Ranch Pasta Salad

BM #106: Week 1, Day 3
Theme : Packed Lunchboxes

It’s almost funny that I am posting this recipe. This is a proper summer pasta salad and it’s a cold, cold day here in Jersey today. The weather was good yesterday and so I thought a salad with fall colors would be great. I wasn’t expecting the temperature to drop so much today.

Anyway, it doesn’t matter. Even though it’s cold outside, these salads still taste good. When you are having it for lunch, it’s at room temperature and not very cold. My son likes it that way. There is always fruit in his lunchbox, it’s almost always apples and grapes as it stays without getting crushed. Sometimes I add berries in too, but I don’t overcrowd it.

Read on for the recipe.

Serves: 2

Ingredients :

  • 2.5 cups cooked pasta
  • 2 cups diced vegetablesI used cherry tomatoes, orange pepper, zucchini, corn, sliced olives
  • 2 tablespoonsmayonnaise
  • 2 tablespoons ranch dressing
  • 1/2 teaspoon Dried red chili flakes, optional
  • Salt and pepper to taste


  1. In a small bowl, mix mayo and ranch dressing with salt, red chili flakes and pepper. I use a lot of pepper in pasta salads.
  2. In a mixing bowl, add all the chopped vegetables and the cold pasta.
  3. Mix the dressing, taste test and adjust seasonings if needed. Serve cold.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this Week


4 thoughts on “Ranch Pasta Salad

  1. You picked colorful and contrasting vegetables for the pasta and the bowl pasta is colorful Rajani. At room temperature, even a summer salad would taste awesome on a cold winter afternoon!


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