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Ranch Pasta Salad

🇺🇸 United States

Servings: 8 Prep: 15 minutes Cook: 10 minutes Total: 25 minutes

Ingredients

  • 1 cup Greek yogurt
  • 3 tablespoons milk
  • 1 tablespoon red wine vinegar
  • 2 teaspoons dried chives
  • 2 teaspoons dried dill weed
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 3/4 teaspoon salt, plus more for pasta water
  • 1/2 teaspoon black pepper
  • 8 ounces short pasta
  • 1 pint cherry tomatoes, halved
  • 2 cups small broccoli florets
  • 1 red bell pepper, diced
  • 1/2 cup shredded carrots
  • 1/2 cup shredded cheddar cheese
  • 1/4 red onion, finely diced
  • 1 (2-ounce) can sliced black olives

Steps

  1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
  2. Drain the pasta and rinse under cold water until completely cool.
  3. In a small bowl, whisk together the Greek yogurt, milk, vinegar, chives, dill, garlic powder, onion powder, salt, and pepper until creamy and pourable.
  4. In a large serving bowl, combine the cooled pasta, tomatoes, broccoli, bell pepper, carrots, cheese, red onion, and olives.
  5. Drizzle the dressing over the salad and toss until well combined.
  6. Serve immediately, or refrigerate for 30 minutes before serving.

Source: feelgoodfoodie.net