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Bowl of chilled ranch pasta salad with vegetables and ranch dressing

Cold Ranch Pasta Salad

A vibrant salad that combines creamy ranch dressing with colorful vegetables and tri-color rotini, perfect for summer gatherings and picnics.
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Prep Time 15 minutes
Cook Time 9 minutes
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 12 ounce tri-color rotini Corkscrew shape adds visual appeal and holds dressing well.
  • 2 cups chopped fresh broccoli florets Offers crunch and earthy flavor.
  • 1 cup chopped matchstick carrots Adds sweet crunch.
  • 1 cup frozen peas Sweet and tender.
  • 1 cup chopped cherry tomatoes Infuses freshness and sweetness.
  • 20 ounces ranch dressing Creamy dressing is the key flavor.
  • Salt to taste Enhances the flavors.

Method
 

Preparation
  1. Bring a large pot of salted water to a rolling boil.
  2. Add the tri-color rotini and cook for about 8 to 9 minutes, or until al dente.
  3. Drain the pasta well in a colander. Optional: rinse under cold water to cool.
  4. In a large mixing bowl, combine the drained pasta with chopped broccoli, matchstick carrots, sweet peas, and cherry tomatoes.
  5. Pour ranch dressing over the mixed ingredients and stir well to combine.
  6. Cover the bowl with plastic wrap or a lid and refrigerate for at least 2 hours.
  7. Before serving, stir in the remaining ranch dressing and salt to taste.

Notes

For extra flavor, consider adding fresh herbs or other vegetables like bell peppers or cucumbers. Serve shortly after preparing to prevent sogginess.