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Lily

Creamy Ranch Garden Pasta Salad: A Refreshing Delight!

A refreshing and creamy pasta salad loaded with garden-fresh vegetables and a tangy ranch dressing.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Calories: 290
Ingredients Method Nutrition Notes

Ingredients
  

  • 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)

Method
 

  1. Cook the rotini pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
  2. In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, bell pepper, corn, red onion, and cheddar cheese.
  3. In a separate bowl, whisk together the ranch dressing, garlic powder, black pepper, and salt until well combined.
  4. Pour the dressing over the pasta and vegetable mixture. Toss gently until everything is evenly coated.
  5. If desired, stir in the fresh parsley for added flavor and color.
  6. Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Nutrition

Serving: 1servingCalories: 290kcalCarbohydrates: 30gProtein: 9gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 5gCholesterol: 30mgSodium: 500mgFiber: 3gSugar: 3g

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.

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