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Nutrition Facts
Serving Size 1 (152g) Recipe makes 10 servings The following items or measurements are not included below: 4 diced tomatoes hidden valley ranch dressing mix Italian salad dressing mix red wine vinegar
Calories 289
Calories from Fat 110		(38%)
Amount Per Serving		%DV
	Total Fat 12.3g	18%
	Saturated Fat 1.7g	8%
	Monounsaturated Fat 8.5g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 60mg		2%
Potassium 217mg		6%
Total Carbohydrate 38.6g		12%
	Dietary Fiber 2.3g	9%
	Sugars 2.3g
Protein 6.7g		13%
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Ranch Picnic Pasta Salad

Recipe #55840 | 20 min | 10 min prep | add private note

⁽³⁷⁾ RATE IT NOW Print Recipe

By: Shawn C
Mar 7, 2003

This recipe makes A LOT so save it for a large gathering, pot luck or cook out. It is light and refreshing and goes well with everything from burgers, steaks to grilled chicken or just eaten alone. I personally like using the lighter angel hair instead of thicker pastas. Enjoy!

SERVES 10 -16 (change servings and units)

Ingredients

1 (16 ounce) package angel hair pasta (break in half) or
1 (12-16 ounce) package tri-color spiral pasta
4 firm ripe seeded diced tomatoes
1 (2 1/4 ounce) can sliced black olives, drained
2 medium cucumbers, peeled pulp removed and diced
1 small onion, finely diced
1 small green bell pepper, seeded and diced
1 small yellow bell pepper, seeded and diced
3 (1 ounce) packages hidden valley ranch dressing mix
1 (2/3 ounce) package Italian salad dressing mix (prepared as directed on package only using half the oil called for)
1/2 cup olive oil
1/3 cup red wine vinegar

Directions

1
Cook pasta according to package directions.
2
Prepare Italian dressing mix according to directions (but using about 1/2 the oil called for).
3
Mix Ranch dressing with vinegar and oil.
4
Drain pasta well and rinse with cold water, drain well again.
5
Place all ingredients into large bowl and toss well.
6
Refrigerate 12 hours.
7
Toss before serving.
8
**Can use 1/2 of a green, yellow, and orange bell pepper to add more color.
9
You can add other raw hard vegetables such as julienne carrots, blanched asparagus, sliced radish, anything you like.

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Featured Reviews for This Recipe

From: Rollin in the Dough!

On Oct 4, 2009

Just as I thought, wonderful! I used angel hair pasta with great results. I made this for a family reuinion and everyone loved it. Thanks

0 people found this review helpful

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From: ransomhouse

On Aug 1, 2009

Super YUMMY! We really enjoyed this salad. I did a bit of a variation. I used green peppers, green onions, roma tomatoes, cucumbers, pepperoni, & cubed cheddar cheese. The dressing is a nice change from just plain italian dressing. Thanks for posting!

0 people found this review helpful

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From: TheDancingCook

On Aug 4, 2007

Tasty and colorful! I used the angel hair pasta, halved a pint of cherry tomatoes, omitted the green pepper because my yellow pepper was very large, used red onion and added 1/2 lb crumbled feta and sprinkled on about 3 Tbsp of McCormick Salad Supreme... added everything else the same as the recipe called for. I had a little bit of dressing left over that I didn't have to use; I felt the salad would've been too saturated in dressing if I used the entire amount called for in the recipe. I marinated the salad in about a little over half of the dressing overnight then added a small amount prior to serving. I will definitely make this again; I made this for a family picnic and it was enjoyed. I would like to try it with corkscrew/rotini pasta next time. Thanks for posting!

6 people found this review helpful

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From: Heather W.

On Jul 25, 2005

This is the best pasta salad. I used rotini pasta and this recipe has been requested multiple times and everyone wants me to make it and bring it to parties. I'm almost sick of making it! Thanks!

6 people found this review helpful

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