Roasted Red Pepper Ranch Pasta Salad

This Roasted Red Pepper Ranch Pasta Salad is a comforting dish that beautifully marries creamy textures with a hint of zest and a little crunch. If you crave a satisfying yet simple meal, you’ve come to the right place! The roasted red pepper serves as the star, infusing the dish with a lovely sweetness that pairs perfectly with the tangy ranch dressing.

Why You’ll 🫶🏻 this Pasta Salad

The versatility is a major draw. Whether you’re preparing a meal for yourself or entertaining guests, this dish caters to all tastes. It shines as a standalone meal or a side, and you can easily customize it by adding chicken or extra vegetables for a vegetarian twist. Additionally, it’s a fantastic option for busy weeknights, allowing you to create a delicious dinner in under 30 minutes. Roasted red peppers not only enhance the flavor but also add a wealth of nutrients and antioxidants, making this dish a delightful, healthier meal option. If you’re excited to delight your taste buds and wow your friends, it’s time to gather your ingredients. Happy cooking! ~Nicole

A while back, I shared my recipe for Ranch Dressing with you. By adding a few more ingredients, the dressing takes on a whole new look and taste. Along with the dressing, I purée some roasted red pepper, which lends a sweet, smoky flavor. I stir in some poppy seeds for a nutty crunch, then toss them with pasta that has been drained, rinsed, and cooled. It is a tasty bowl indeed.

It is important that the pasta is cooled completely. Adding the dressing to hot pasta will cause the pasta to absorb it, leaving you with a dry salad. It is delicious as a side to grilled meats or as part of a lunchtime sandwich. You can add diced chicken or turkey and chopped fresh vegetables, such as tomatoes and red onion, for a heartier main-course meal. As I always say, “make it for you, make it your own.”

Roasted Red Pepper-Ranch Pasta Salad

By Nicole Prep: 15 minsCook: 12 minsTotal: 27 mins Servings: 4 A picnic perfect pasta salad that is full of flavor!

Equipment

• 14-cup food processor

Ingredients 

For the Pasta Salad

• 8 ounces dried pasta, like Campanelle or Gemelli
• 1 full recipe Ranch Dressing, recipe follows
• ¼ cup roasted red bell pepper, chopped
• 1 tablespoon poppy seeds
• kosher salt to taste

For the Ranch Dressing

• ⅓ cup mayonnaise, I use Hellmann’s
• ¼ cup buttermilk
• ¼ cup sour cream, full fat or light
• 2 tablespoons chopped green onions, 1-2 onions depending on the size
• 2 tablespoons chopped flat-leaf parsley
• 1 small garlic clove, smashed and peeled
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Instructions 

For the Ranch Dressing

1. In the bowl of a food processor, add the green onions, garlic, and parsley. Process until finely chopped. Scrape down the sides of the bowl and process again. Add the remaining ingredients and pulse just until combined. Dressing will keep in an airtight container for up to 5 days.

For the Pasta Salad

1. In a large pot of salted boiling water, cook the pasta according to the manufacturer's directions. Drain the pasta, rinse with cold water, and drain again. Transfer the pasta to a large bowl. Set aside.
2. In the bowl of a food processor, process the Ranch Dressing with the roasted pepper until smooth and combined. Transfer the mixture to a small bowl and stir in the poppy seeds. Pour the dressing over the pasta and toss to combine. Season with salt to taste. Enjoy!

Nutrition

Calories: 393kcal, Carbohydrates: 46g, Protein: 9g, Fat: 19g, Saturated Fat: 4g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 4g, Trans Fat: 0.04g, Cholesterol: 18mg, Sodium: 424mg, Potassium: 226mg, Fiber: 3g, Sugar: 3g, Vitamin A: 372IU, Vitamin C: 8mg, Calcium: 89mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.