Ranch Pasta Salad
Tri-color rotini with crisp vegetables tossed in a creamy ranch dressing — a potluck staple.
Prep: 20 min
Cook: 10 min
Total: 30 min
8 servings
Instructions
Salt the pasta water and cook rotini according to package instructions for al dente.
10 min
Drain immediately and rinse with cold water.
Add bell pepper, cucumber, broccoli, and rotini to a large serving bowl.
In a separate small bowl, combine mayo, sour cream, and ranch seasoning to make the dressing.
Stir the ranch dressing into the pasta and veggies until combined. Salt to taste.
Refrigerate for no more than 1–2 hours before serving.
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