Cilantro Ranch Pasta Salad Recipes

CREAMY CILANTRO RANCH PASTA SALAD

Steps:

• In a big bowl, add in your first six ingredients. (Make sure your pasta has been cooled with running water and then drained completely.) Set aside.
• In a food processor or blender, add in your ranch dressing and cilantro and blend just a second until they're creamy together.
• Pour this creamy cilantro mixture all over your pasta salad ingredients in the bowl and toss together. Next, stir in just a pinch of both salt and pepper and your reserved cilantro. Finally, stir in your cubed feta cheese.
• Pop this pasta salad in the fridge to chill at least one hour up to 24.

CREAMY CILANTRO RANCH PASTA SALAD

Steps:

• Combine all ingredients for the cilantro ranch dressing into a blender. Blend until smooth and combined. Keep in fridge while you prepare the pasta salad. * I only use half a jalapeno and I take the seeds out. If you want more heat then leave the seeds and use the entire jalapeno.
• Cook pasta according to package directions. Don't forget to add about 1 teaspoon salt to the boiling water to flavor the pasta. Drain pasta and rinse with cold water.
• Add drained pasta, black beans, corn, cherry tomatoes, Monterey Jack cheese, and red onion into a large mixing bowl. Stir to combine.
• Add the sauce into the pasta salad and stir. If wanted, reserve some of the dressing (about 2 tablespoons or so) to moisten refrigerated leftovers.
• Serve immediately or refrigerate for 1-3 hours before serving. Leftovers are fabulous, but as with any pasta salad the pasta soaks up most the dressing once refrigerated for hours. Just add in a couple tablespoons of reserved dressing and stir to moisten back up.

CILANTRO PESTO PASTA SALAD

Steps:

• Preheat the oven to 350 degrees F.
• For the cilantro pesto: Add the cilantro, pine nuts, Parmesan, lemon juice and garlic to a food processor and pulse until the ingredients are roughly chopped, 4 to 5 times. With the processor running, slowly drizzle in the oil through the lid opening. Process to desired consistency; you can make the sauce completely smooth or leave it fairly chunky.
• For the roasted tomatoes: Line a baking sheet with parchment paper and add the tomatoes and shallot. Drizzle with olive oil and season with salt and pepper. Cook until the tomatoes start to break down and brown slightly, about 15 minutes. Let cool.
• For the salad: In a large bowl, combine the pasta, chicken, tomatoes and pesto and toss. Garnish with shaved Parmesan and a few cilantro leaves and serve.

EASIEST CREAMY CILANTRO LIME RANCH SALAD DRESSING

Steps:

• Place all ingredients in a blender and pulse on high until well mixed.
• Adjust seasonings by adding more lime juice, cilantro and salt or pepper.
• Chill for an hour before serving.

BACON RANCH PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.
• In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in milk until smooth. Place rotini, bacon, tomato, black olives and cheese in bowl and toss to coat with dressing. Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.