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Fresh Rainbow Veggie Pasta Salad with Easy Creamy Ranch Dressing

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A vibrant and crunchy pasta salad featuring colorful bell peppers, cherry tomatoes, snap peas, and a homemade creamy ranch dressing. Perfectly cooked pasta is cooled and tossed with fresh veggies for a refreshing, crowd-pleasing dish.

Ingredients

Scale
  • 12 ounces rotini or fusilli pasta
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1 cup snap peas, trimmed and halved
  • 1/4 cup red onion, finely diced
  • 1 large carrot, shredded or julienned
  • 2 tablespoons fresh parsley, finely chopped
  • For the creamy ranch dressing:
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream or Greek yogurt
  • 1/2 cup buttermilk (or regular milk with a squeeze of lemon juice)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried dill)
  • 1 tablespoon fresh chives, chopped
  • 1 teaspoon lemon juice
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of rotini pasta and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally to avoid sticking.
  2. Drain pasta in a colander and rinse immediately under cold running water to stop cooking and cool the pasta. Shake off excess water.
  3. While pasta cooks, dice the red, yellow, and orange bell peppers into bite-sized pieces. Halve the cherry tomatoes. Trim and halve the snap peas. Finely dice the red onion and shred the carrot. Chop the fresh parsley.
  4. In a small bowl, whisk together mayonnaise, sour cream or Greek yogurt, and buttermilk. Add garlic powder, onion powder, fresh dill, fresh chives, lemon juice, salt, and pepper. Whisk until smooth and creamy.
  5. In a large bowl, combine the cooled pasta and all the prepped veggies. Pour the creamy ranch dressing over the top. Toss gently to coat everything evenly.
  6. Cover the salad and refrigerate for at least 30 minutes to let the flavors marry. Serve chilled or slightly cool.

Notes

Do not overdress the salad; start with half the dressing and add more if needed. Toss the salad before serving if it has been sitting to freshen it up. Chop veggies uniformly for even bites and better presentation. Let the salad sit at room temperature for 10-15 minutes before serving to enhance flavor and texture. For dairy-free, use vegan mayo, coconut yogurt, and almond milk as substitutes. Gluten-free pasta can be used to make this recipe gluten-free.

Nutrition

Keywords: pasta salad, rainbow veggie pasta salad, creamy ranch dressing, summer salad, easy pasta salad, healthy pasta salad, picnic salad, vegetarian pasta salad

Find it online: https://bitefuljoy.com/fresh-rainbow-veggie-pasta-salad-recipe-easy-creamy-ranch-dressing/