Ingredients with Measurements:
- 1 pound of pasta (rotini or fusilli)
- 1 cup of cherry tomatoes, halved
- 1 cup of cucumber, diced
- 1/2 cup of red onion, chopped
- 1/2 cup of black olives, sliced
- 1/2 cup of cheddar cheese, shredded
- 1/4 cup of fresh parsley, chopped
- 1/4 cup of ranch dressing
- 1/4 cup of sour cream
- 1 tablespoon of apple cider vinegar
- 1 teaspoon of garlic powder
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Colander for draining pasta
- Large mixing bowl
- Whisk
- Measuring cups and spoons
Step-by-step instructions:
1. Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process.
2. In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, black olives, cheddar cheese, and parsley.
3. In a separate bowl, whisk together the ranch dressing, sour cream, apple cider vinegar, garlic powder, salt, and pepper until well combined.
4. Pour the dressing over the pasta salad and toss until all the ingredients are coated.
5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
- Total time: 1 hour 30 minutes
Temperature:
- Serve chilled
Serving size:
- This recipe serves 6-8 people
Nutritional information:
- Calories: 320
- Fat: 12g
- Carbohydrates: 43g
- Protein: 10g
- Fiber: 3g
- Sugar: 4g
Substitutions for ingredients:
- You can use any type of pasta you prefer, such as penne or bowtie.
- You can substitute the cherry tomatoes with grape tomatoes or diced roma tomatoes.
- You can use any type of cheese you prefer, such as mozzarella or pepper jack.
Variations:
- You can add cooked chicken or shrimp to make this a heartier meal.
- You can add chopped bacon for extra flavor.
- You can add diced avocado for a creamy texture.
Tips and tricks:
- Make sure to rinse the pasta with cold water to prevent it from sticking together.
- You can make the dressing ahead of time and store it in the refrigerator for up to 3 days.
- You can add more or less dressing depending on your preference.
Storage instructions:
- Store the pasta salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This pasta salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the pasta salad in a large bowl or on a platter.
- Garnish with extra parsley or chopped green onions.
Garnishes:
- Chopped parsley or green onions
Pairings:
- This pasta salad pairs well with grilled chicken or burgers.
Suggested side dishes:
- Garlic bread or a side salad
Troubleshooting advice:
- If the pasta salad seems dry, add more dressing and toss to coat.
Food safety advice:
- Make sure to refrigerate the pasta salad within 2 hours of making it to prevent bacteria growth.
Food history:
- Ranch dressing was invented in the 1950s by Steve Henson, a plumber from Alaska.
Flavor profiles:
- Creamy, tangy, and savory
Serving suggestions:
- Serve as a side dish or a light lunch.
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