Ranch Pasta and Potato Salad
Creamy, savory, and bursting with flavor, this Ranch Pasta and Potato Salad is the perfect fusion of two beloved side dishes. Combining tender baby red potatoes, al dente rotini pasta, and a rich, tangy dressing made with ranch, sour cream, and mayonnaise, this dish is a guaranteed crowd-pleaser. Fresh crunch from celery and red onion, juicy pops of cherry tomatoes, smoky bites of crumbled bacon, and melty shredded cheddar cheese elevate the texture and taste to irresistible levels. Topped with fragrant fresh parsley and served chilled, this make-ahead salad is ideal for potlucks, picnics, or backyard barbecues. Easy to prepare in just under an hour, it’s a one-bowl wonder your guests will rave about!
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Recipe Information
Ingredients
- 1 pound Baby red potatoes
- 8 ounces Rotini pasta
- 1 cup Ranch dressing
- 0.5 cup Sour cream
- 0.25 cup Mayonnaise
- 2 Celery stalks
- 1 Small red onion
- 1 cup Cherry tomatoes
- 0.5 cup Shredded cheddar cheese
- 0.5 cup Cooked bacon, crumbled
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Bring a large pot of salted water to a boil. Add the baby red potatoes and cook them whole until fork-tender, about 15-20 minutes. Remove from water and set aside to cool.
In the same pot (once potatoes are done), bring the water back to a boil and cook the rotini pasta according to package instructions until al dente, about 8-10 minutes. Drain the pasta and rinse under cold water to cool completely.
Once the potatoes are cool enough to handle, dice them into bite-sized pieces, leaving the skin on for added texture and flavor.
In a large mixing bowl, whisk together the ranch dressing, sour cream, and mayonnaise until smooth.
Finely chop the celery and red onion. Halve the cherry tomatoes.
Add the cooked pasta, diced potatoes, chopped celery, red onion, cherry tomatoes, shredded cheddar cheese, and crumbled bacon to the bowl with the dressing.
Sprinkle in the salt and black pepper. Gently toss everything together until the ingredients are evenly coated with the dressing.
Transfer the salad to a serving dish and sprinkle the top with chopped parsley for garnish.
Cover and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled and enjoy!
Nutrition Facts
Calories |
3651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.3 g | 299% | |
| Saturated Fat | 62.0 g | 310% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 7720 mg | 336% | |
| Total Carbohydrate | 292.9 g | 107% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 39.5 g | ||
| Protein | 115.5 g | 231% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 950 mg | 73% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 4118 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
