Ranch Pasta Salad Recipe
This creamy ranch pasta salad swaps mayo for Greek yogurt to make the ranch dressing. Easy to put together ahead of time and holds up well in the fridge.
Servings: 8 servings
Equipment
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.
Notes
My Top Tip: 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.
Storage: Store in an airtight container in the fridge for up to 4 days. If it thickens up overnight, stir in a small splash of milk before serving to loosen the dressing back up.
Nutrition
Serving: 1.5cups | Calories: 226kcal | Carbohydrates: 34g | Protein: 12g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 429mg | Potassium: 601mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3530IU | Vitamin C: 109mg | Calcium: 158mg | Iron: 2mg
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