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Feel Good Foodie

Ranch Pasta Salad

A creamy summer pasta salad tossed in a homemade Greek yogurt ranch, loaded with cherry tomatoes, broccoli, peppers, and cheddar. Air-fry some of the cooked pasta for a crunchy crouton-style topping.

⏱ 25 min8Americanpasta saladranchgreek yogurtsummerpotluck

Ingredients

For the ranch dressing

  • 1 cupwhole milk Greek yogurt · Stonyfield
  • 3 tablespoonsmilk
  • 1 tablespoonred wine vinegar
  • 2 teaspoonsdried chives
  • 2 teaspoonsdried dill weed
  • 1 1/2 teaspoonsgarlic powder
  • 1 teaspoononion powder
  • 3/4 teaspoonsalt · plus more for salting the pasta water
  • 1/2 teaspoonblack pepper

For the salad

  • 8 ouncesshort pasta
  • 1 pintcherry tomatoes · halved
  • 1 small headbroccoli · cut into small florets (about 2 cups)
  • 1red bell pepper · diced
  • 1/2 cupshredded carrots
  • 1/2 cupshredded cheddar cheese
  • 1/4red onion · finely diced
  • 1 can (2 ounces)sliced black olives

Steps

  1. 1

    Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool completely.

  2. 2

    In a small bowl or jar, whisk together the Greek yogurt, milk, vinegar, chives, dill, garlic powder, onion powder, salt, and pepper until the dressing is creamy and pourable. Set aside.

  3. 3

    In a large serving bowl, add the cooled pasta, tomatoes, broccoli, bell pepper, carrots, cheese, red onion, and olives.

  4. 4

    Drizzle the dressing on top when you're ready to serve and toss until well-combined. Serve immediately or refrigerate for 30 minutes before serving.

Creator's notes

Instead of store-bought ranch, the dressing is made with organic whole milk Greek yogurt. In place of croutons, try air frying some of the cooked pasta for a creamy-crunchy salad.

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