Ranch Pasta Recipes

RANCH PASTA SALAD

Steps:

• Cook pasta according to package instructions. Remember to salt the pasta water so the noodles have some flavor. I use about 1 teaspoon salt. Drain the pasta and rinse under cold water so pasta can cool.
• In a mixing bowl combine the cooled pasta, broccoli, cucumber, tomatoes, and parmesan cheese. Stir. Add ranch and stir again to coat the noodles and veggies in the ranch.
• Serve right away or let it refrigerate for 1-2 hours before serving. Pasta salad tends to dry out in the fridge so don't leave it in there too long before serving. If needed, add some additional dressing and give it a good stir to moisten it back up.
• ** If you are making the homemade ranch dressing, I would suggest making it before you make the salad so it has plenty of time to refrigerate and get cold. Combine all the ranch dressing ingredients into a small bowl and stir with a wire whisk. It makes just enough for the salad. For leftovers, I just use store-bought ranch dressing to moisten it back up.

BACON RANCH PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.
• In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in milk until smooth. Place rotini, bacon, tomato, black olives and cheese in bowl and toss to coat with dressing. Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.

CHEESY RANCH CHICKEN PASTA

Steps:

• In a small bowl combine shredded chicken and dry ranch seasoning. (This is your chicken mixture.)
• To a large Dutch oven over medium heat, add the chicken broth, penne, and chicken mixture. Stir to combine and then bring to a boil. Reduce heat to low and then cover and cook for about 15 to 20 minutes or until the pasta is cooked to your preference. There should still be some liquid in the pot when the pasta is done cooking.
• Add the cream cheese to the dutch oven and stir until most of the cream cheese has melted.
• Add the bacon and shredded cheddar cheese. Stir everything until cheese is fully melted.
• Garnish with parsley and serve.

RANCH PASTA

Steps:

• Preheat oven to 350°. Cook pasta according to package directions. , In a large bowl, mix Italian cheese blend, 1 cup Parmesan cheese, sour cream and salad dressing. Drain pasta; add to cheese mixture. Fold in spinach. Transfer to a greased 13x9-in. baking dish., Tear French bread into pieces; place in a food processor. Cover and pulse until crumbs form. Toss bread crumbs with oil, lemon zest, parsley, garlic salt and remaining Parmesan cheese. Sprinkle over pasta mixture., Bake, covered, 25 minutes. Uncover; bake until golden brown and bubbly, 5-10 minutes.

ONE-POT CHEESY BACON RANCH PASTA WITH CHICKEN AND BROCCOLI

Steps:

• Heat bacon in a large Dutch oven over medium heat. Cook, flipping occasionally until browned and crisp, about 10 minutes. Drain on paper towels.
• Sprinkle chicken evenly with salt and pepper; cook in hot bacon drippings over medium-high heat, stirring often, until chicken is golden brown on all sides, about 4 minutes. Transfer chicken to a plate and set aside. Chicken will not be fully cooked at this point.
• Add shallot and garlic to drippings and cook, stirring often, until fragrant, 2 minutes. Stir in water and milk; use a wooden spoon to scrape any browned bits from bottom of the Dutch oven. Stir in pasta and ranch dressing mix. Bring to a boil and simmer for 6 minutes.
• Return chicken to the Dutch oven and add broccoli. Cook until pasta is tender and chicken is cooked through, 3 to 4 minutes. Stir in Cheddar cheese and sour cream to combine. Crumble cooked bacon over the top and serve hot.

CREAMY RANCH PASTA SALAD

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.

BEEF AND BACON RANCH PASTA SKILLET

Steps:

• In 10-inch skillet, cook beef over medium-high heat 6 to 8 minutes, stirring occasionally, until thoroughly cooked; drain.
• Stir in hot water, milk, uncooked pasta and sauce mix (from box). Heat to boiling, stirring occasionally
• Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until pasta is tender. Remove from heat; stir in 1/2 cup of the cheese and the mayonnaise.
• Top with remaining cheese; cover and let stand 3 minutes. Drizzle with ranch dressing. Top with avocado, cooked bacon and green onions.