The BEST Creamy Pasta Salad Recipe
Creamy pasta salad is loaded with fresh veggies, tender pasta, and smooth ranch dressing! It's the best summer side dish.
Servings: 10
Calories: 149kcal
Ingredients
- 1 16 ounce package fusilli or rotini pasta
- 1 1/2 cups mayonnaise
- 1/2 cup milk
- 1 1 ounce package ranch dressing mix or homemade ranch dressing
- 1 cucumber quartered and thinly sliced
- 2 cups broccoli florets chopped
- 2 cups asparagus ends removed, and chopped
- 2 bell peppers chopped
- 1 cup cherry tomatoes halved
- 1/4 cup red onion thinly sliced
- 3/4 cup cheddar cheese sliced into matchsticks or grated
Instructions
- Prepare pasta according to package.
- While waiting for the pasta to boil, prepare your cucumber, broccoli, red onion, asparagus, bell pepper, tomatoes and cheddar cheese. Set aside.
- To make the dressing, whisk together ranch mix, mayo and milk. Mix until all lumps are gone.
- Once pasta is done, drain and let cool for a couple minutes. Once cooled, mix in the sliced cucumber, chopped broccoli, chopped asparagus, chopped bell pepper, halved tomatoes and cheese.
- Next pour dressing over the pasta salad, and stir gently until well combined. Cover and refrigerate for at least 1-2 hours before serving.
- Right before serving, give your creamy ranch pasta salad a couple more stirs to mix in any of the dressing that had settled at the bottom.
- Serve and enjoy!
Notes
- To store. This pasta salad will keep in the refrigerator in an airtight container for 3-4 days.
- Making the dressing in advance. You can make the dressing up to 24 hours in advance and store it in an airtight container in the refrigerator, if you like. This will make the recipe come together very quickly if you are in a rush for a gathering.
Nutrition
Serving: 10g | Calories: 149kcal | Carbohydrates: 9g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 318mg | Potassium: 276mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1284IU | Vitamin C: 53mg | Calcium: 99mg | Iron: 1mg