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Creamy Ranch Pasta Salad with peas on top in a wooden bowl
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5 from 1 vote

Creamy Ranch Pasta Salad

A simple ranch pasta salad that is easy to make
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Side
Cuisine: American
Keyword: ranch pasta salad
Servings: 8
Calories: 270kcal
Author: Loaves and Dishes


  • ½ lb pasta – cooked to al dente per box instructions
  • 1 small carrot – shredded
  • ¼ Cup – frozen baby peas
  • 3 Tbs Onion – minced
  • ¼ Cup parmesan cheese for vegan - do not use this
  • 1 packet Hidden Valley Ranch Salad Dressing mix
  • 1 Cup Mayonnaise we prefer Hellman’s (for Vegan use Veganaise)
  • 1 Cup Milk for Vegan - use almond milk
  • Salt and pepper to taste


  • Cook pasta according to package directions – drain and set aside to cool. Any pasta is fine – shells, macaroni or penne work great. Once cool, grate the carrot and add to the pasta. Add the peas to the pasta as well as the onion and parmesan cheese.
  • In a separate bowl, mix dressing mix and mayo together with a whisk. Whisking vigorously, pour the milk into the mayo little by little, whisking until well combined and creamy. Pour the dressing mix over the pasta and mix well with a large spoon. Salt and pepper to taste. Cool in fridge for an hour before serving. If taking to an outdoor event – keep cool until ready to serve and place any leftovers immediately in the fridge.


Use bottled ranch dressing as a substitute


Calories: 270kcal