Description
A creamy and flavorful Creamy Ranch Pasta Salad made with elbow macaroni, shredded carrots, celery, red onion, frozen peas, ham, and cheddar cheese, all tossed in a homemade ranch dressing. Perfect for potlucks, picnics, or as a make-ahead side dish.
Ingredients
Scale
Pasta Salad Ingredients
- 1 pound elbow macaroni pasta
- 1 cup medium diced or shredded carrots
- ½ cup celery (finely chopped)
- ¼ red onion (diced)
- â…” cup frozen peas
- 1 cup ham (cubed)
- 1 cup cheddar cheese (cubed)
Dressing Ingredients
- 1 packet ranch seasoning mix
- 1½ cup mayonnaise
- ½ cup milk
Instructions
- Cook Pasta: Prepare the elbow macaroni according to the package instructions. While waiting for the pasta to boil, gather and prepare the vegetables, ham, and cheese by dicing or shredding as needed.
- Make Dressing: In a bowl, whisk together the ranch seasoning mix, mayonnaise, and milk until the dressing is smooth and free of lumps.
- Combine Ingredients: Once the pasta is cooked, drain it well and allow it to cool for a couple of minutes. Then, mix in the carrots, celery, red onion, frozen peas, ham, and cheddar cheese thoroughly.
- Add Dressing: Pour the prepared ranch dressing over the combined pasta salad ingredients, stirring gently to ensure the dressing is evenly distributed.
- Chill: Cover the pasta salad and refrigerate for at least 1-2 hours to let the flavors meld and to serve it chilled.
- Serve: Before serving, stir the pasta salad again to mix in any dressing that may have settled at the bottom and enjoy your creamy ranch pasta salad.
Notes
- Make sure the pasta is cooled before mixing to avoid melting the cheese.
- Feel free to substitute ham with turkey or chicken for variation.
- You can add other vegetables like bell peppers or cucumbers for extra crunch.
- For a lighter version, use low-fat mayonnaise and milk.
- This pasta salad can be made a day ahead to develop deeper flavors.
- Store leftovers covered in the refrigerator and consume within 3 days for freshness.
