Creamy Southwest Ranch Pasta Salad Food

CREAMY RANCH PASTA SALAD

Creamy Ranch Pasta Salad image

Maybe you bought some celery for snacking, or maybe you're cooking with it. Either way, don't toss those tender celery leaves. Instead, reserve them and make this creamy pasta salad. Ranch dressing, carrots and celery are natural dance partners-and that's why we combined them in a singularly tasty salad. It starts with a simple homemade dressing, which beats store-bought every day.

Provided by Food Network Kitchen

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Kosher salt and freshly ground black pepper
16 ounces fusilli pasta
3/4 cup finely chopped carrot (from about 1 large carrot)
1 cup mayonnaise
1 cup sour cream
3 tablespoons finely chopped fresh chives, plus more for serving
3 tablespoons finely chopped celery leaves
2 tablespoons fresh lemon juice
4 teaspoons Worcestershire sauce
1 teaspoon onion powder
1 clove garlic, grated
1/2 cup finely grated Parmesan (about 1 ounce)

Steps:

Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain the pasta, then rinse it under cold water to cool completely; drain it well again.
Meanwhile, reserve 2 tablespoons of the carrot for garnish. Put the remaining carrot in a large bowl and whisk in the mayonnaise, sour cream, chives, celery leaves, lemon juice, Worcestershire, onion powder, garlic, 1 teaspoon salt and 1/2 teaspoon pepper until combined. The dressing can be refrigerated, covered, up to 1 day.
Add the pasta to the bowl with the dressing and toss to combine. To serve, top it with the Parmesan, reserved carrots and additional chives and season with pepper.

CREAMY SOUTHWEST RANCH PASTA SALAD RECIPE

Creamy Southwest Ranch Pasta Salad Recipe image

This recipe for refreshing and delicious make ahead Creamy Ranch Pasta Salad has lots of Southwest flair like black beans, corn, and bold spices.

Provided by Sommer Collier

Categories Appetizer Salad Side Dish

Time 23m

Number Of Ingredients 14

Ingredients

1 pound small pasta (we used fusilli)
15 ounce black beans (drained)
1 pint grape or cherry tomatoes (halved)
1 cup frozen corn (thawed)
1 red bell pepper (seeded and chopped)
½ cup chopped red onion
½ cup chopped cilantro
3 ounce sliced black olives (drained)
1 jalapeno (seeded and diced (optional))
1 cup thick creamy ranch dressing
2 tablespoons fresh lime juice
½ teaspoon chili powder
¼ teaspoon ground cumin
Salt and pepper

Steps:

Place a large pot of salted water over high heat. Cook the pasta according to the package instructions, then drain and set aside to cool.
Meanwhile chop all necessary ingredients.
Set out a large salad bowl. Add in the cooked pasta, black beans, tomatoes, corn, chopped bell pepper, onion, cilantro, olives, and jalapeno.
In a separate bowl (or measuring pitcher) combine the ranch dressing, lime juice, chili powder, and cumin. Mix well. Then taste, and salt and pepper to taste.
Mix the dressing into the pasta salad and gently stir until well coated.
Cover and chill for at least 1 hour. (Allowing the pasta salad ingredients to rest with the dressing longer creates a better overall flavor.)

Nutrition Facts : ServingSize 1 cup, Calories 322 kcal, Carbohydrate 45 g, Protein 9 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 339 mg, Fiber 6 g, Sugar 3 g

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