Ranch Pasta Salad
Published May 19, 2026
Homemade ranch pasta salad with a creamy Greek yogurt ranch dressing and crisp vegetables. Easy to make ahead and great for potlucks or gatherings.
This post may contain affiliate links. Please read our disclosure policy.
Ranch Pasta Salad with Greek Yogurt Dressing!
I’ve been making ranch dressing with Greek yogurt for a while now, and this creamy ranch pasta salad is one of the best ways to use it. The dressing is made with Stonyfield Whole Milk Greek yogurt whisked with a little milk, red wine vinegar, dried chives, dill, garlic powder, and onion powder, and it comes together in about two minutes. Stonyfield uses 100% organic milk from pasture-raised cows, and if you’ve been following me for some time now, you already know it’s my must-use brand when it comes to Greek yogurt. The quality, in my opinion, is beyond any other brand I’ve tried.
This homemade ranch pasta salad also holds up really well in the fridge, which makes it one of the better things to bring to a potluck or a school event. I’ll make the dressing and cool the pasta ahead of time, then just toss everything together when I’m ready to go. The vegetables stay crisp, the dressing does not get watery, and my kids eat every single bite including the broccoli, so that alone is worth something.
Happy Cooking!
– Yumna
Jump to Section
Ranch Pasta Salad Ingredients
- Ranch dressing: Stonyfield Whole Milk Greek yogurt, milk, red wine vinegar, dried chives, dried dill weed, garlic powder, onion powder, salt, and black pepper. The yogurt is the base, and it does the job that mayo usually does in a traditional creamy pasta salad dressing. Stonyfield is also an excellent source of protein per serving, which is worth noting when this is going into a lunch or dinner recipe. If you have fresh dill or fresh chives on hand, use 2 tablespoons of each in place of the 2 teaspoons of dried.
- Pasta: Short pasta works best; rotini is what I use here, but fusilli or farfalle work too. Cook it al dente, not past that, or it will soften too much after sitting in the fridge. Rinse under cold water right after draining to stop the cooking and cool it down completely before you mix anything else in.
- Vegetables: Cherry tomatoes, broccoli, red bell pepper, shredded carrots, red onion, and black olives. Cut the broccoli into small florets so it mixes into the salad evenly instead of sitting in big chunks on top. Dice the red onion as finely as you can; a large piece of raw onion in a bite is a lot. Sometimes I like to add ½ cup of frozen sweet peas. They thaw pretty quickly and work well with the rest of the veggies.
- Cheese: Shredded cheddar. Pre-shredded from a bag is fine here since you are mixing it into a cold salad, not melting it. You can substitute it with any cheese you want, like pepper jack, colby, or even cubes of Swiss.
How to Make Ranch Pasta Salad
These step-by-step photos walk you through the full process. For the complete ingredient list and detailed instructions, head to the → Ranch Pasta Salad Recipe
1. Add the Dressing Ingredients
Everything goes into one bowl before mixing. The Greek yogurt will look very thick at this point, which is exactly where you want it before you start whisking.
2. Whisk Until Smooth and Creamy
Give it about a minute of whisking until the dressing looks creamy and pourable. Taste for salt before you set it aside, and adjust as needed. The dressing will get stronger as it sits and the dried herbs infuse.
3. Assemble the Ranch Pasta Salad
Add the cooled pasta, tomatoes, broccoli, bell pepper, carrots, cheese, red onion, and olives to a large bowl. Pour the dressing over the top when you are ready to serve.
4. Toss Everything Together and Serve
Work from the bottom up so the pasta and vegetables get fully coated. Serve right away, or refrigerate for about 30 minutes first so the flavors have a chance to settle together.
Full Homemade Ranch Pasta Salad Recipe
Ranch Pasta Salad Recipe
Ingredients
Ranch Dressing
- 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
Pasta Salad
- 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
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool completely.
- In a small bowl or jar, whisk together the Greek yogurt, milk, vinegar, chives, dill, garlic powder, onion powder, salt, and pepper until the dressing is creamy and pourable. Set aside.
- In a large serving bowl, add the cooled pasta, tomatoes, broccoli, bell pepper, carrots, cheese, red onion and olives.
- Drizzle the dressing on top when you’re ready to serve and toss until well-combined. Serve immediately or refrigerate for 30 minutes before serving.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add protein. Stir in 1 cup of shredded rotisserie chicken or sliced grilled chicken tenders to turn this into a full meal.
- Add chickpeas. Mix in ½ cup of drained and rinsed chickpeas for extra protein and a little texture.
- Add pepperoncini. Stir in ¼ cup of sliced pepperoncini rings for a little heat and a briny kick that works really well with the ranch dressing.
Recipe Tips
- Make sure the pasta is completely cooled before mixing. If the pasta is still warm when you add the dressing, the heat thins it out and the whole salad ends up wetter than you want. Rinse under cold water right after draining and let it sit until it is fully cool before combining everything.
- If making it ahead, keep the dressing separate. Pasta absorbs a lot of liquid as it sits, especially overnight. If you mix everything together more than an hour in advance, whisk in a small splash of milk before serving to loosen the dressing back up.
Serving Ideas
- Serve as a cookout side. This ranch pasta salad goes with next to anything off the grill. Try it alongside grilled chicken thighs, grilled shrimp skewers, or grilled salmon.
- Pair with a sandwich. It also works as a lunch side. I’ve served it with a buffalo chicken wrap, a grilled cheese, or a grilled chicken sandwich, basically just about any sandwich I’d pack for a picnic or a school lunch.
FAQs
This usually happens when the pasta was not fully cooled before mixing. Warm pasta releases moisture quickly and thins the dressing down fast. Make sure it is completely drained and cooled before you combine everything.
Yes. Mix 1 tablespoon of dry ranch seasoning into the Greek yogurt and milk in place of the chives, dill, garlic powder, onion powder, salt, and pepper. The packet already has salt in it, so taste before adding any extra. If you want a stronger ranch flavor, add up to another half tablespoon, but start with 1 and go from there, since packets can vary in intensity. Keep the red wine vinegar in it, which adds a little tang that the packet alone doesn’t give you.
