Ingredients
Scale
- 8 ounces pasta (small shapes like rotini or penne)
- 1 bell pepper, diced
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 cup ranch dressing (homemade or store-bought)
- Salt and pepper to taste
Instructions
- Boil a pot of salted water and cook the pasta until al dente, about 8-10 minutes.
- Chop the bell pepper, cucumber, and cherry tomatoes.
- Drain the pasta and rinse under cold water to stop cooking.
- In a large bowl, combine pasta, chopped veggies, and ranch dressing.
- Toss until well-coated and let chill in the refrigerator for 15 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best flavor, keep the dressing separate if storing longer.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling, mixing, chilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg