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Vegetarian Ranch Pasta Salad With Veggies - Creamy, Crisp, and Crowd-Friendly

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 12 ounces short pasta (rotini, bowtie, or shells)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced (English or Persian works best)
  • 1 cup bell pepper, diced (any color)
  • 3/4 cup corn kernels (fresh, canned, or thawed frozen)
  • 1/2 cup shredded carrot
  • 1/3 cup red onion, finely chopped
  • 1/2 cup black olives, sliced (optional)
  • 1/2 cup sharp cheddar, small cubes or shredded (optional)
  • 1/4 cup fresh parsley or dill, chopped
  • 3/4 cup plain Greek yogurt (or sour cream)
  • 1/2 cup mayonnaise
  • 2–3 tablespoons milk, to thin
  • 1–2 tablespoons lemon juice or apple cider vinegar
  • 1 teaspoon Dijon mustard (optional, for depth)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried dill
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried chives (or 1 tablespoon fresh, minced)
  • 1/2 teaspoon salt, plus more to taste
  • Freshly ground black pepper, to taste

Method
 

  1. Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse under cold water to cool and stop the cooking.
  2. Dry the pasta: Shake off excess water and spread the pasta on a tray or large bowl so it doesn’t steam. A drier pasta surface helps the dressing cling better.
  3. Make the dressing: In a bowl, whisk together Greek yogurt, mayonnaise, 2 tablespoons milk, lemon juice, Dijon, garlic powder, onion powder, dill, parsley, chives, salt, and pepper. Adjust thickness with more milk, a splash at a time. You want it creamy but pourable.
  4. Prep the veggies: While the pasta cools, chop tomatoes, cucumber, bell pepper, red onion, and herbs. Drain corn and olives if using.
  5. Toss it all together: In a large bowl, combine pasta, veggies, olives, and cheese (if using). Pour over about two-thirds of the dressing and toss gently to coat.
  6. Taste and adjust: Add more dressing, salt, or pepper as needed. A squeeze of lemon brightens the flavors if it tastes flat.
  7. Chill: Cover and refrigerate for at least 30 minutes so the flavors meld. Reserve any extra dressing to freshen it up before serving.
  8. Serve: Toss again just before serving. If it looks a bit dry after chilling, add a spoonful of the reserved dressing or a splash of milk.