Ranch Pasta Salad
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This creamy ranch pasta salad is packed with fresh, crunchy veggies and tossed in a lightened-up Greek yogurt ranch dressing. It’s an easy, flavor-packed side that’s perfect for BBQs, potlucks or meal prep.
If you grew up loving ranch dressing like I did, you’re going to be obsessed with this pasta salad! It’s creamy, fresh and packed with crunchy veggies, all tossed in a lightened-up homemade ranch dressing.
I’ve shared quite a few pasta salad recipes over the years, like my healthy pasta salad and pesto pasta salad, but this one is a little different with the ranch twist and extra crunch from all the veggies.
It works just as well for a quick lunch as it does for a side dish at a BBQ or potluck. It’s simple, flavorful and one of those recipes that’s always a hit when you serve it.
Table of Contents
Why I Love This Ranch Pasta Salad
- Creamy without being heavy: The Greek yogurt ranch keeps it light but still super satisfying.
- Loaded with texture: You get crunch from the veggies, creaminess from the dressing, and the perfect bite from the pasta.
- Perfect for BBQs and cookouts: This is the kind of side dish that pairs perfectly with grilled mains like my turkey burgers or grilled BBQ chicken.
- A lighter twist on a classic: All the ranch flavor you love, just made with better-for-you ingredients.
“I made this recipe for the first time yesterday and it was such a hit with my whole family- even my grandma loved it, and she’s a picky eater! I’m not surprised that this turned out great, as all of the recipes I’ve made so far on EBF have!”
Ingredients Needed
- pasta – I like using a gluten-free pasta here (I used Banza rotini), but any short pasta works. Just cook it al dente so it holds up well in the salad.
- cucumber – finely chopped for a refreshing crunch. I love using mini or English cucumbers because they have fewer seeds.
- broccoli – adds texture, color and a little heartiness to the salad.
- red bell pepper – slightly sweet and super crisp, which balances out the creamy dressing.
- sweet vidalia onion – adds a mild onion flavor without being too overpowering.
- homemade ranch dressing – made with Greek yogurt, mayo and fresh herbs, this dressing is creamy, tangy and full of flavor while still being lighter than traditional ranch.
Substitutions
This ranch pasta salad is super customizable. Here are some easy swaps you can make:
- Vegan version: Use vegan sour cream in place of the Greek yogurt and vegan mayo instead of regular mayo. Or make my vegan ranch dressing.
- Non gluten-free option: Use regular pasta. Just be sure to only use 8 oz of dry pasta as most regular pasta comes in a 16 oz box.
- Veggie variations: Feel free to mix in whatever fresh veggies you have on hand—cherry tomatoes, corn, shredded carrots, or snap peas would all be delicious.
How to Make Ranch Pasta Salad
This ranch pasta salad is super easy to throw together—just a little chopping and mixing, and you’re done!
Step 1: Cook your pasta according to the package instructions. Drain and rinse with cold water to cool completely.
Step 2: While the pasta cooks, whisk together all the dressing ingredients in a bowl until smooth and creamy. Pop it in the fridge while you prep everything else.
Step 3: In a large bowl, combine the cooled pasta, cucumber, broccoli, red bell pepper, and onion.
Step 4: Pour the ranch dressing over the salad and toss to coat everything evenly. Taste and add more salt and pepper, if needed.
Step 5: Serve right away or cover and chill for 1–2 hours before serving to let the flavors meld.
Brittany’s Tips
A few helpful tips to make this ranch pasta salad turn out just right:
- Chop everything small: This makes a big difference. Smaller pieces mean you get a little crunch, a little creamy dressing and a lot more flavor in every bite.
- Rinse your pasta: This cools it down quickly and keeps it from sticking together, which is key for pasta salad.
- Use fresh herbs: Fresh dill and chives really take the ranch dressing to the next level. Dried herbs work in a pinch, but fresh is worth it here.
- Let it chill: I like to refrigerate this salad for at least an hour before serving. It helps the flavors come together and thickens the dressing slightly.
How to Serve
This ranch pasta salad is one of those sides that works for just about anything, especially in the warmer months.
- With burgers or sandwiches: It pairs perfectly with something like my black bean burgers or a simple chicken burger for an easy, balanced meal.
- For BBQs and potlucks: This is always a crowd-pleaser and easy to make ahead, so it’s perfect to bring to cookouts or gatherings.
- With grilled mains: Serve it alongside grilled chicken, steak or lemon garlic grilled shrimp when you’re hosting or making a quick summer dinner.
- As a light meal: I’ll sometimes just enjoy a bowl on its own for a quick lunch since it’s packed with veggies and really satisfying.
How to Store
This ranch pasta salad stores really well, making it perfect for meal prep or making ahead for a cookout.
Refrigerator: Store leftovers in an airtight container in the fridge for up to 4–5 days. Give it a good stir before serving to redistribute the dressing.
Make-ahead tip: If you’re making this more than a day in advance, store the dressing separately and toss everything together the day you’re serving it. This keeps the veggies crisp and prevents the pasta from soaking up too much of the dressing.
Frequently Asked Questions
Yes—as long as you use gluten-free pasta like Banza or your favorite brand. You can also use regular or whole wheat pasta if you don’t need it to be gluten-free.
Grilled chicken, chickpeas, hard-boiled eggs, or even tofu would all be great options to turn this side dish into a full meal.
While I do think homemade dressing is so much better than store-bought dressing (and super simple to make!), you can absolutely use store-bought ranch. Here are the brands I recommend:
Tessemae’s Organic Creamy Ranch
Primal Kitchen’s Dairy-Free Ranch Dressing with Avocado Oil
Sir Kensington’s Classic Ranch
All of these options are dairy-free and made with great ingredients!
More Pasta Salads to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Creamy Ranch Pasta Salad
Ingredients
- 8 ounces gluten-free pasta, (I used Banza Rotini)
- 1 cup diced cucumber
- 1 cup bite-size broccoli florets
- ½ small red bell pepper, diced
- ½ cup diced sweet vidalia onion
Creamy Ranch Dressing
- ½ cup plain Greek yogurt
- ½ cup mayonnaise, (I used avocado oil mayo)
- ¼ cup minced fresh dill
- ¼ cup minced fresh chives
- 2 tablespoons white vinegar
- ½ teaspoon garlic salt
- ½ teaspoon onion powder
- ¼ teaspoon freshly cracked black pepper
- ⅛ teaspoon sea salt
Instructions
- Cook pasta according to the package instructions. Drain and rinse with cold water to cool.8 ounces gluten-free pasta
- Meanwhile, in a medium bowl, whisk together the dressing ingredients until smooth. Refrigerate until ready to use.½ cup plain Greek yogurt, ½ cup mayonnaise, ¼ cup minced fresh dill, ¼ cup minced fresh chives, 2 tablespoons white vinegar, ½ teaspoon garlic salt, ½ teaspoon onion powder, ¼ teaspoon freshly cracked black pepper, ⅛ teaspoon sea salt
- In a large bowl, combine the pasta, cucumber, broccoli, bell pepper, and onion.1 cup diced cucumber, 1 cup bite-size broccoli florets, ½ small red bell pepper, diced, ½ cup diced sweet vidalia onion
- Pour the dressing over the pasta salad and gently toss to combine. Taste for salt and pepper, adding more if needed. Serve right away or refrigerate in a container with a lid for 1-2 hours or until ready to serve.
Video
Notes
- Vegan version: Use vegan sour cream in place of the Greek yogurt and vegan mayo instead of regular mayo. Or make my vegan ranch dressing.
- Non gluten-free option: Use regular pasta. Just be sure to only use 8 oz of dry pasta as most regular pasta comes in a 16 oz box.
- Storage: Store leftovers in an airtight container in the fridge for up to 4–5 days. Give it a good stir before serving to redistribute the dressing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
This post was originally published on June 23, 2021 and republished on April 21, 2025.
Love this! I did blanch the broccoli, draining and cooling before boiling pasta, for easier digestibility. Other than that, this was a hit. Thanks Brittany!
So glad you loved this salad. Thanks for making it and for coming back to leave a review. I appreciate it!
How long would this dressing keep (stored in airtight container) in the fridge? Thank you!
Hi Kirby – It should last about 5-7 days in an airtight container. Enjoy!
This is absolutely amazing! The dressing itself i made another batcg for dipping veggies as well because it is so amazingly good!
Ahh! I am so happy that you enjoyed this recipe, Trisha. Dipping veggies in the dressing is a great idea! Thank you for coming back to your review + star rating, I so appreciate you being here!
This was delicious pasta salad! We were in a hurry to grill and eat and needed a quick side – this was quick and easy. Used all Hellmann’s, as had no Greek yogurt. Definitely a keeper!
Hi Karen, so glad you enjoyed this recipe! Thank you for leaving me a comment and review, I appreciate it!
So freaking delicious!! The only thing I added was a couple shakes of red chili flakes to give it a bit of a kick. I topped the salad off with some marinated grilled chicken to add some extra proteins. 10/10 recommend.
That sounds like a delicious addition! Thanks so much for taking the time to come back and leave a review + comment. It’s so appreciated!
I made this recipe for the first time yesterday and it was such a hit with my whole family- even my grandma loved it, and she’s a picky eater! Im not surprised that this turned out great, as all of the recipes I’ve made so far on EBF have! Is there a cookbook I don’t know about?! Thank you so much again for a healthy, tasty dish!
So glad this recipe was a hit with your family, Anissa! Thanks for coming back to leave a review. I appreciate it so much! My cookbook will be published next year, so stay tuned!
Totally enjoyable one!! Thanks a lot!
This is SO yummy! I’d never tried Banza before, but definitely will again. We used paleo mayo I made with olive oil and added even more of the veggies and it was super delicious and filling! The recommended veggies in the recipe are great in it, but I think it could also be a fab “clean out the fridge” recipe. My two year old gobbled it up too! I’ll definitely add this to our regular repertoire :). Thanks!
Woo!! I love hearing this, Sara! I’m so glad this pasta salad was such a success. Thanks so much for the review. I really appreciate it!
Great Info In This Blog Thanks FOr Sharing This
Thanks!!
If making this a couple days ahead, should you wait to put the ranch dressing on until closer to serving Time?
You could top the salad with the ranch and let it sit before serving so the flavors have time to marinate together. Since it’s a pasta salad it shouldn’t get too soggy. You could totally wait to put it on until right before serving – up to you!
What can you substitute for the Mayo?? We do not like anything about mayonnaise!!! Otherwise the recipe looks and sounds delicious!!
Hey Denise – You could try using more yogurt instead of mayo. I haven’t tried it, but let me know how it turns out if you decide to try it!
Well this was a delightful treat for using up some leftover aldente broccoli and a half a Vidalia. Recipes are always better when I have everything on hand! The dressing is so yummyWe can’t have dairy so used unsweetened coconut milk yogurt and you wouldn’t know the difference! Next time I make the dressing I’ll use a bit less vinegar. Had to Looking forward to really diving in later once all the flavors meld. (I may have eaten two cups of broccoli for lunch drizzled in the dressing while making the rest of the salad!) Yum!
So glad you enjoyed this salad, Betsy!! Thanks for making it and for leaving a review. I so appreciate it!
So, while the flavors were all so great, the gf rice pasta I used hardened up when the salad was cold. Have you found that with the Banza or can you recommend another gf pasta that doesn’t not get hard when cold?
Most pastas tend to get a little firmer in the fridge, but I haven’t had issues with Banza being too hard. One suggestion is to cook the pasta a little beyond al dente, which might help from it getting too hard in the fridge.
I usually hate these questions/ but need to know so I don’t ruin the dressing. I’m
In lockdown in the country I live in, and only have apple cider vinegar/ will
That ruin this ranch? I don’t want to use those ingredients up if you think so. I also don’t have chives but I do have dill- so I may be able to slide on that one. Ty hank you!! Your recipes are LIFE to me!!!
You can totally use apple cider vinegar instead of the regular vinegar. It will still taste delish! Let me know if you try it!
I think apple cider vinegar will work just fine instead of the white vinegar. And you could use more dill instead of chives, that should be just fine! Let me know what you think of this salad if you try it. 🙂