Description
A creamy and tangy pasta salad, loaded with fresh veggies, perfect for weeknight dinners or summer gatherings.
Ingredients
Scale
- 8 ounces pasta (your favorite type)
- 1 cucumber, diced
- 1 cup broccoli florets, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup grated Parmesan cheese
- 1 cup ranch dressing
Instructions
- Cook the pasta according to package instructions until al dente. Drain and rinse under cold water.
- Combine the cooked pasta, diced cucumber, chopped broccoli, halved tomatoes, and grated Parmesan cheese in a large bowl.
- Drizzle ranch dressing over the salad and toss to combine, soaking the pasta and veggies in creamy goodness.
- Serve immediately or chill in the refrigerator for a few minutes before serving to let the flavors meld beautifully.
Notes
This salad is great for meal prep and can be made ahead of time. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg