Description
A refreshing and creamy Cucumber Ranch Pasta Salad perfect for summer gatherings.
Ingredients
Scale
- 2 cups of pasta (your choice)
- 1 cup fresh cucumbers, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1 cup ranch dressing
- 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- Chop the cucumber, cherry tomatoes, and red onion into bite-sized pieces.
- In a large bowl, combine the cooled pasta, diced cucumber, halved cherry tomatoes, and chopped red onion.
- Pour the ranch dressing over the pasta and vegetables, stir until evenly coated, and season with salt and pepper. Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to three days.
- This salad is best served cold; no need to reheat.
- For extra flavor, let the salad sit in the fridge for a few hours before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 5mg
Keywords: Cucumber, Ranch, Pasta Salad, Summer, Picnic, Side Dish