Posted in Pasta dish, Salads, Side Dishes, Vegetables

Ranch Pasta Salad

Ranch Pasta SaladWe had a bunch of leftover food from when we had company last week so we just cooked them up and added this pasta salad as a side.  It’s super easy to make a full of flavor.

Of course, I didn’t have the time to refrigerate it overnight and it was still really good.  I am looking forward to the rest tomorrow.


Ranch Pasta Salad

Pre p Time: 5 minutes

Cook Time: 7-9 minutes

Refrigeration time: overnight

Estimates Values per serving:

Calories = 215                                              Fat = 2 grams

Serves 6


2 cups (8 ounces) pasta

1 tomato – seeded and chopped

½ red bell pepper – chopped

½ European cucumber – chopped (or 1 cucumber, seeded and chopped)

2 scallions – chopped

½ cup fat free sour cream

1 clove garlic – minced

½ cup low fat shredded mozzarella cheese

1 tablespoon dry ranch dressing mix


  1. Bring a large pot of water to boil and add pasta.  Cook according to package directions.
  2. While pasta is cooking, combine tomato, bell pepper, cucumber and scallions in a large mixing bowl.
  3. In a small bowl, whisk together sour cream, garlic, cheese and ranch dressing mix.  Add to vegetables.
  4. Drain and rinse pasta when fully cooked then add to vegetable/sour cream mixture.  Gently toss.
  5. Refrigerate overnight and serve cold.

4 thoughts on “Ranch Pasta Salad

  1. I made this today and it was great, used low fat sour cream and added some black olives. Loved it!


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