Creamy Ranch Pasta Salad
This Creamy Ranch Pasta Salad is the perfect make-ahead side dish for potlucks, backyard barbecues, family dinners, or summer picnics. Tender rotini pasta is tossed with crisp cucumbers, juicy cherry tomatoes, plenty of Parmesan cheese, and a rich homemade ranch dressing. It’s creamy, refreshing, and packed with flavor in every bite!
Ingredients
- 2 pounds rotini pasta (tri-color or plain)
- 4 cups cucumbers, diced (about 3 small cucumbers)
- 4 cups cherry tomatoes, halved (about 25–30 ounces)
- 1½ cups grated Parmesan cheese
- 2 cups buttermilk
- 2 cups mayonnaise
- 2 (1.2-ounce) packets Hidden Valley Ranch Restaurant-Style Dressing Mix
- 1 teaspoon garlic powder (optional, for extra flavor)
- ½ teaspoon black pepper
- ¼ cup chopped fresh parsley (optional, for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook the rotini according to the package directions until al dente.
- Drain the pasta and rinse it under cold water until completely cooled. Drain well.
- In a large mixing bowl, whisk together the buttermilk, mayonnaise, ranch dressing mix, garlic powder, and black pepper until smooth and creamy.
- Add the cooled pasta, diced cucumbers, halved cherry tomatoes, and grated Parmesan cheese to the bowl.
- Toss everything together until the pasta and vegetables are evenly coated with the creamy ranch dressing.
- Cover and refrigerate for at least 2 hours before serving to allow the flavors to blend.
- Stir well before serving. If the salad has thickened too much, add a splash of buttermilk to loosen the dressing.
- Garnish with fresh parsley and an extra sprinkle of Parmesan cheese, if desired.
Tips
- Make it a complete meal by adding grilled chicken, diced ham, or crispy bacon.
- For extra crunch, stir in chopped bell peppers, celery, or broccoli florets.
- This salad tastes even better the next day after the flavors have had time to develop.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 12–16