Yummy Buttermilk Ranch Pasta Salad Food

CREAMY RANCH PASTA SALAD

Creamy Ranch Pasta Salad image

This creamy ranch pasta salad is the perfect side dish! Cooked pasta is tossed with veggies and coated in a creamy homemade ranch dressing with fresh herbs.

Provided by Brittany Mullins

Categories Salad

Time 25m

Number Of Ingredients 14

Ingredients

8 ounces gluten-free pasta ((I used Banza Rotini))
1 cup diced cucumber
1 cup bite-size broccoli florets
½ small red bell pepper, diced
½ cup diced sweet vidalia onion
½ cup plain Greek yogurt
½ cup mayonnaise ((I used avocado oil mayo))
¼ cup minced fresh dill
¼ cup minced fresh chives
2 tablespoons white vinegar
½ teaspoon garlic salt
½ teaspoon onion powder
¼ teaspoon freshly cracked black pepper
⅛ teaspoon sea salt

Steps:

Cook pasta: Cook pasta according to the package instructions. Drain and rinse with cold water to cool.
Make dressing: Meanwhile, in a medium bowl, whisk together the dressing ingredients until smooth. Refrigerate until ready to use.
Toss: In a large bowl, combine the pasta, cucumber, broccoli, bell pepper, and onion.
Add dressing: Pour the dressing over the pasta salad and gently toss to combine. Taste for salt and pepper, adding more if needed. Serve right away or refrigerate in a container with a lid for 1-2 hours or until ready to serve.

Nutrition Facts : ServingSize 2 cups, Calories 470 kcal, Carbohydrate 39 g, Protein 18 g, Fat 30 g, SaturatedFat 4 g, Cholesterol 34 mg, Sodium 524 mg, Fiber 8 g, Sugar 10 g, UnsaturatedFat 19 g

RANCH PASTA SALAD

Ranch Pasta Salad image

Ranch Pasta Salad is the best pasta salad side dish! Rotini noodles, cucumber, tomato, broccoli, parmesan cheese with an easy dressing of ranch. Everyone will love this pasta salad!

Provided by Jessica

Categories Salad

Time 23m

Number Of Ingredients 17

Ingredients

1 box (12 oz) tricolor rotini pasta
1 cup chopped broccoli
1 cup chopped cucumbers ((peeled & seeded))
1 cup chopped tomatoes
1/2 cup shredded parmesan cheese
1¼ cups ranch dressing ((more or less to taste))
1/2 cup mayonnaise
1/2 cup buttermilk
1/4 cup sour cream
½ teaspoon dried parsley
½ teaspoon dried dill weed
½ teaspoon dried chives
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon worcestershire sauce
¼ teaspoon salt
⅛ teaspoon pepper

Steps:

Cook pasta according to package instructions. Remember to salt the pasta water so the noodles have some flavor. I use about 1 teaspoon salt. Drain the pasta and rinse under cold water so pasta can cool.
In a mixing bowl combine the cooled pasta, broccoli, cucumber, tomatoes, and parmesan cheese. Stir. Add ranch and stir again to coat the noodles and veggies in the ranch.
Serve right away or let it refrigerate for 1-2 hours before serving. Pasta salad tends to dry out in the fridge so don't leave it in there too long before serving. If needed, add some additional dressing and give it a good stir to moisten it back up.
** If you are making the homemade ranch dressing, I would suggest making it before you make the salad so it has plenty of time to refrigerate and get cold. Combine all the ranch dressing ingredients into a small bowl and stir with a wire whisk. It makes just enough for the salad. For leftovers, I just use store-bought ranch dressing to moisten it back up.

Nutrition Facts : Calories 284 kcal, Carbohydrate 31 g, Protein 7 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 374 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

RANCH PASTA

Ranch Pasta image

I came up with this ranch pasta after making recipes for a bridal shower. It was party day and I needed to take some shortcuts! Everyone loves the simple Parmesan ranch white sauce, and it's easy to throw in veggies you have on hand. -Merry Graham, Newhall, California

Provided by Taste of Home

Categories Side Dishes

Time 55m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

2-1/2 cups uncooked bow tie pasta
2 cups (8 ounces) shredded Italian cheese blend
1-1/4 cups grated Parmesan cheese, divided
1 cup (8 ounces) sour cream
1 cup ranch salad dressing
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry or 2 cups chopped fresh spinach
2 slices day-old French bread (1/2 inch thick)
1 tablespoon olive oil
1 teaspoon grated lemon zest
1 teaspoon dried parsley flakes
1/4 teaspoon garlic salt

Steps:

Preheat oven to 350°. Cook pasta according to package directions. , In a large bowl, mix Italian cheese blend, 1 cup Parmesan cheese, sour cream and salad dressing. Drain pasta; add to cheese mixture. Fold in spinach. Transfer to a greased 13x9-in. baking dish., Tear French bread into pieces; place in a food processor. Cover and pulse until crumbs form. Toss bread crumbs with oil, lemon zest, parsley, garlic salt and remaining Parmesan cheese. Sprinkle over pasta mixture., Bake, covered, 25 minutes. Uncover; bake until golden brown and bubbly, 5-10 minutes.

Nutrition Facts : Calories 436 calories, Fat 30g fat (12g saturated fat), Cholesterol 40mg cholesterol, Sodium 841mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein.