Peppercorn Ranch Pasta

Peppercorn Ranch Pasta

20
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"This pasta salad is easy to make and a delicious meal or side dish for the whole family."
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Ingredients

3 h 25 m servings 433 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 433 kcal
  • 22%
  • Fat:
  • 35.4 g
  • 54%
  • Carbs:
  • 23.6g
  • 8%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 554 mg
  • 22%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Place cooked pasta in a large bowl and combine with sliced baby carrots, broccoli, red onion, cauliflower, green pepper and peppercorn ranch dressing; mix well. Cover and refrigerate for several hours.

Reviews

20
  1. 21 Ratings

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Most helpful positive review

This was a wonderful salad!! I have made it several times. It is good on hot days or when you want it to work as a side dish. Although I only used regular rotini noodles instead of the colored ...

Most helpful critical review

We didn't really like this recipe. The Ranch just didn't appeal to us and we are a family of Ranch dressing eaters. I won't make again.

This was a wonderful salad!! I have made it several times. It is good on hot days or when you want it to work as a side dish. Although I only used regular rotini noodles instead of the colored ...

I was skeptical...but this was GREAT. I used all leftovers from the fridge -- spaghetti noodles, steamed carrots and cauliflower. I omitted the onion (didn't want) and brocolli (didn't have), ...

We didn't really like this recipe. The Ranch just didn't appeal to us and we are a family of Ranch dressing eaters. I won't make again.

What I love about pasta salads is how forgiving they are... you can take the basic concept and use what you have on hand and it'll always work out. I used grape tomatoes, carrots, black olives, ...

This was a really good recipe that seemed to please the whole family. As vegetarians it can be a challenge to find recipes that have a lot of veggies but are still kid friendly. This was a hit! ...

Good salad! I subbed red (bell) pepper instead of green & added some cubbed ham. I had to take a portion (1 c.) of the salad out and leave it plain for the baby (egg alergy = no ranch for him)...

I usually make pasta salads with an oil and vinegar based dressing so this was new for me. I liked it. It was great at my cookout.

This is a very good recipe. I made one small change due to the fact that I had extra celery on hand that I wanted to use up, so I added it in. It was still very tasty. I think this is a very ...

I could not find peppercorn ranch dressing, but I found that the Parmesan Ranch I substituted was very tasty, and this is a great potluck pleaser!