Description
This creamy ranch pasta salad is loaded with fresh veggies and tossed in a homemade Greek yogurt ranch dressing. It’s the perfect light and flavorful side dish for any occasion!
Ingredients
- 8 ounces gluten-free pasta (such as Banza Rotini)
- 1 cup diced cucumber
- 1 cup bite-size broccoli florets
- 1/2 small red bell pepper, diced
- 1/2 cup diced sweet Vidalia onion
- 1/2 cup plain Greek yogurt
- 1/2 cup mayonnaise (such as avocado oil mayo)
- 1/4 cup minced fresh dill
- 1/4 cup minced fresh chives
- 2 tablespoons white vinegar
- 1/2 teaspoon garlic salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon freshly cracked black pepper
- 1/8 teaspoon sea salt
Instructions
1. Cook pasta according to the package instructions. Drain and rinse with cold water to cool.
2. In a medium bowl, whisk together the Greek yogurt, mayonnaise, dill, chives, white vinegar, garlic salt, onion powder, black pepper, and sea salt until smooth. Refrigerate until ready to use.
3. In a large bowl, combine the cooled pasta, cucumber, broccoli, bell pepper, and onion.
4. Pour the dressing over the pasta salad and gently toss to combine. Taste and adjust seasoning if needed. Serve immediately or refrigerate for 1–2 hours before serving.
Notes
Vegan version: Use vegan sour cream in place of the Greek yogurt and vegan mayo instead of regular mayo, or use a vegan ranch dressing.
Non gluten-free option: Use regular pasta, making sure to measure out only 8 ounces of dry pasta.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4–5 days. Stir well before serving to redistribute the dressing.
Nutrition information is automatically calculated and should be used as an approximation.