Description
A refreshing and creamy pasta salad loaded with garden-fresh vegetables and a tangy ranch dressing.
Ingredients
Scale
- 8 ounces rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell pepper, diced
- 1 cup corn (canned or frozen)
- 1/2 cup red onion, finely chopped
- 1 cup shredded cheddar cheese
- 1 cup ranch dressing
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell pepper, corn, red onion, and cheddar cheese.
- In a separate bowl, whisk together the ranch dressing, garlic powder, black pepper, and salt until well combined.
- Pour the dressing over the pasta and vegetable mixture. Toss gently until everything is evenly coated.
- If desired, stir in the fresh parsley for added flavor and color.
- Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For a protein boost, add diced cooked chicken or chickpeas to the salad.
- Substitute Greek yogurt for half of the ranch dressing for a lighter version while maintaining creaminess.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 30mg