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A bowl of fresh ranch pasta salad with colorful vegetables

How to grow the best Ranch Pasta Salad 12

This ranch pasta salad is a crowd-pleasing side dish, perfect for potlucks and BBQs. It's easy to make and bursting with flavor.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ditalini pasta
  • 16 ounces ranch dressing
  • 2 cups cherry tomatoes halved
  • 1 cucumber diced
  • 0.5 red onion finely chopped
  • 1 can black olives sliced
  • 1 cup cheddar cheese shredded
Seasoning (Optional)
  • to taste salt
  • to taste black pepper

Equipment

  • large pot
  • colander
  • large bowl
  • measuring cups and spoons
  • knife
  • cutting board

Method
 

Preparation
  1. Cook the ditalini pasta according to package directions until al dente; then drain and rinse with cold water to stop the cooking process.
  2. In a large bowl, combine the cooked and cooled pasta with all the prepared vegetables: halved cherry tomatoes, diced cucumber, finely chopped red onion, and sliced black olives.
  3. Pour the ranch dressing over the pasta and vegetables, stirring until everything is evenly coated.
Finishing Touches
  1. Stir in the shredded cheddar cheese, ensuring it's well distributed throughout the salad.
  2. Season the pasta salad with salt and black pepper to your taste preferences.
  3. Cover the bowl and refrigerate for at least 30 minutes before serving, allowing the flavors to meld together.

Notes

For an extra kick, add some cooked and crumbled bacon or grilled chicken. You can also customize the vegetables to your liking with bell peppers or corn.