Ranch Pasta Salad
I have been making this pasta salad for years, it is my go to for all parties, easy dinners at home, perfect to prep ahead and throw together for crazy evenings, or even in a lunchbox. My kids love this pasta so much, they literally clap when I tell them we are having it. And I feel pretty good about it because it has so many vegetables, protein from cheese and eggs, and it is cool and refreshing on a hot day or if I want a taste of summer! This makes a large batch so it is perfect for potlucks, if you don’t have a crowd to feed, you can half the recipe. Easy swaps can make it perfect for your people:
Gluten free - just use a GF pasta
Vegan - swap the cheddar for plant-based cheese and eggs with some chickpeas
Dairy Free - swap the cheddar for plant-based cheese
Low Carb - use low carb pasta or toss together with some salad.
Ranch Pasta Salad
1 box of pasta of choice, I like farfalle (bow-ties) or Rotini (twists), cooked and cooled
5 stalks of celery, chopped
1 bell pepper, diced
4 carrots, diced
1/2 cup green onions, sliced
4 hard boiled eggs, chopped
1 cup sharp cheddar cheese, cubed
2 Tablespoons sweet relish
1/2 cup mayonnaise
3 Tablespoons Onion Ranch Seasoning
- In a large bowl,. combine all the ingredients, chill in fridge at least 1 hour and serve cold.
I like to chop all the ingredients while the pasta is cooking. Once the pasta is done, drain and rinse with cold water to help it cool down faster.
You want everything to be about the same size when you chop.
Grab your Onion Ranch Seasoning but if you don’t have any or want to whip up a batch, use a packet of Ranch seasoning from the store!
Sprinkle it on over and just mix. That is it, just cover and chill in the fridge until you are ready to serve.
