Hidden Valley Ranch Pasta Salad
This creamy, flavorful pasta salad is made easy with Hidden Valley Ranch dressing mix that transforms ordinary ingredients into something extraordinary. Perfect for barbecues, potlucks, and summer gatherings!
Equipment
- Large Pot
- Mixing Bowl
- Colander
Ingredients
- 1 pound rotini pasta tri-color works beautifully for visual appeal
- 1 packet Hidden Valley Ranch seasoning mix 1 oz
- 1 cup mayonnaise full-fat provides the creamiest result
- ½ cup sour cream can substitute Greek yogurt for a tangier profile
- ¼ cup milk adjust for desired consistency
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced (English cucumber works well with its tender skin)
- ½ cup red bell pepper diced (adds sweet crunch and vibrant color)
- ¼ cup red onion finely diced (soak in cold water for 10 minutes to reduce sharpness)
- 1 cup cheddar cheese cubed or shredded
- 3 slices bacon cooked and crumbled (optional)
- 2 tablespoons fresh dill chopped
- salt and black pepper to taste
Instructions
- Cook the rotini pasta in generously salted water according to package directions until al dente. Immediately rinse under cold water to stop the cooking process and prevent sticking.
- In a large bowl, whisk together the Hidden Valley Ranch seasoning mix, mayonnaise, sour cream, and milk until perfectly smooth. The consistency should coat the back of a spoon without being too runny.
- Add the cooled pasta to the ranch mixture, folding gently to ensure every spiral is coated with creamy goodness.
- Incorporate the tomatoes, cucumber, bell pepper, and red onion. Try to cut all vegetables to a similar size - about the size of a pea - for the perfect balance in each bite.
- Fold in the cheddar cheese and bacon (if using), distributing evenly throughout the salad.
- Sprinkle fresh dill throughout, gently tossing to incorporate. Season with salt and pepper to taste.
- Cover the salad and refrigerate for at least 2 hours, though overnight is ideal for maximum flavor development.
- Before serving, give it a quick stir and taste again for seasoning - you might want to add an extra crack of black pepper or sprinkle of fresh herbs.
Notes
For a lighter version, swap the mayonnaise for light mayo or additional Greek yogurt. Vegetarians can replace bacon with roasted sunflower seeds for crunch. The salad will keep in the refrigerator for up to 3 days in an airtight container.
If making ahead, consider keeping some of the dressing separate and tossing just before serving to maintain optimal creaminess.
Nutrition
Calories: 285kcalCarbohydrates: 26gProtein: 7gFat: 17gSaturated Fat: 4gCholesterol: 15mgSodium: 310mgFiber: 2gSugar: 3g
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