Ranch Pasta Salad

Everything you love about ranch, tossed with pasta and fresh vegetables. Ready in 20 minutes.

Prep Time10

Cook Time10

Total Time20

Course: Main Course, Side Dish

Cuisine: American

Servings: servings

8 ounces mini penne or the bite-size pasta of your choice
½ small red onion very finely minced, about ½ cup
1 English cucumber peeled, halved, seeded, and cut into ¼-inch pieces, about 1½ cups
1 broccoli crown trimmed into ½-inch florets, about 2 cups
1 red bell pepper chopped into ½-inch pieces, about 1 cup
¼ cup red onion finely chopped
¼ cup fresh Italian parsley chopped very small

Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. When the pasta is tender, rinse well with cold water until the pasta is cold.
In a large mixing bowl, whisk together the mayonnaise, milk, dill, parsley, chives, garlic powder, onion powder, salt, and pepper. Add the vinegar, taste, and adjust seasonings as desired.
Add the cold cooked pasta, onion, cucumber, broccoli, and bell pepper to the mixing bowl with the dressing. Stir gently to coat all the ingredients. Taste and adjust seasonings as desired. Sprinkle with fresh parsley and stir to mix throughout.
Cover and refrigerate until ready to serve. Stir again just before serving.

This recipe multiplies nicely for a crowd. ½ cup of ranch dressing can be substituted for the dressing ingredients listed in this recipe.