Ingredients
Scale
- 1 (16 ounce) package fusilli or rotini pasta
- 1 ½ cups mayonnaise
- ½ cup milk
- 1 (1 ounce) package ranch dressing mix
- 1 cucumber, quartered and thinly sliced
- 2 cups broccoli florets, chopped
- 2 cups asparagus, ends removed and chopped
- 2 bell peppers, chopped
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, thinly sliced
- ¾ cup cheddar cheese, sliced into matchsticks or grated
Instructions
- Cook pasta in salted boiling water until al dente, drain, and cool slightly.
- Prepare vegetables by washing and chopping accordingly.
- Mix ranch dressing mix, mayonnaise, and milk in a bowl until smooth.
- In a large bowl, combine cooled pasta and chopped vegetables with cheddar cheese.
- Pour dressing over the mixture and stir until well coated.
- Refrigerate for at least 1-2 hours to enhance flavors.
- Before serving, stir to redistribute dressing.
Last Step:
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Ensure pasta is completely cool before combining with the dressing for the best texture.
Feel free to customize the vegetables according to your preference or what’s in season.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixed
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 3
- Sodium: 400
- Fat: 25
- Saturated Fat: 4
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 7
- Cholesterol: 20