This Ranch Pasta Salad is a creamy, crunchy, and utterly satisfying dish that’s perfect for any occasion. With tender pasta, crisp veggies, and a tangy ranch dressing, every bite is a burst of fresh flavors and textures. It’s ready in just 10 minutes of cooking, making it a lifesaver for busy days or last-minute gatherings.
Let it chill for 4 hours to let the flavors meld into something truly irresistible. Packed with fiber-rich veggies and a creamy yet balanced dressing, it’s a crowd-pleaser that’s as nourishing as it is delicious. Whether it’s a picnic, potluck, or weeknight dinner, this salad brings a refreshing twist to your table.
Ingredients for Ranch Pasta Salad
- 16 ounces Angel Hair Pasta (or substitute with any pasta of your choice)
- 1 ounce Italian Dressing Mix (1 packet)
- ¼ cup white vinegar
- ½ cup water
- ¼ cup vegetable oil (can substitute with avocado 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
Step-by-Step Instructions
- Cook the pasta: Boil the angel hair pasta according to the package instructions. Once cooked, rinse it under cold water to cool, then drain thoroughly.
- Prepare the Italian dressing: In a small mixing bowl, whisk together the Italian dressing mix, white vinegar, water, and vegetable oil until well combined.
- Prepare the ranch dressing: In another small mixing bowl, whisk together the ranch dressing packets, olive oil, and red wine vinegar until smooth.
- Combine ingredients: In a large bowl, add the cooked pasta, sliced olives, diced cucumbers, red onion, yellow bell pepper, green bell pepper, and halved cherry tomatoes.
- Add dressings: Pour both the Italian and ranch dressing mixtures over the pasta and vegetables. Toss everything together until evenly coated.
- Chill: Cover the bowl and refrigerate the salad for at least 4 hours to allow the flavors to marinate and meld together.
- Serve: Give the salad a final toss before serving. Enjoy chilled!
Perfect Pairings: Serving Suggestions
This Ranch Pasta Salad is a versatile dish that shines as a side or main course. Serve it alongside grilled chicken, burgers, or BBQ ribs for a hearty meal. For a lighter option, pair it with a fresh green salad or crusty bread. It’s also a crowd-pleasing potluck star—just double the recipe for larger gatherings!
Make It Your Own: Recipe Variations
Customize this salad to suit your taste! Swap angel hair pasta for bowtie or rotini for a fun twist. Add protein like diced ham, shredded chicken, or crumbled bacon for extra heartiness. For a tangier kick, use balsamic vinegar instead of red wine vinegar. Vegetarian? Skip the olives and add artichoke hearts or roasted red peppers.
Time-Saving Tips for Busy Cooks
Short on time? Cook the pasta the night before and store it in the fridge. You can also prep the veggies ahead and keep them in airtight containers. To speed up marinating, toss the salad in the dressing and let it sit at room temperature for 30 minutes before refrigerating. Pro tip: Use pre-diced veggies from the store for even quicker prep!
Storage and Reheating Made Easy
Store leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen over time, making it even tastier the next day! If the salad seems dry after refrigeration, drizzle a little olive oil or a splash of vinegar before serving. Note: This dish is best enjoyed cold and doesn’t require reheating.
Common Questions Answered
Can I use a different type of pasta? Absolutely! Any short or long pasta works, but adjust cooking times accordingly. Is it gluten-free? Swap regular pasta for a gluten-free version and ensure your dressing mixes are gluten-free. Can I make it ahead? Yes! It’s perfect for meal prep—just keep the dressing separate until ready to serve to maintain texture.
Ranch Pasta Salad
Ingredients
- 16 ounces Angel Hair Pasta
- 1 ounce Italian Dressing Mix (1 packet)
- 1/4 cup white vinegar
- 1/2 cup water
- 1/4 cup vegetable oil
- 3 (1 ounce) packages ranch dressing mix
- 1/2 cup olive oil
- 1/3 cup red wine vinegar
- 2 1/4 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.