Ranch Pasta Salad
This Ranch Pasta Salad is a creamy, flavorful side dish that’s perfect for picnics, barbecues, or quick weekday lunches. Packed with tender pasta, crunchy veggies, and a rich ranch dressing, it’s a crowd-pleaser that comes together in no time. Serve it chilled for a refreshing and satisfying bite every time.
INGREDIENTS:
- 8 ounces gluten-free pasta, (I used Banza Rotini)
- 1 cup diced cucumber
- 1 cup bite-size broccoli florets
- ½ small red bell pepper, diced
- ½ cup diced sweet vidalia onion
Creamy Ranch Dressing
- ½ cup plain Greek yogurt
- ½ cup mayonnaise, (I used avocado oil mayo)
- ¼ cup minced fresh dill
- ¼ cup minced fresh chives
- 2 tablespoons white vinegar
- ½ teaspoon garlic salt
- ½ teaspoon onion powder
- ¼ teaspoon freshly cracked black pepper
- ⅛ teaspoon sea salt
- ½ teaspoon sea salt and pepper
INSTRUCTION:
Cook pasta according to the package instructions. Drain and rinse with cold water to cool.
Meanwhile, in a medium bowl, whisk together the dressing ingredients until smooth. Refrigerate until ready to use.
In a large bowl, combine the pasta, cucumber, broccoli, bell pepper, and onion.
Pour the dressing over the pasta salad and gently toss to combine. Taste for salt and pepper, adding more if needed. Serve right away or refrigerate in a container with a lid for 1-2 hours or until ready to serve.
Enyoj!!
