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.
Cook pasta al-dente according to the package directions. Drain and rinse in cool water until no longer hot.
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.
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.
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.
Serve immediately or chill in the fridge for up to 24 hours before serving.
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.