Recipe by kuusisto
"This pasta salad is easy to make and a delicious meal or side dish for the whole family."
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colored rotini pasta
baby carrots, sliced
fresh broccoli florets
chopped red onion
chopped green bell pepper
peppercorn Ranch salad dressing
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!
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.
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!
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.
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!
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. :)
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 versatile recipe in that you can probably add just about any kind of veggie you like. It's a keeper!
* Percent Daily Values are based on a 2,000 calorie diet.
Peppercorn Ranch Pasta
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 319
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