Nothing says “Welcome to Summer” more than a pasta salad. Serve by itself or as a side to grilled chicken, steak, pork chops, or seafood. That means it’s time for Ranch Mini Pasta Salad. Combined with all the traditional salad fixins like of course, pasta, celery, green onions, sweet pickle relish, and boiled eggs. But wait for it? Would you believe cheddar cheese is added for a sharp bite of flavor? As ranch is in the title, store-bought ranch dressing and mayo is added for the crowning glory.
Ranch Mini Pasta Salad
I absolutely love pasta salad especially in the spring and summer because you can add any ingredients you like. The choice of dressings is endless along with the use of various seasonings. Sometimes I enjoy a few simple ingredients yet there are times when I add everything I can think of. The best is to use vegetables and seasonings that compliment each other. Even the pickiest of eaters can find a happy medium.
Ranch Mini Pasta Salad
This salad incorporates chopped boiled eggs, celery for a crunch, green peas and sweet pickle relish for a bit of sweetness, and the bite of cheddar cheese. The dressing however, is store-bought Hidden Valley Buttermilk Ranch. I have also found large pasta to kind of take over the salad so I’ve opted for small pasta. I used mini farfalle (bow-ties). Ditalini or penne rigate also works well in this salad. Use elbow macaroni if you want but I encourage you to change the game a little for the sake of appearance and appeal. You have so many options, use them when you get the chance.
Ranch Mini Pasta Salad
Back to the dressing, add mayonnaise for creaminess and tartness, mustard powder, garlic powder and salt and pepper to taste. Be sure to allow this pasta salad to sit in the refrigerator for at least 3 hours or even overnight is better. The flavors come together like no other pasta salad you’ve eaten. It’s sure to become a Summer favorite with everyone even kids. Fire up the grill and your meal is complete. Enjoy!
Ranch Mini Pasta Salad
Ranch Mini Pasta Salad
4 cups cooked mini farfalle pasta or other small pasta
1 rib celery, small diced
4 to 5 green onions, thinly sliced
1 cup frozen green peas, thawed
5 hard-boiled eggs, chopped (cook extra to use as garnish, if desired)
1 1/2 cups shredded cheddar cheese
8 T. sweet pickle relish
3/4 cup Hidden Valley Buttermilk Ranch Dressing
1/2 to 3/4 cup mayonnaise
1/2 t. mustard powder
1/2 t. garlic powder
Salt and pepper to taste
In a large mixing bowl, combine cooked pasta, celery, green onions, green peas, eggs, and cheddar cheese.
Using a small mixing bowl, whisk together pickle relish, ranch dressing, mayonnaise, mustard powder, and garlic powder.
Pour dressing over pasta mixture and mix to combine. Add salt and pepper to taste.
Allow pasta salad to chill in refrigerator for at least 3 hours to overnight. Stir just before serving and enjoy!
Makes 6 to 8 servings.
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