Description
This Ranch Pasta Salad is a refreshing and creamy dish perfect for quick lunches or potluck gatherings. It combines tender short pasta with fresh vegetables like broccoli, cherry tomatoes, and bell pepper, all tossed in a homemade ranch dressing made from Greek yogurt for a healthier twist. Ready in just 25 minutes, this salad serves 8 and can be enjoyed immediately or chilled for enhanced flavors.
Ingredients
Dressing Ingredients
- 1 cup Stonyfield Whole Milk Greek yogurt
- 3 tablespoons milk
- 1 tablespoon red wine vinegar
- 2 teaspoons dried chives
- 2 teaspoons dried dill weed
- 1 ½ teaspoon garlic powder
- 1 teaspoon onion powder
- ¾ teaspoon salt (plus more for salting the pasta water)
- ½ teaspoon black pepper
Salad Ingredients
- 8 ounces short pasta
- 1 pint cherry tomatoes, halved
- 1 small head broccoli, cut into small florets (about 2 cups)
- 1 red bell pepper, diced
- ½ cup shredded carrots
- ½ cup shredded cheddar cheese
- ¼ red onion, finely diced
- 1 (2-ounce) can sliced black olives
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the short pasta and cook according to the package instructions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process and cool completely.
- Make the Dressing: In a small bowl or jar, whisk together the Greek yogurt, milk, red wine vinegar, dried chives, dried dill weed, garlic powder, onion powder, salt, and black pepper until the mixture becomes creamy and pourable. Set aside.
- Combine Salad Ingredients: In a large serving bowl, mix the cooled pasta with halved cherry tomatoes, broccoli florets, diced red bell pepper, shredded carrots, shredded cheddar cheese, finely diced red onion, and sliced black olives.
- Toss and Serve: When ready to serve, drizzle the prepared ranch dressing over the salad. Toss gently but thoroughly to coat all ingredients evenly. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Notes
- Salting the pasta water enhances the flavor of the pasta itself.
- Rinsing pasta under cold water halts cooking and helps keep the salad cool and refreshing.
- Feel free to substitute the cheddar cheese with your favorite cheese or omit for a lower-fat version.
- This salad can be prepared a few hours ahead and refrigerated to develop deeper flavors.
- Use whole milk Greek yogurt for a rich and tangy dressing; low-fat yogurt can be used but will be less creamy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American