Creamy Ranch Pasta Salad

I needed a new pasta salad that would be perfect for the spring.  This was the winner, and please don’t allow the pasta to scare you I used egg and chick shaped ones for our Easter potluck this year.  This is a rich and definitely creamy recipe that is sure to please any ranch lovers taste buds.


1 lb. Box Pasta of Choice

1 1/4 C Frozen Peas, defrosted

2 C Julienned Carrots

1 medium Cucumber, peeled, diced

3.2 oz. Packet Hidden Valley Ranch Seasoning

4 C Plain Greek Yogurt (higher the fat, the better)

1 quart Whole Fat Buttermilk

2 T Fresh Chives

Salt and Pepper to taste


-Cook pasta per package directions, drain and run under cold water.

-In large bowl, combine ranch seasoning, yogurt, buttermilk, chives and salt and pepper.  Using a hand mixer, combine until all ingredients are incorporated and creamy.

-Pour cooked pasta, peas and carrots in to dressing.  Stir well to incorporate and coat.  Place in fridge for at least 4 hours (I suggest overnight).  Stir before serving. Enjoy!


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