Ranch Pasta Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy pasta salad made with Greek yogurt ranch dressing, pasta, fresh vegetables, cheese, and olives. It's easy to prepare ahead and holds up well when chilled, perfect for potlucks.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup Stonyfield Whole Milk Greek yogurt
- 3 tablespoons milk
- 1 tablespoon red wine vinegar
- 2 teaspoons dried chives
- 2 teaspoons dried dill weed
- 1 ½ teaspoon garlic powder
- 1 teaspoon onion powder
- ¾ teaspoon salt (plus more for salting the pasta water)
- ½ teaspoon black pepper
- 8 ounces short pasta
- 1 pint cherry tomatoes (halved)
- 1 small head broccoli (cut into small florets (about 2 cups))
- 1 red bell pepper (diced)
- ½ cup shredded carrots
- ½ cup shredded cheddar cheese
- ¼ red onion (finely diced)
- 1 (2-ounce) can sliced black olives
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 363mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 179mg
- Calcium
- 94mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 363MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.