Homemade Ranch Pasta Salad

I’ve been making this ranch pasta salad for years, and it never fails to disappear at potlucks and barbecues! There’s something about tender rotini coated in creamy Hidden Valley ranch and loaded with fresh cherry tomatoes and crunchy veggies that just hits the spot. It’s become my go-to side dish whenever I need to bring something easy, delicious, and guaranteed to please a crowd.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1900
• Protein: 27-33 g
• Fat: 90-120 g
• Carbohydrates: 195-215 g

Ingredients

• 12 oz rotini (Barilla preferred)
• 1 1/4 cups cucumbers (peeled and sliced into 1/2-inch half-moons)
• 1 cup shredded carrots
• 1 1/4 cups cherry tomatoes (halved lengthwise)
• 1 cup small broccoli florets
• 1/4 cup finely diced red onion
• 1 3/4 cups Hidden Valley ranch dressing
• 1/2 teaspoon smoked paprika
• salt to taste
• freshly cracked black pepper to taste

Step 1: Cook and Cool the Pasta

• 12 oz rotini
• salt for pasta water

Bring a large pot of salted water to a boil and cook the rotini according to package directions until al dente.

Drain the pasta in a colander, then rinse thoroughly with cold water while tossing gently to remove excess starch and cool it completely.

This prevents the pasta from sticking together and ensures it won't continue cooking from residual heat.

Step 2: Prepare Fresh Vegetables

• 1 1/4 cups cucumbers
• 1 cup shredded carrots
• 1 1/4 cups cherry tomatoes
• 1 cup small broccoli florets
• 1/4 cup finely diced red onion

While the pasta cools, prepare all your vegetables: peel and slice the cucumbers into 1/2-inch half-moons, shred the carrots, halve the cherry tomatoes lengthwise, cut the broccoli into small florets, and finely dice the red onion.

I find it helpful to cut the tomatoes last so they don't release too much liquid and make everything watery before we mix everything together.

Step 3: Combine and Dress the Salad

• cooked pasta from Step 1
• prepared vegetables from Step 2
• 1 3/4 cups Hidden Valley ranch dressing
• 1/2 teaspoon smoked paprika

In a large mixing bowl, combine the cooled pasta from Step 1 with all the prepared vegetables from Step 2.

Pour the ranch dressing over everything and sprinkle in the smoked paprika.

Toss thoroughly until all ingredients are well coated and evenly distributed.

The smoked paprika adds a subtle depth that elevates the dressing beyond basic ranch—I always add it for that extra layer of flavor.

Step 4: Season and Finish

• salt to taste
• freshly cracked black pepper to taste

Taste the salad and adjust seasoning with salt and freshly cracked black pepper to your preference.

Remember that the ranch dressing already contains salt, so add gradually and taste as you go.

Toss once more to ensure the seasonings are evenly distributed, then serve immediately or refrigerate until ready to serve.

Homemade Ranch Pasta Salad

Delicious Homemade Ranch Pasta Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 8 servings

Calories: 1750

Ingredients Method

Ingredients

  

• 12 oz rotini (Barilla preferred)
• 1 1/4 cups cucumbers (peeled and sliced into 1/2-inch half-moons)
• 1 cup shredded carrots
• 1 1/4 cups cherry tomatoes (halved lengthwise)
• 1 cup small broccoli florets
• 1/4 cup finely diced red onion
• 1 3/4 cups Hidden Valley ranch dressing
• 1/2 teaspoon smoked paprika
• salt to taste
• freshly cracked black pepper to taste

Method

 

1. Bring a large pot of salted water to a boil and cook the rotini according to package directions until al dente. Drain the pasta in a colander, then rinse thoroughly with cold water while tossing gently to remove excess starch and cool it completely. This prevents the pasta from sticking together and ensures it won't continue cooking from residual heat.
2. While the pasta cools, prepare all your vegetables: peel and slice the cucumbers into 1/2-inch half-moons, shred the carrots, halve the cherry tomatoes lengthwise, cut the broccoli into small florets, and finely dice the red onion. I find it helpful to cut the tomatoes last so they don't release too much liquid and make everything watery before we mix everything together.
3. In a large mixing bowl, combine the cooled pasta from Step 1 with all the prepared vegetables from Step 2. Pour the ranch dressing over everything and sprinkle in the smoked paprika. Toss thoroughly until all ingredients are well coated and evenly distributed. The smoked paprika adds a subtle depth that elevates the dressing beyond basic ranch—I always add it for that extra layer of flavor.
4. Taste the salad and adjust seasoning with salt and freshly cracked black pepper to your preference. Remember that the ranch dressing already contains salt, so add gradually and taste as you go. Toss once more to ensure the seasonings are evenly distributed, then serve immediately or refrigerate until ready to serve.