Creamy Ranch Pasta Salad With Tuna Recipes

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CREAMY RANCH PASTA SALAD



Creamy Ranch Pasta Salad image

Maybe you bought some celery for snacking, or maybe you're cooking with it. Either way, don't toss those tender celery leaves. Instead, reserve them and make this creamy pasta salad. Ranch dressing, carrots and celery are natural dance partners-and that's why we combined them in a singularly tasty salad. It starts with a simple homemade dressing, which beats store-bought every day.

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

Kosher salt and freshly ground black pepper
16 ounces fusilli pasta
3/4 cup finely chopped carrot (from about 1 large carrot)
1 cup mayonnaise
1 cup sour cream
3 tablespoons finely chopped fresh chives, plus more for serving
3 tablespoons finely chopped celery leaves
2 tablespoons fresh lemon juice
4 teaspoons Worcestershire sauce
1 teaspoon onion powder
1 clove garlic, grated
1/2 cup finely grated Parmesan (about 1 ounce)

Steps:

  • Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain the pasta, then rinse it under cold water to cool completely; drain it well again.
  • Meanwhile, reserve 2 tablespoons of the carrot for garnish. Put the remaining carrot in a large bowl and whisk in the mayonnaise, sour cream, chives, celery leaves, lemon juice, Worcestershire, onion powder, garlic, 1 teaspoon salt and 1/2 teaspoon pepper until combined. The dressing can be refrigerated, covered, up to 1 day.
  • Add the pasta to the bowl with the dressing and toss to combine. To serve, top it with the Parmesan, reserved carrots and additional chives and season with pepper.

CREAMY RANCH PASTA SALAD



Creamy Ranch Pasta Salad image

My husband's favorite - he'll put away the whole batch in two days. Not the lightest pasta salad, but very tasty and refreshing on a hot day. This is a great side with sandwiches, chicken, burgers, etc., or it makes a good lunch by itself. This is very flexible, so feel free to add/omit veggies, adjust seasonings or increase/decrease dressing as you see fit.

Provided by Kevlarturtle

Categories     Summer

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 cup mayonnaise
2/3 cup ranch dressing
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
black pepper
1 lb rotini pasta (or similar shape)
2 -3 cups fresh broccoli florets, cut bite-sized
1 red bell pepper, cut into 1-inch strips
4 ounces cheddar cheese, cut into 1/2-inch cubes
4 ounces monterey jack cheese or 4 ounces mozzarella cheese, cut into 1/2-inch cubes

Steps:

  • Cook pasta in a large pot of salted water. When pasta is almost tender (about 2 minutes from done) add broccoli. Return to a boil and continue cooking until pasta is al dente and broccoli is crisp-tender. Drain and rinse with cold water. Drain again and return to pot; add bell pepper and chill while preparing dressing.
  • Prepare dressing by combining all ingredients in a medium-sized bowl and stirring thoroughly. Taste and adjust seasonings.
  • When salad is cool enough, add cheese cubes (you don't want them to melt) and dressing. Stir well to combine and transfer to a large bowl or casserole dish. Serve chilled.

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