Description
A cool, tangy pasta salad that is quick to prepare and perfect for potlucks and summer barbecues.
Ingredients
Scale
- 12 ounces pasta (medium shells or rotini)
- 4 quarts well-salted water
- 1 tablespoon kosher salt
- 1 cup mayonnaise
- 1/2 cup sour cream
- 3 tablespoons buttermilk (or milk)
- 2 teaspoons dried ranch seasoning or 2 tablespoons fresh chopped herbs
- 1 tablespoon lemon juice
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup halved cherry tomatoes
- 1 cup diced cucumber (seeds removed)
- 1/2 cup finely chopped red onion
- 1/2 cup shredded cheddar cheese
- Optional: cooked chicken, bacon, or spicy protein
Instructions
- Cook the pasta in well-salted boiling water until al dente, about 10–11 minutes. Drain and rinse with cold water.
- Toss the pasta with a drizzle of neutral oil to prevent sticking.
- In a separate bowl, whisk together mayonnaise, sour cream, buttermilk, ranch seasoning, lemon juice, black pepper, and salt. Adjust for flavor.
- Combine the cooled pasta with cherry tomatoes, cucumber, red onion, and cheddar cheese. Toss with the dressing.
- Chill the salad for 30–60 minutes before serving to allow flavors to meld.
Notes
For added texture, use hearty vegetables like bell pepper or blanched broccoli. The salad tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg