Peppercorn Ranch Pasta Recipe -
Peppercorn Ranch Pasta Recipe
  • READY IN 3+ hrs

Peppercorn Ranch Pasta

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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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Original recipe makes 5 servings Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    3 hrs 25 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 11, 2003

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 ones, I am willing to try both. It is also a tasty way to get kids to eat their vegetables!! Mine loved it!! Also, I brought it to a recent family reunion and I had none to bring back home with me! Thank you Melissa!

Most Helpful Critical Review
Nov 03, 2003

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.


21 Ratings

Aug 24, 2003

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), substituted red bell pepper for green, and used lowfat "parmesan peppercorn ranch" dressing. I've been dieting and made this for a quick lunch yesterday. Give it a try. The pasta really mellows out the peppercorn taste in the dressing. I'll save all my leftover dinner veggies from now on to use in this salad!

Jun 04, 2012

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, sweet peppers, and cucumbers with the Peppercorn Ranch. Yum. :)

Jun 21, 2004

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! I made a few changes and used the ranch dressing mix that comes in a powder and mixed it with half milk and half sour cream for a creamier texture then mixed in cracked peppercorns. Also, I reserved half of the mixture until right before I served it so it wouldn't all soak into the pasta. I also added soy bacon bits and peas right before serving. This would be great for a barbecue or chuch picnic.

Jul 23, 2003

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) but he ate all that I gave him. I did only use 1/2 of the dressing, not because I took out a cup, but for a personal prefference. Thanks Lindsay!

Apr 17, 2005

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.

Apr 04, 2005

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 versatile recipe in that you can probably add just about any kind of veggie you like. It's a keeper!


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  • Calories
  • 433 kcal
  • 22%
  • Carbohydrates
  • 23.6 g
  • 8%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 35.4 g
  • 54%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 6.1 g
  • 12%
  • Sodium
  • 554 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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