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Ranch Pasta Salad

Ranch Pasta Salad

This vegan pasta salad is ridiculously easy to make and perfect for potlucks and summer get togethers! Like many of my other pasta salad recipes, I wanted to keep this one simple. It’s pasta, veggies, and ranch. easy peasy! You can use whatever pasta you want including a gluten free variation including lentil or black bean pasta.

Author: Food with Feeling

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 10 Servings

Calories: 242 kcal per serving

Ingredients

  • 12 ounces - rotini pasta
  • 1 cup - cucumbers
  • 1 cup - carrot
  • 1 cup - chopped tomatoes
  • 1 cup - broccoli
  • 1–1 ½ cup - ranch dressing
  • salt and pepper

Instructions

  1. Cook your pasta according to package instructions. When done, drain and run under cold water to help cool down the pasta.
  2. 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.
  3. 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.

Nutrition

Energy: 242 kcal | Total Fat: 11 g | Saturated: 2 g | Trans: 0 g | Cholesterol: 6 mg | Total Carbs: 30 g | Fiber: 2 g | Sugars: 3 g | Proteins: 5 g | Sodium: 425 mg | Polyunsaturated: 6 g | Monounsaturated: 2 g

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