Ranch Pasta Salad – Rachel Cooks®

Ranch pasta salad takes the deli classic to flavortown thanks to the addition of tangy buttermilk and a packet of ranch seasoning. Fresh veggies, tender pasta, creamy dressing, and cheddar too—yep, this one’s a crowd-pleaser!

 

Is it even a backyard barbecue if you don’t have a scoop of pasta salad and potato salad on the side with your hot dog or turkey burger?

Unfortunately, some pasta salads are a little one-note, and that note is usually mayo. Others have a light vinaigrette, which gives the salads a zippy flavor but you might miss the creaminess. Ranch pasta salad is smack dab in the middle of the Venn diagram of flavor and creaminess.

In other words, ranch pasta salad is the best pasta salad. The dressing is creamy, the flavor is bold and tangy, and it has plenty of mix-ins for lots of additional texture and flavor.

Reasons to Love Ranch Pasta Salad

• One word: RANCH. Whether it’s jalapeño ranch dip or healthy ranch dressing, there’s something about ranch dressing that’s just irresistible. (There’s a reason Instant Pot crack chicken pasta has that name.) Ranch brings everyone to the table, guaranteeing that this ranch pasta salad will be a crowd-pleaser.
• Plenty for a party. While you can also make this ranch pasta salad to have for lunch throughout the week, it’s fantastic for picnics and barbecues because it makes 10 very generous servings, or up to 20 smaller servings if it’s being served with other sides.
• Packed with veggies. Pasta salad is good but it’s the extra stuff that really makes it shine. Here we have cherry tomatoes, cucumber, bell pepper, red onion, olives, and cheddar to add lots of flavor and different textures.
• Easy to make. As with most pasta salad recipes, this one’s a cinch! It comes together in just under 30 minutes and you can get a head start by chopping the vegetables or mixing the dressing in advance.

Pasta Salad Ingredients

• Uncooked Pasta: I like to use tricolor rotini but penne, elbow macaroni, or other shapes work too. Choose your favorite pasta or use what you happen to have in your pantry.
• Mayonnaise: Real mayonnaise is the key to a rich, creamy dressing. We all have our favorite brand and any of them will work here! By the way, mayonnaise is not the same as salad dressing (such as Miracle Whip) and shouldn’t be used interchangeably.
• Sour Cream: I like to add a dollop of sour cream to the dressing which amps up the tanginess factor. Full-fat sour cream will give you the richest dressing but a lighter variety is absolutely fine.
• Buttermilk: Tangy buttermilk is what makes ranch dressing so great. If you happen to have extra buttermilk after you make this recipe, freeze the leftovers for another day (use it for herbed buttermilk biscuits or to make fluffy buttermilk pancakes!).
• Ranch Seasoning Mix: Use a store-bought packet or about 3 tablespoons of my homemade ranch seasoning.
• Cherry Tomatoes: Grape tomatoes are also fine. Larger tomatoes are a bit too juicy when diced; you don’t want a soggy ranch pasta salad.
• Cucumber: A tender-skinned English cucumber is best but Persian cucumbers work too. If you use a garden cucumber, peel it and scoop out the seeds.
• Red Bell Pepper: Orange or yellow also work as they have a similar flavor. If you prefer green bell peppers, that’s fine, too.
• Red Onion: The flavor of the onion will mellow a bit in the salad so don’t worry if you’re not usually a fan of raw onion! I often use this method to reduce the sharp bite of onions: Soak the cut onions in ice water for 10 minutes or so. Drain well and pat dry before using in the salad.
• Black Olives: Olives are optional but if you’re an olive lover, they really do add a lot of flavor to the salad.
• Sharp Cheddar Cheese: Sharp cheddar has a more assertive flavor, which allows it to hold its own against the big ranch flavors in the dressing.
• Fresh Parsley: You can use either curly leaf parsley or flat leaf parsley as an optional garnish.

How to make This Pasta Salad Recipe

Cook the pasta in a pot of salted water according to the package instructions until it’s al dente. Drain the pasta and rinse it under cold water. Drain well after rinsing. Excess water can make your pasta salad watery.

Make dressing. In a medium bowl, whisk the mayonnaise, sour cream, buttermilk, and ranch seasoning mix. Season to taste with salt and pepper and adjust the consistency if needed by adding a little more buttermilk.

Combine pasta and veggies. In a large mixing bowl, combine the pasta with the cherry tomatoes, cucumber, bell pepper, red onion, black olives, and shredded cheese.

Add dressing. Pour the ranch dressing over the pasta and veggies. Gently toss to coat.

Chill. Cover the bowl with plastic wrap, then chill in the refrigerator for at least 1 hour. Garnish with parsley, then serve.

Ways You Can Change This Ranch Pasta Salad

• Use yogurt instead of mayonnaise. To lighten things up a bit, you can substitute plain yogurt or Greek yogurt, or use any combination of yogurt and mayonnaise. Keep in mind yogurt will change the flavor slightly and the salad may not keep as well in the fridge because yogurt tends to separate and get a little watery. However, usually a good stir will solve that problem.
• Add protein: Instant pot shredded chicken, crumbled air fryer bacon, or cubed ham can all be tossed into this ranch pasta salad to make it more filling. If you’re looking for a vegetarian option, I like to add canned chickpeas to the salad (rinsed and drained).
• Make it gluten-free: Use your favorite gluten-free pasta in this recipe and make sure your ranch seasoning is also gluten-free. If you’re using a pasta that tends to break apart (like some of the legume-based pastas), I recommend cooking to barely al dente to keep the pasta intact after tossing.

What to Serve With Pasta Salad

Make Ahead Ideas

Get a head start: Cut the vegetables, make the dressing, or cook the pasta a day in advance; refrigerate separately until ready to use. If you prefer, the salad can be made up to 2 days ahead of time and refrigerated.

Storing Leftover Salad

Store leftovers in an airtight container in the refrigerator for up to 4 days. I don’t recommend freezing this recipe; mayo doesn’t freeze and thaw well, nor do fresh vegetables. Remember, if the salad has been sitting out at a potluck or cookout for more than 2 hours, it probably should be discarded.