Roasted Red Pepper-Ranch Pasta Salad
A picnic perfect pasta salad that is full of flavor!
Servings: 4
Equipment
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
- 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
- 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.
- 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
