Description
A simple, foolproof 5-ingredient pasta salad featuring rotini, creamy ranch dressing, sharp cheddar, celery, and red onion. It survives heat, travels well, and tastes better the next day.
Ingredients
Scale
- 1 pound (450g) rotini pasta
- 1 ½ cups (360ml) full-fat ranch dressing
- 1 ½ cups (150g) sharp cheddar cheese, shredded
- 3 stalks celery, diced
- 1 small red onion, finely diced
Instructions
- Bring a large pot of salted water to a boil and cook rotini until al dente (8-10 minutes).
- Drain the pasta in a colander and rinse immediately with cold water to stop cooking. Set aside to drain completely.
- While pasta cooks, dice the celery and red onion into small, uniform pieces. If desired, soak onion in ice water for 10 minutes to mellow flavor, then pat dry.
- Shred the sharp cheddar cheese using a box grater.
- In a large mixing bowl, combine the cooled pasta and ranch dressing. Toss gently until every noodle is coated.
- Add the diced celery, red onion, and shredded cheddar to the bowl. Fold ingredients together gently to distribute evenly.
- Cover the bowl and refrigerate for at least 30 minutes, ideally 2-4 hours, to allow flavors to meld.
- Serve chilled or at room temperature.
Notes
Rinse pasta with cold water to prevent mushiness. Shred your own cheese for better texture. The salad tastes better after chilling overnight. Do not freeze as dairy separates and celery becomes soggy. Store in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 4
- Sodium: 520
- Fat: 16
- Saturated Fat: 6
- Carbohydrates: 45
- Fiber: 2
- Protein: 12
Keywords: pasta salad, ranch dressing, labor day, picnic food, easy recipe, 5-ingredient, make-ahead, summer sides