Creamy Ranch Pasta Salad
Per serving
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.
Ingredients
6 serv.- Dressing
- mayonnaise↗1 cup
- ranch dressing2⁄3 cup
- garlic powder↗1⁄2 teaspoon
- dried thyme↗1⁄2 teaspoon
- black pepper↗
- Salad
- rotini pasta (or similar shape)1 lb
- fresh broccoli florets, cut bite-sized↗2 -3 cups
- red bell pepper, cut into 1-inch strips↗1
- cheddar cheese, cut into 1/2-inch cubes↗4 ounces
- monterey jack cheese or 4 ounces mozzarella cheese, cut into 1/2-inch cubes↗4 ounces
Step-by-step instructions
- 1
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.
- 2
Prepare dressing by combining all ingredients in a medium-sized bowl and stirring thoroughly. Taste and adjust seasonings.
- 3
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.
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