Ranch Pasta Salad is the best pasta salad to take to any potluck or serve with your favorite grilled dish. It’s easy to throw together and is so flavorful.
Ranch Pasta Salad is the best pasta salad to take to any potluck or serve with your favorite grilled dish.
It’s easy to throw together and is so flavorful.
This recipe makes enough to feed a crowd, which is why we love to serve it at parties or family gatherings.
Ingredient Notes
- 16 ounces Angel Hair Pasta
- 1 ounce Italian Dressing Mix (1 packet)
- ¼ cup white vinegar
- ½ cup water
- ¼ cup vegetable oil
- 3 (1 ounce) packages ranch dressing mix
- ½ cup olive oil
- ⅓ cup red wine vinegar
- 2 ¼ ounces sliced olives drained
- 2 cucumbers peeled and diced
- 1 red onion diced
- 1 yellow bell pepper diced
- 1 green bell pepper diced
- 1 cup cherry tomatoes halved
How to make this simple potluck pasta salad:
- Cook pasta according to package directions, rinse in cold water and drain.
- In a small mixing bowl, whisk together Italian dressing mix, white vinegar, water and vegetable oil.
- In another small mixing bowl, whisk together ranch dressing packets with olive oil and red wine vinegar.
- Place cooked pasta and remaining ingredients in a large bowl.
- Pour both dressing mixtures over top and toss well.
Storage
Store in the fridge in an airtight container for up to 5 days.
Refrigerate for at least 4 hours before serving to give time for flavors to marinate.
Other Pasta Salad Recipes
- Tortellini Pasta Salad
- Bacon Ranch Pasta Salad
- Grilled Chicken Bow Tie Pasta Salad
- Greek Pasta Salad
Ranch Pasta Salad
This Ranch Pasta Salad recipe is made to feed a crowd and is the perfect side dish to any meal!
Serving servings
Ingredients
- 16 ounces Angel Hair Pasta
- 1 ounce Italian Dressing Mix, (1 packet)
- ¼ cup white vinegar
- ½ cup water
- ¼ cup vegetable oil
- 3 (1 ounce) packages ranch dressing mix
- ½ cup olive oil
- ⅓ cup red wine vinegar
- 2 ¼ ounces sliced olives, drained
- 2 cucumbers, peeled and diced
- 1 red onion, diced
- 1 yellow bell pepper, diced
- 1 green bell pepper, diced
- 1 cup cherry tomatoes, halved
Instructions
- Cook pasta according to package directions, rinse in cold water and drain.
- In a small mixing bowl, whisk together Italian dressing mix, white vinegar, water and vegetable oil.
- In another small mixing bowl, whisk together ranch dressing packets with olive oil and red wine vinegar.
- Place cooked pasta and remaining ingredients in a large bowl.
- Pour both dressing mixtures over top and toss well.
- Refrigerate for at least 4 hours to give time for flavors to marinate.
Notes
Mix this salad up by adding chicken and other seasonal veggies!
Nutrition
Calories: 347 kcal · Carbohydrates: 39 g · Protein: 7 g · Fat: 18 g · Saturated Fat: 6 g · Sodium: 308 mg · Potassium: 283 mg · Fiber: 3 g · Sugar: 3 g · Vitamin A: 209 IU · Vitamin C: 38 mg · Calcium: 29 mg · Iron: 1 mg
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