Creamy Ranch Pasta Salad

 

This is good. No, scratch that.

This stuff is the most AMAZING pasta salad ever!!! 

 

Creamy Ranch Pasta Salad - FamilyFreshMeals.com

 

Have you been on the search, for the creamiest, most flavorful pasta salad? I know I have….for quite some time now.

 

Well, seeing as I’m a bit obsessed with ranch flavored recipes, I just HAD to put a ranch spin on a pasta salad.

 

Here is my rendition of the best, most creamy pasta salad out there. Meet my Creamy Ranch Pasta Salad.  Don’t you just want to dive in with a spoon right now?! I sure did. Over, and over and over again :)

 

Creamy Ranch Pasta Salad - wanna bite

 

 

Creamy Ranch Pasta Salad

Ingredients

1 pound elbow macaroni pasta
1 cup medium diced or shredded carrots
1/2 cup celery, finely chopped
¼ red onion, diced
2/3 cup frozen peas
1 cup ham, cubed
1 cup cheddar cheese, cubed
1 packets ranch seasoning mix
1 1/2 cup mayonnaise
1/2 cup milk

 

Directions:

1. Prepare pasta according to package. While waiting for the pasta to boil, gather your carrots, celery,  red onion, frozen peas, ham and cheddar cheese.  Set aside

 

Creamy Ranch Pasta Salad - Ingredients - FamilyFreshMeals.com

 

 

 

 

2.  To make the dressing, whisk together ranch mix, mayo and milk. Mix until all lumps are gone.

 

Creamy Ranch Pasta Salad - Step 2- FamilyFreshMeals.com

 

 

 

 

3. Once pasta is done, drain and let cool for a couple minutes.  Once cooled, mix in carrots, celery,  red onion, frozen peas, ham and cheddar cheese.

 

Creamy Ranch Pasta Salad - Step 1 - FamilyFreshMeals.com

 

 

 

 

4.  Next pour dressing over the pasta salad, and stir gently until well combined.  Cover and refrigerate for at least 1-2 hours before serving.

 

Creamy Ranch Pasta Salad - Step 3- FamilyFreshMeals.com

 

 

 

 

Right before serving, give your  Creamy Ranch Pasta Salad a couple more stirs to mix in any of the dressing that had settled at the bottom.

 

Creamy Ranch Pasta Salad - Family Fresh Meals

 

 

 

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XO
Corey, Darryl, Big D & Little D

 

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5.0 from 2 reviews
Creamy Ranch Pasta Salad
 
Prep time
Cook time
Total time
 
Corey:
Serves: 10-12
Ingredients
  • 1 pound elbow macaroni pasta
  • 1 cup medium diced or shredded carrots
  • ½ cup celery, finely chopped
  • ¼ red onion, diced
  • ⅔ cup frozen peas
  • 1 cup ham, cubed
  • 1 cup cheddar cheese, cubed
  • 1 packets ranch seasoning mix
  • 1½ cup mayonnaise
  • ½ cup milk
Instructions
  1. Prepare pasta according to package. While waiting for the pasta to boil, gather your carrots, celery, red onion, frozen peas, ham and cheddar cheese. Set aside
  2. To make the dressing, whisk together ranch mix, mayo and milk. Mix until all lumps are gone.
  3. Once pasta is done, drain and let cool for a couple minutes. Once cooled, mix in carrots, celery, red onion, frozen peas, ham and cheddar cheese.
  4. Next pour dressing over the pasta salad, and stir gently until well combined. Cover and refrigerate for at least 1-2 hours before serving.
  5. Right before serving, give your Creamy Ranch Pasta Salad a couple more stirs to mix in any of the dressing that had settled at the bottom.

 

 

 

Here is what I used for this Creamy Ranch Pasta Salad!
(Post contains affiliate links)

Comments

  1. Laurabuterbaugh says:

    Hey- looks like this will be a great combo to your crockpot BBQ chicken!! How do keep coming up with these yummy dishes? Wow!

    • :) Thanks Laura. I agree, but I think anything goes well with pasta salad…I’m addicted to the stuff! haha

  2. Cas Silva says:

    Can I make the night before?

  3. Melanie C. says:

    I just made this and it is amazing! I love all your recipes, especially the ranch ones. Thanks for posting such great recipes!

  4. Can I substitute shrimp for the ham instead? Would it be just as good?

    • Sounds interesting! I don’t think I have ever had ranch flavored shrimp dishes before. :) If you give it a try, please let us know how it tasted!

  5. Heather says:

    Just made the pasta salad…it’s delish..added a few chopped dill pickles . Yummy!

  6. Anyone tried this with greek yogurt instead of the mayo?

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