Creamy Cilantro Ranch Pasta Salad Recipes

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.

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 RANCH PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain the pasta, then rinse it under cold water to cool completely; drain it well again.
• Meanwhile, reserve 2 tablespoons of the carrot for garnish. Put the remaining carrot in a large bowl and whisk in the mayonnaise, sour cream, chives, celery leaves, lemon juice, Worcestershire, onion powder, garlic, 1 teaspoon salt and 1/2 teaspoon pepper until combined. The dressing can be refrigerated, covered, up to 1 day.
• Add the pasta to the bowl with the dressing and toss to combine. To serve, top it with the Parmesan, reserved carrots and additional chives and season with pepper.