Name: Ranch Pasta Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 10 Servings
Cuisine: American
Ingredients: 12 ounces rotini pasta; 1 cup cucumbers; 1 cup carrot; 1 cup chopped tomatoes; 1 cup broccoli; 1 cup ranch dressing; salt and pepper

From the Cook

1/5

Ranch Pasta Salad

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Ingredients

Warning0 allergens identified

Ranch Pasta Salad

Instructions

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Instructions

Cook your pasta according to package instructions. When done, drain and run under cold water to help cool down the pasta.

Add pasta to a large bowl and add all remaining ingredients. Mix until combined, add extra dressing if desired, and season with salt and pepper to taste.

ENJOY! Store in the fridge for a few days. I find that it dries out a bit but you can add a little extra dressing when serving.

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Tips & Tricks (5)

Ice Bath Pasta Technique ❄️
After cooking rotini al dente, shock it in ice water for 30 seconds to stop the cooking process and prevent the pasta from becoming mushy when mixed with dressing.
Uniform Vegetable Cutting 🔪
Dice all vegetables into similar bite-sized pieces so they distribute evenly throughout the salad and provide consistent flavor in every forkful.
Drain and Dry Completely 💧
Pat the cooled pasta and vegetables dry with paper towels before mixing with ranch dressing to prevent excess moisture from diluting the flavors and making the salad watery.
Chill Before Serving ⏰
Refrigerate the finished salad for at least 2 hours (or overnight) to allow flavors to meld together and for the pasta to absorb the ranch dressing evenly.
Reserve Dressing Strategy 🥣
Mix in only 75% of the ranch dressing initially and reserve the rest to add just before serving, keeping the salad fresh and preventing it from becoming overly thick.