Creamy Ranch Pasta Salad Recipes Recipes Recipe For Zucchini

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CREAMY RANCH BOWTIE PASTA SALAD



Creamy Ranch Bowtie Pasta Salad image

This Creamy Ranch Bowtie Pasta Salad is an easy summer side dish for your barbecue or cookout, or an easy dinner idea! The leftovers make a great cold lunch for school or work, and it keeps well in the fridge. Loaded with your favorite summer veggies and a creamy ranch dressing!

Provided by Ashley Fehr

Categories     Salad

Time 20m

Number Of Ingredients 11

375g Catelli Medium Bows ((about 5 cups))
3/4 cup cubed ham ((100g))
3/4 cup sliced cucumbers ((70g))
3/4 cup broccoli florets ((50g))
1/2 cup cheddar cheese cubes ((60g))
1 tomato (halved, squeezed dry, and chopped)
2/3 cup ranch dressing
2 tablespoons mayonnaise
2 tablespoons oil ((canola or other))
3/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • In a large pot of boiled, salted water, cook pasta until al dente according to package directions. Drain.
  • To cool pasta quickly, pour into a large colander and run under cold water. Pour cooled pasta into a large bowl.
  • Stir together the ranch dressing, mayonnaise, oil, salt and pepper and pour over pasta. Add ham, cucumbers, broccoli, cheese, and tomato and stir just to combine.
  • Cover and refrigerate until completely chilled, at least 2-3 hours. Serve cold.

Nutrition Facts : Calories 372 kcal, Carbohydrate 38 g, Protein 10 g, Fat 19 g, SaturatedFat 3 g, Cholesterol 21 mg, Sodium 648 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

CREAMY RANCH PASTA SALAD



Creamy Ranch Pasta Salad image

This creamy ranch pasta salad is tossed with my delicious homemade ranch dressing. It's cool, creamy, and full of herby goodness.

Provided by Natalie

Categories     Side Dish

Time 15m

Number Of Ingredients 8

1 pound elbow macaroni pasta
2 medium diced carrots (peeled and finely chopped, about 3/4 cup)
2 celery stalks (finely chopped, about 3/4 cup)
1/4 red onion (finely chopped, about 1/4 cup)
1 cup frozen peas
2 packets Hidden Valley Ranch Seasoning Mix
1-1/2 cups plain greek yogurt
1 cup milk

Steps:

  • In a large mixing bowl, make the ranch dressing by combining the ranch seasoning mix, greek yogurt and milk. Whisk to combine. Place the mixing bowl in the fridge while you make the rest of the pasta salad.
  • Cook the elbow macaroni in salted boiling water according to package instructions. Drain and add to the large mixing bowl with the ranch dressing while the pasta is still warm. Add in the carrots, celery, onion and frozen peas. Toss to combine. It will look a little too saucy at first, but the warm noodles will absorb some of the dressing. Refrigerate for at least 2 hours until it is cooled. After it has cooled, toss it a few more times to evenly distribute the dressing. If needed, add in a little more greek yogurt and milk if the noodles absorbed too much of the dressing.
  • Serve cold or at room temperature. Will keep refrigerated in an airtight container for 1 week.

Nutrition Facts : Calories 196 kcal, Fat 2.4 g, Carbohydrate 34.4 g, Fiber 2.5 g, Protein 8.7 g, ServingSize 1 serving

CREAMY RANCH PASTA SALAD



Creamy Ranch Pasta Salad image

My husband's favorite - he'll put away the whole batch in two days. Not the lightest pasta salad, but very tasty and refreshing on a hot day. This is a great side with sandwiches, chicken, burgers, etc., or it makes a good lunch by itself. This is very flexible, so feel free to add/omit veggies, adjust seasonings or increase/decrease dressing as you see fit.

Provided by Kevlarturtle

Categories     Summer

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 cup mayonnaise
2/3 cup ranch dressing
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
black pepper
1 lb rotini pasta (or similar shape)
2 -3 cups fresh broccoli florets, cut bite-sized
1 red bell pepper, cut into 1-inch strips
4 ounces cheddar cheese, cut into 1/2-inch cubes
4 ounces monterey jack cheese or 4 ounces mozzarella cheese, cut into 1/2-inch cubes

Steps:

  • Cook pasta in a large pot of salted water. When pasta is almost tender (about 2 minutes from done) add broccoli. Return to a boil and continue cooking until pasta is al dente and broccoli is crisp-tender. Drain and rinse with cold water. Drain again and return to pot; add bell pepper and chill while preparing dressing.
  • Prepare dressing by combining all ingredients in a medium-sized bowl and stirring thoroughly. Taste and adjust seasonings.
  • When salad is cool enough, add cheese cubes (you don't want them to melt) and dressing. Stir well to combine and transfer to a large bowl or casserole dish. Serve chilled.

CREAMY RANCH PASTA SALAD



Creamy Ranch Pasta Salad image

Maybe you bought some celery for snacking, or maybe you're cooking with it. Either way, don't toss those tender celery leaves. Instead, reserve them and make this creamy pasta salad. Ranch dressing, carrots and celery are natural dance partners-and that's why we combined them in a singularly tasty salad. It starts with a simple homemade dressing, which beats store-bought every day.

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

Kosher salt and freshly ground black pepper
16 ounces fusilli pasta
3/4 cup finely chopped carrot (from about 1 large carrot)
1 cup mayonnaise
1 cup sour cream
3 tablespoons finely chopped fresh chives, plus more for serving
3 tablespoons finely chopped celery leaves
2 tablespoons fresh lemon juice
4 teaspoons Worcestershire sauce
1 teaspoon onion powder
1 clove garlic, grated
1/2 cup finely grated Parmesan (about 1 ounce)

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.

ZUCCHINI CUCUMBER SALAD



Zucchini Cucumber Salad image

This is a refreshing summer salad and a tasty way to use those garden cucumbers and zucchini.

Provided by Vickie Spencer

Categories     Salad     Vegetable Salad Recipes     Zucchini Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 5

¼ cup mayonnaise
½ (1 ounce) package Ranch-style dressing mix
3 cups shredded zucchini
1 cup shredded cucumber
½ green bell pepper, coarsely shredded

Steps:

  • Stir mayonnaise and Ranch dressing mix together in a large bowl. Stir in the zucchini, cucumber, and bell pepper. Serve immediately.

Nutrition Facts : Calories 131 calories, Carbohydrate 7.4 g, Cholesterol 5.2 mg, Fat 11.2 g, Fiber 1.5 g, Protein 1.6 g, SaturatedFat 1.7 g, Sodium 333.6 mg, Sugar 2.7 g

CREAMY RANCH PASTA SALAD



Creamy Ranch Pasta Salad image

Make and share this Creamy Ranch Pasta Salad recipe from Food.com.

Provided by BakinBaby

Categories     Pasta Shells

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

16 ounces shell pasta (uncooked)
3/4 cup onion (chopped)
1/2 cup celery (chopped)
1/2 cup Italian parsley (chopped)
1 cup sour cream
1 ounce ranch salad dressing
1 cup mayonnaise
1 tablespoon Dijon mustard (optional)
1/2 cup cheddar cheese (shredded)

Steps:

  • Cook shells according to package directions, drain and rinse with cold water, set aside.
  • Combine onion, celery and parsley add shells and toss together, add sour cream, dressing mix, and dijon mustard, stir well.
  • Add mayonnaise, stir again.
  • Toss in Cheddar Cheese, serve.

Nutrition Facts : Calories 435.5, Fat 20.6, SaturatedFat 6.7, Cholesterol 31.2, Sodium 325.6, Carbohydrate 52.6, Fiber 2.3, Sugar 5.3, Protein 10.4

RANCH PASTA



Ranch Pasta image

I came up with this ranch pasta after making recipes for a bridal shower. It was party day and I needed to take some shortcuts! Everyone loves the simple Parmesan ranch white sauce, and it's easy to throw in veggies you have on hand. -Merry Graham, Newhall, California

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 8 servings.

Number Of Ingredients 11

2-1/2 cups uncooked bow tie pasta
2 cups (8 ounces) shredded Italian cheese blend
1-1/4 cups grated Parmesan cheese, divided
1 cup (8 ounces) sour cream
1 cup ranch salad dressing
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry or 2 cups chopped fresh spinach
2 slices day-old French bread (1/2 inch thick)
1 tablespoon olive oil
1 teaspoon grated lemon zest
1 teaspoon dried parsley flakes
1/4 teaspoon garlic salt

Steps:

  • Preheat oven to 350°. Cook pasta according to package directions. , In a large bowl, mix Italian cheese blend, 1 cup Parmesan cheese, sour cream and salad dressing. Drain pasta; add to cheese mixture. Fold in spinach. Transfer to a greased 13x9-in. baking dish., Tear French bread into pieces; place in a food processor. Cover and pulse until crumbs form. Toss bread crumbs with oil, lemon zest, parsley, garlic salt and remaining Parmesan cheese. Sprinkle over pasta mixture., Bake, covered, 25 minutes. Uncover; bake until golden brown and bubbly, 5-10 minutes.

Nutrition Facts : Calories 436 calories, Fat 30g fat (12g saturated fat), Cholesterol 40mg cholesterol, Sodium 841mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein.

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