6g
Fat: ~15g
Saturated Fat: ~3g
Cholesterol: ~10mg
Sodium: ~350mg
Fiber: ~3g
Sugar: ~4g

Nutritional values can vary depending on the type and amount of dressing or optional ingredients used.

Frequently Asked Questions

1. Can I make this salad ahead of time?

Yes! It’s even better when made a few hours or a day in advance. Just store it in the fridge and stir before serving.

2. What type of ranch dressing should I use?

Use your favorite store-bought ranch or homemade. A thicker, creamier ranch works best for good coating.

3. Can I use different pasta?

Absolutely. While tri-color rotini adds visual appeal, any short pasta like penne, fusilli, or bowties works well.

4. Is this recipe gluten-free?

Not by default, but you can easily substitute with gluten-free pasta and check that your ranch dressing is gluten-free too.

5. Can I add protein to make it a full meal?

Definitely. Grilled chicken, cooked bacon, or even chickpeas make great protein-rich additions.

6. How can I make it healthier?

Use a light or Greek yogurt-based ranch dressing and increase the vegetable ratio. Whole wheat pasta also adds fiber.

7. Does this salad work for meal prep?

Yes, it’s great for meal prep! Portion it into containers and enjoy for lunch throughout the week.

8. Can I add cheese?

Yes! Shredded cheddar, crumbled feta, or parmesan are all tasty additions that pair well with the creamy ranch base.

Creamy Ranch Pasta Salad

Author: Sophia Langley
Total Time: 45 minutes
Yield: Serves 6

Print Recipe

Description

Looking for a vibrant, refreshing dish that’s easy to prepare and packed with flavor? Creamy Ranch Pasta Salad is the perfect solution! Whether you’re hunting for quick lunch ideas, healthy snack options, or the best picnic side dish, this recipe has you covered. Bursting with colorful veggies and tossed in a cool, tangy ranch dressing, it’s one of those food ideas that never go out of style. The tender pasta soaks up all that creamy goodness while the crisp vegetables add texture and brightness. Ideal for everything from BBQ parties to simple weeknight meals, this easy recipe is both crowd-pleasing and comforting.

This is your go-to for easy dinner sides, summer potluck staples, or even a light main course. Just chill, serve, and watch everyone go back for seconds. You’ll love how the flavors deepen over time, making leftovers just as delightful!

Ingredients

3 cups tri-color rotini pasta, cooked and cooled

1 cup broccoli florets, chopped small

1 cup cherry tomatoes, halved

1 cup sliced carrots

1 cup diced cucumber

½ cup celery, finely chopped

¾ cup ranch dressing (adjust to taste)

Salt and pepper to taste

Optional: shredded cheddar cheese, bacon bits, or red onions

Instructions

Bring a large pot of salted water to a boil. Cook the pasta until al dente, about 7–9 minutes. Drain and rinse under cold water; set aside to cool.
While the pasta is cooling, wash and prepare all vegetables. Chop the broccoli, halve the tomatoes, dice the cucumber and celery, and slice the carrots.
In a large mixing bowl, combine the cooled pasta with all chopped veggies.
Pour the ranch dressing over the mixture and toss until evenly coated. Add salt and pepper to taste.
Cover and chill the salad for at least 30 minutes. Stir before serving and add optional toppings if desired.

Prep Time: 15 minutes
Chill Time: 30 minutes
Category: Side Dish