This easy to make ranch pasta salad is flavorful and colorful all while keeping it simple. It has the perfect combination of vegetables and ranch along with the pasta.
In a small bowl mix the mayo, milk, scallions, ranch seasoning, garlic powder and salt. Place in fridge until the salad is ready to be assembled.
1 1/2 cups mayo, ⅓ cup milk, 3 scallions, 3 Tablespoons Homemade Ranch Seasoning, 1 teaspoon garlic powder, ½ teaspoon salt
Cook pasta according to instructions. Drain and rinse with cold water to cool down. Pour into a large mixing bowl.
16 ounces pasta
Add in the chopped pepper, cucumber and shredded carrot to the cooled pasta. Stir well to combine.For the cucumber, I slice in half lengthwise and then in half again lengthwise. You have 4 long slivers. Now slice them so you have bite sized triangles.
1/2 red pepper, 1/2 yellow pepper, 1 cucumber, 1 carrot
Pour the dressing into the pasta mix and stir well.
Just before serving add in the chopped tomatoes and stir to combine. Sprinkle parsley on top for garnish.Enjoy!
2 tomatoes, 1 teaspoon parsley
Notes
The nutrition facts are an estimate and calculated using store bought seasoning so using the homemade will change these values slightly. Serving sizes are estimated.For the pasta - We use medium shells or bow ties usually. Small shells, elbows and rotini are all great too.For the peppers - you can use 1 whole bell pepper or mix them up. Use your favorite.For the cucumber - 1 cucumber was based on an average sized regular cucumber. When we use an English cucumber, we use half as they are much bigger.For the salt - Adjust as needed, you may want to add more or less depending on the ranch seasoning and personal taste.Tomatoes should not go in the salad too soon. They get a weird texture when refrigerated. To keep it a fresh salad, they are best added before serving.