Ranch Pasta Salad
Creamy, tangy pasta salad tossed with crisp vegetables and a homemade ranch dressing. Ready in under 20 minutes—perfect for lunches, potlucks, or picnics.
- Total time
- 18 min
- Servings
- 4
- Calories
- 510
- Protein
- 12g
casualfreshamericanvegetariancreamytendercrunchyweeknight
Ingredients
- 8 oz pasta (penne or rotini)
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- ¾ cup mayonnaise
- 2 tbsp, chopped fresh dill (or 1 tbsp dried)
- 1 tbsp lemon juice
Instructions
- 1
Boil pasta in salted water until al dente, ~9 minutes. Drain and rinse with cold water until cool.
- 2
Dice cucumber into 1/2-inch pieces and halve cherry tomatoes. Add both to a large bowl.
- 3
Whisk mayonnaise, dill, lemon juice, and a pinch of salt and pepper until smooth.
- 4
Add cooled pasta to the bowl with vegetables. Pour dressing over and toss until evenly coated.
- 5
Taste and adjust seasoning. Chill until ready to serve, or serve at room temperature.
Tools you’ll need
- large pot
- colander
- large mixing bowl
- whisk
- cutting board
- chef's knife
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