Go Back
Creamy ranch pasta salad with veggies in a white bowl on a wooden table

Creamy Ranch Pasta Salad with Veggies

This creamy ranch pasta salad is packed with fresh veggies and tossed in a homemade ranch dressing. It's the perfect make-ahead side for potlucks, barbecues, or easy weeknight dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 55 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 12 oz rotini or fusilli pasta
  • 1 cup cherry tomatoes halved
  • 1 cup diced cucumber
  • 1/2 cup diced red bell pepper
  • 1/2 cup shredded carrots
  • 1/4 cup finely diced red onion
  • 1 cup plain Greek yogurt or sour cream
  • 1/2 cup mayonnaise
  • 1 packet 1 oz ranch seasoning mix
  • 2 tbsp milk plus more as needed
  • 1 tbsp fresh lemon juice
  • Salt and black pepper to taste

Method
 

  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse under cold running water to stop cooking. Set aside to cool completely.
  2. While pasta cools, make the dressing: In a medium bowl, whisk together Greek yogurt (or sour cream), mayonnaise, ranch seasoning mix, milk, and lemon juice until smooth. Season with salt and pepper to taste.
  3. In a large mixing bowl, combine cooled pasta, cherry tomatoes, cucumber, red bell pepper, carrots, and red onion.
  4. Pour the dressing over the pasta mixture. Toss gently until everything is evenly coated.
  5. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow flavors to meld.
  6. Before serving, give the salad a stir. If it seems dry, add a splash of milk to loosen the dressing. Adjust seasoning if needed. Serve cold.