Ranch Pasta Salad

Ranch Pasta Salad is a creamy, cool, and colorful dish that’s perfect for potlucks, barbecues, or easy weeknight dinners. With tender pasta, crisp veggies, cheese, and a tangy ranch dressing, it’s a refreshing side that’s packed with flavor and texture in every bite.

Why You’ll Love This Recipe

I love this recipe because it’s so simple, but it’s always one of the first dishes gone at any gathering. The ranch dressing gives it a savory, herby kick, and I can customize it with whatever I have on hand—cheese, bacon, or fresh vegetables. It’s make-ahead friendly and gets even better after chilling.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Short pasta (rotini, bowtie, or penne)

• Cherry tomatoes, halved

• Cucumber, diced

• Red onion, finely chopped

• Shredded cheddar cheese

• Cooked bacon, crumbled (optional)

• Ranch dressing (bottled or homemade)

• Fresh parsley or dill (optional, for garnish)

• Salt

• Black pepper

directions

1. I cook the pasta according to package instructions, then drain and rinse it under cold water to cool it quickly.

2. I place the cooked pasta in a large mixing bowl.

3. I add cherry tomatoes, cucumber, red onion, shredded cheese, and bacon if using.

4. I pour in ranch dressing and toss everything until evenly coated.

5. I season with salt and pepper to taste.

6. I cover and chill in the fridge for at least 30 minutes to let the flavors meld.

7. I give it one final toss before serving and sprinkle with fresh herbs if I want a pop of color and flavor.

Servings and timing

This recipe makes 6–8 servings and takes about 15 minutes to prep, plus 30 minutes of chill time, so I have it ready in under 45 minutes total.

Variations

Sometimes I mix in cooked shredded chicken for a full meal, or swap out the cheddar for pepper jack or feta. I’ve added peas, bell peppers, or olives for extra texture and flavor. For a lighter version, I use light ranch or Greek yogurt mixed with ranch seasoning.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. If it thickens too much, I stir in a splash of milk or extra dressing before serving. This dish is best served cold and doesn’t need reheating.

FAQs

Can I make it ahead?

Yes, I usually make it a few hours or even the day before. It tastes better after it chills and the flavors come together.

What kind of pasta works best?

I like using rotini, bowtie, or penne because they hold the dressing well and mix easily with the other ingredients.

Is bottled ranch dressing okay to use?

Absolutely. I’ve used both bottled and homemade versions. Bottled makes it fast and easy, but homemade adds a fresher taste.

Can I make it vegetarian?

Yes, I just skip the bacon or add in more veggies like chopped bell peppers, broccoli, or shredded carrots.

Will it dry out in the fridge?

It can slightly. I just stir in a bit more ranch dressing or a splash of milk before serving to bring back the creaminess.

Conclusion

Ranch Pasta Salad is a creamy, crowd-pleasing dish that’s as easy to make as it is to eat. With just a few ingredients and endless customization options, it’s a go-to side for summer gatherings, meal prep, or whenever I need a cold, satisfying dish that everyone loves.