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Ranch Pasta Salad

Ranch pasta salad with creamy ranch dressing, bacon, and cheddar-coated rotini. Chilled for 2 hours so the pasta absorbs the flavor, with crunchy tomatoes, broccoli, and red onion.
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Prep Time 15 minutes
Cook Time 10 minutes
chilling 2 hours
Total Time 2 hours 25 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 640
Ingredients Method Notes

Ingredients
  

  • 1 lb rotini pasta
  • 1 cup ranch dressing
  • 0.5 cup mayonnaise
  • 0.25 cup milk
  • 1 cup cheddar cheese, shredded
  • 8 slices bacon, cooked and crumbled
  • 1 cup cherry tomatoes, halved
  • 1 cup broccoli florets, blanched
  • 0.5 cup red onion, diced
  • 0.25 salt and pepper to taste

Method
 

Cook and chill components
  1. Cook rotini pasta according to package directions, then drain and rinse with cold water to stop the cooking.
  2. Blanch broccoli florets until crisp-tender, then cool (use cold water if needed) before adding to the salad.
  3. In a bowl, whisk ranch dressing, mayonnaise, and milk until smooth.
  4. Combine pasta, cheddar cheese, bacon, cherry tomatoes, broccoli, and red onion in a large bowl.
  5. Pour ranch dressing mixture over the salad and toss to coat evenly so the pasta looks creamy and glossy.
  6. Season with salt and pepper and toss again to distribute the seasoning.
  7. Refrigerate at least 2 hours before serving, covered, so the flavors meld and the dressing thickens on the pasta.

Notes

For the best texture, rinse pasta well and fully cool the broccoli before mixing so the dressing stays creamy instead of runny. Store covered in the refrigerator up to 4 days; the salad can be frozen, but tomatoes and broccoli may soften after thawing. For a lighter option, use reduced-fat ranch dressing and light mayonnaise (the flavor will be milder but still creamy).