This pasta salad comes together in just 20 minutes and is perfect for busy weeknights or last-minute gatherings! The Ranch blend elevates it beyond your typical pasta salad—people always ask me for the recipe. You can customize it with whatever vegetables you have on hand, and it keeps well in the refrigerator for several days.
- by Jessica Hughes
20 Minute Pasta Salad
- by Jessica Hughes
20 Minute Pasta Salad
Servings
6
Prep Time
15 minutes
Cook Time
20 minutes
Ingredients
12oz Short pasta (like bowties or rotini)
1 pint Cherry tomatoes, halved
1 Cucumber, diced
½ Red onion, thinly sliced
1 Bell pepper, diced
1/4 C Pitted black olives, halved
1/4 C Pepperoncini, chopped
1/2 C Mayonnaise
1/2 C Greek yogurt, plain
2 Tbsp Olive oil
1 Tbsp White wine vinegar
2 Tbsp Calicutts Ranch Blend
1/4 C Parmesan cheese, grated
2 Tbsp Fresh parsley, chopped
Calicutts Salt and Pepper Blend to taste
Directions
Cook pasta according to package directions until al dente. Drain and rinse under cold water.
In a large bowl, combine pasta, tomatoes, cucumber, red onion, bell pepper, olives, and pepperoncini.
In a small bowl, whisk together mayonnaise, Greek yogurt, olive oil, vinegar, and Ranch blend.
Pour dressing over pasta mixture and toss to combine.
Fold in Parmesan cheese and parsley.
Season with salt and pepper to taste. Refrigerate for at least 20 minutes before serving to allow flavors to meld, then serve. Enjoy!
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