Recipe By kuusisto
Rating
Published Jun 19th
Prep 15m Cook 10m Additional 3h Ready In 3h 25m
Servings 5 servings Calories 432.9

This pasta salad is easy to make and a delicious meal or side dish for the whole family.

Recipe Ingredients

  • 2 cups colored rotini pasta
  • 1 cup baby carrots, sliced
  • 1 cup fresh broccoli florets
  • ¼ cup chopped red onion
  • 1 cup cauliflower, chopped
  • ¼ cup chopped green bell pepper
  • 10 ounces peppercorn Ranch salad dressing

Cooking Directions

  1. 1 Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. 2 Place cooked pasta in a large bowl and combine with sliced baby carrots, broccoli, red onion, cauliflower, green pepper and peppercorn ranch dressing; mix well. Cover and refrigerate for several hours.

Nutrition Facts

  • Calories 432.9
  • Carbohydrate 23.6 g
  • Cholesterol 19.3 mg
  • Fat 35.4 g
  • Fiber 2.7 g
  • Protein 6.1 g
  • Saturated Fat 5.9 g
  • Sodium 553.9 mg
  • Sugar 5.2 g

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Reviews

  1. What I love about pasta salads is how forgiving they are... you can take the basic concept and use what you have on hand and it'll always work out. I used grape tomatoes carrots black olives sweet peppers and cucumbers with the Peppercorn Ranch. Yum.:)
  2. I usually make pasta salads with an oil and vinegar based dressing so this was new for me. I liked it. It was great at my cookout.
  3. This is a very good recipe. I made one small change due to the fact that I had extra celery on hand that I wanted to use up so I added it in. It was still very tasty. I think this is a very versatile recipe in that you can probably add just about any - Read more ...
  4. This was a really good recipe that seemed to please the whole family. As vegetarians it can be a challenge to find recipes that have a lot of veggies but are still kid friendly. This was a hit! I made a few changes and used the ranch dressing mix that comes in a powder and - Read more ...
  5. We didn't really like this recipe. The Ranch just didn't appeal to us and we are a family of Ranch dressing eaters. I won't make again.
  6. This was a wonderful salad!! I have made it several times. It is good on hot days or when you want it to work as a side dish. Although I only used regular rotini noodles instead of the colored ones I am willing to try both. It is also a tasty way to get kids - Read more ...
  7. I was skeptical...but this was GREAT. I used all leftovers from the fridge -- spaghetti noodles steamed carrots and cauliflower. I omitted the onion (didn't want) and brocolli (didn't have) substituted red bell pepper for green and used lowfat "parmesan peppercorn ranch" dressing. I've been dieting and made this for a quick lunch yesterday. Give - Read more ...
  8. I could not find peppercorn ranch dressing but I found that the Parmesan Ranch I substituted was very tasty and this is a great potluck pleaser!
  9. Good salad! I subbed red (bell) pepper instead of green & added some cubbed ham. I had to take a portion (1 c.) of the salad out and leave it plain for the baby (egg alergy = no ranch for him) but he ate all that I gave him. I did only use 1/2 of - Read more ...
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