Ranch Pasta Salad Recipe
Servings: 6
Calories: 326kcal
This easy ranch pasta salad combines rotini, crisp vegetables and a tangy ranch vinaigrette for a fresh make-ahead side perfect for BBQs.
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Equipment
Ingredients
- 1/2 pound uncooked rotini pasta
- 1/2 cup olive oil
- 1/4 cup water
- 1 tablespoon apple cider vinegar
- 2 tablespoons dry Ranch dressing mix
- 1/3 cup carrots , minced
- 1/3 cup white onion , minced
- 1/3 cup celery , minced
- 1 cup grape tomatoes , quartered
Instructions
- Cook the 1/2 pound uncooked rotini pasta according to package directions for al dente. Rinse under cold water to stop cooking process. Tap and set aside.
- In a small bowl, whisk together the 1/2 cup olive oil, 1/4 cup water, 1 tablespoon apple cider vinegar and 2 tablespoons dry Ranch dressing mix. Blend until combined.
- In a large mixing bowl, toss together cooled and cooked pasta, minced 1/3 cup carrots, 1/3 cup white onion, 1/3 cup celery, and quartered 1 cup grape tomatoes and dressing mix.
- Cover and chill for 30 minutes to 6 hours before serving. Serve chilled or at room temperature. If the mixture gets too dry, add 1 tablespoon of olive oil and 1 tablespoon of apple cider vinegar with a pinch of salt to brighten it back up.
- If you've tried this recipe, come back and let us know how it was in the comments or that star ratings.
Notes
Storage: This ranch pasta salad has a sweet spot for serving and I would say that is about 6-12 hours after you make it. Let it sit too long and it gets a little gummy, but if it doesn't sit long enough, the flavors can't marry. It will stay good (just not A+) in the fridge for up to 5 days.
Freezing: Unfortunately, I do not suggest freezing pasta salad.
Nutrition
Calories: 326kcal | Carbohydrates: 34g | Protein: 5g | Fat: 19g | Saturated Fat: 3g | Sodium: 389mg | Potassium: 193mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1420IU | Vitamin C: 5mg | Calcium: 17mg | Iron: 1mg
