Description
A delightful and colorful pasta salad bursting with fresh vegetables and bold ranch dressing, perfect for summer gatherings.
Ingredients
- 8 oz tri-color rotini noodles
- 1 cucumber, diced
- 1 bell pepper, chopped
- 1 cup broccoli florets
- 1 cup ranch dressing
Instructions
- Cook the noodles: Boil a pot of water and add the tri-color rotini noodles. Cook according to package instructions until al dente.
- Drain and cool: Once cooked, drain the noodles and rinse them under cold water to cool them down.
- Combine ingredients: In a large bowl, mix together the cooled noodles, diced cucumber, chopped bell pepper, and broccoli florets.
- Dress the salad: Pour ranch dressing over the noodle mixture and toss everything to ensure it is evenly coated.
- Chill: Place the salad in the refrigerator for at least 30 minutes to allow the flavors to meld beautifully.
Notes
For substitutes, you can use other pasta shapes or dressings such as Italian. Add-ins like cherry tomatoes or chicken are optional.