Description

A creamy, tangy, and budget-friendly ranch pasta salad that is perfect for summer picnics and potlucks. It uses pantry staples, feeds a crowd, and tastes even better the next day.

Ingredients

Scale

1 pound (450g) Rotini or Penne Pasta
½ cup (120g) Mayonnaise (full-fat preferred)
½ cup (120g) Creamy Ranch Dressing
¼ cup (60g) Sour Cream
1 cup (100g) Shredded Cheddar Cheese
1 cup Cherry Tomatoes, halved
1 medium Cucumber, diced
¼ cup Red Onion, finely diced
1 cup Frozen Peas and Corn, thawed and drained

Instructions

Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente (8-10 minutes).
Drain the pasta in a colander and rinse thoroughly under cold water to stop the cooking process. Set aside to cool.
While pasta cooks, prep vegetables: dice cucumber and red onion, halve cherry tomatoes, and ensure frozen peas/corn are thawed and well-drained.
In a large mixing bowl, whisk together mayonnaise, ranch dressing, and sour cream until smooth.
Add the cooled pasta, shredded cheddar, cucumber, red onion, tomatoes, and peas/corn to the bowl with the dressing.
Toss everything together gently but thoroughly until the pasta is evenly coated.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.
Stir again before serving. If the salad is too thick, add a splash of milk or buttermilk to loosen.

Notes

Do not skip rinsing the pasta with cold water; this prevents the salad from becoming mushy. Ensure all vegetables are patted dry to prevent a watery salad. This dish tastes better the next day as the pasta absorbs the dressing. It does not freeze well due to the dairy content.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 380
Sugar: 4
Sodium: 450
Fat: 18
Saturated Fat: 7
Carbohydrates: 45
Fiber: 2
Protein: 12

Keywords: pasta salad, ranch dressing, picnic recipe, budget friendly, summer side dish, meal prep, crowd pleaser, easy dinner