Creamy Ranch Pasta Salad Recipe

Turn it into a main dish:

This recipe was designed to be a side dish. However, add some protein to this bad boy, and you can make it into a main dish.

I like to add shredded chicken, grilled chicken, or chicken sausage to this dish, and it is way more filling, and tastes so yummy.

You could also add steak, or any meat you feel would pair nicely with it.

It’s the perfect summer meal to make, because baking and heating are minimal, and it can be made ahead of time, without any problems.

Healthier alternative:

For this recipe, I like to split the ranch in half, and use plain Greek yogurt, and ranch. This adds a little more protein and creaminess to the salad.

Again, this is totally optional and you could easily make this with just ranch, but I like to do half and half.

The ranch flavor won’t be as strong, but it is a healthier alternative.

Watch how to make another pot luck favorite, here:

Did you know that you can make potato and egg salad in the INSTANT POT?

1. Cut your potatoes into bite sized pieces and put it in the bottom of your Instant pot. Place your eggs right on top of your potatoes.
2. Close the lid and put on Sealing. Push the manual button (or high pressure) and cook for 6 minutes.
3. Move the knob over to venting (or quick release)
4. Add the remainder of the ingredients just like in the recipe below!

You can cook the eggs and potatoes at the same time. Watch how to do it here:

Looking for more healthy salads? Try a few of our favorites:

• Chicken Fajita Salad
• Red Potato Salad
• Cucumber Dill Salad
• Kale and Brussels Sprouts Salad
• Steak Cobb Salad

Creamy Ranch Pasta Salad Recipe

This salad is a family favorite at our house. Even the pickiest eaters love this one. It is so quick and simple to throw together and tastes absolutely amazing.

ServingServing: 6

Prep Time 35 minutes minutes

Cook Time 8 minutes minutes

Total Time 43 minutes minutes

SaveSaved Recipe! Print Review Pin

Ingredients

• ▢ 8 ounces pasta, shell
• ▢ 1 head broccoli, chopped
• ▢ 1 cup frozen peas
• ▢ 3 ounces mini pepperonis
• ▢ 8 ounces Monterey Jack cheese, cut into cubes
• ▢ 3 carrots , chopped
• ▢ 1 ounce dry Ranch seasoning mix
• ▢ 1 cup mayonnaise
• ▢ 1 cup milk

Equipment

• Mixing Bowl
• Saucepan (Large)

Instructions

1. Cook pasta shells according to directions on the box, being sure not to overcook because you don't want your pasta to be too soft. Rinse pasta in cold water and drain. Set aside.
2. In a large mixing bowl, combine broccoli, peas, pepperonis, cheese, and carrots. Fold in cooled pasta.
3. Make dressing by mixing together the ranch packet, mayonnaise, and milk. Let thicken for about 30 minutes. Pour prepared ranch dressing over the pasta and stir until evenly coated.
4. Keep refrigerated until ready to serve.

Notes

You can also use 8 (1 ounce) Monterey Jack cheese sticks sliced into pieces for the salad. 

Nutrition

Calories: 413 kcal · Carbohydrates: 23 g · Protein: 19 g · Fat: 28 g · Saturated Fat: 11 g · Trans Fat: 1 g · Cholesterol: 59 mg · Sodium: 1356 mg · Potassium: 737 mg · Fiber: 5 g · Sugar: 10 g · Vitamin A: 6458 IU · Vitamin C: 105 mg · Calcium: 402 mg · Iron: 2 mg

Cuisine: American

Course: Salad

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.