DifficultyBeginner

This broccoli ranch pasta salad is the perfect side dish for summer meals and BBQs, and goes great with everything! Easy to make, and this recipe can be prepared in advance.

Yields10 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins
 12 oz uncooked pasta , such as bow tie
 1 large head broccoli
 2 large bell peppers (I used red and orange)
 2 scallions
 ⅓ cup shredded cheddar cheese
 ⅓ cup shredded Parmesan cheese (use freshly grated or deli Parmesan cheese)
 ⅔ cup Ranch dressing (or to taste)
 Salt & pepper , to taste
1

Cook pasta al-dente according to the package directions. Drain and rinse in cool water until no longer hot.

2

While pasta is cooking, prepare the rest of the ingredients: clean the bell peppers, remove the seeds, and pith, and chop them into small ⅓ inch pieces. Dice the scallions. Chop the broccoli into small pieces.

3

Optional: If you don't love raw broccoli or prefer the softer texture of slightly cooked broccoli, cook the broccoli florets in the microwave on medium for 2-3 minutes to steam them. Allow to cool or rinse under cold water.

4

In a large bowl, combine the chopped peppers, broccoli, scallions, shredded cheeses, and cooked pasta, as well as any other add-ins you like. Add the Ranch dressing and mix well. Season with salt and pepper, if desired (I find that I don't need salt when using Ranch dressing), or add additional dressing if needed.

5

Serve immediately or chill in the fridge for up to 24 hours before serving.

Other tasty add-ins:

  • Finely minced onion (2-3 tablespoons)
  • Diced fresh parsley (¼ cup)
  • Cooked bacon (4-6 slices, or more! More bacon never hurts)
  • Sliced almonds or sunflower seeds (for crunch - toast them first for the most flavor!)
  • Dried cranberries
  • Thawed cooked peas and/or corn
  • Grated carrot
  • Sliced salami, ham, or pepperoni
  • Crumbled feta cheese
  • Squeeze of fresh lemon juice

 

Ingredients

 12 oz uncooked pasta , such as bow tie
 1 large head broccoli
 2 large bell peppers (I used red and orange)
 2 scallions
 ⅓ cup shredded cheddar cheese
 ⅓ cup shredded Parmesan cheese (use freshly grated or deli Parmesan cheese)
 ⅔ cup Ranch dressing (or to taste)
 Salt & pepper , to taste

Directions

1

Cook pasta al-dente according to the package directions. Drain and rinse in cool water until no longer hot.

2

While pasta is cooking, prepare the rest of the ingredients: clean the bell peppers, remove the seeds, and pith, and chop them into small ⅓ inch pieces. Dice the scallions. Chop the broccoli into small pieces.

3

Optional: If you don't love raw broccoli or prefer the softer texture of slightly cooked broccoli, cook the broccoli florets in the microwave on medium for 2-3 minutes to steam them. Allow to cool or rinse under cold water.

4

In a large bowl, combine the chopped peppers, broccoli, scallions, shredded cheeses, and cooked pasta, as well as any other add-ins you like. Add the Ranch dressing and mix well. Season with salt and pepper, if desired (I find that I don't need salt when using Ranch dressing), or add additional dressing if needed.

5

Serve immediately or chill in the fridge for up to 24 hours before serving.

Broccoli Ranch Pasta Salad