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Ranch Pasta Salad

Ranch pasta salad with creamy ranch-coated rotini, bacon bits, shredded cheddar, and crisp vegetables. The pasta is rinsed cold for a sturdy, non-mushy texture, then chilled until the flavors fully set.
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Prep Time 15 minutes
Cook Time 10 minutes
chilling 2 hours
Total Time 2 hours 25 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 560
Ingredients Method Notes

Ingredients
  

rotini pasta
  • 1 lb rotini pasta
ranch dressing
  • 1 cup ranch dressing
mayonnaise
  • 0.5 cup mayonnaise
milk
  • 0.25 cup milk
cheddar cheese, shredded
  • 1 cup cheddar cheese, shredded
bacon, cooked and crumbled
  • 8 slices bacon, cooked and crumbled
cherry tomatoes, halved
  • 1 cup cherry tomatoes, halved
broccoli florets, blanched
  • 1 cup broccoli florets, blanched
red onion, diced
  • 0.5 cup red onion, diced
salt
  • 0.25 tsp salt to taste
black pepper
  • 0.25 tsp black pepper to taste

Method
 

Cook and cool
  1. Cook rotini pasta according to package directions, then drain and rinse with cold water to stop the cooking and keep the pasta from getting soft.
  2. Blanch broccoli florets until just tender, then cool before adding them to the salad so the florets stay bright and crisp.
Make the ranch coating
  1. Whisk ranch dressing, mayonnaise, and milk together until smooth, so the dressing coats the pasta evenly.
Assemble and season
  1. Combine rotini pasta, cheddar cheese, bacon, cherry tomatoes, broccoli florets, and red onion in a large bowl.
  2. Pour the ranch dressing mixture over the salad and toss until every piece is coated and the cheese looks evenly distributed.
  3. Season with salt and black pepper to taste, then toss again so the seasoning spreads throughout.
Chill before serving
  1. Refrigerate the ranch pasta salad for at least 2 hours so the flavors meld and the dressing thickens slightly for better cling.

Notes

For best texture, rinse the cooked rotini with cold water until cool and avoid over-blanching the broccoli. Store covered in the refrigerator for up to 4 days; freeze is not recommended because the dressing can separate when thawed. For a lighter option, use low-fat ranch dressing and reduce the mayonnaise to 1/4 cup while keeping the same chilling time.