Go Back
Creamy Ranch Pasta Salad
Prep Time
15 mins

deliciously creamy. incredibly easy.

Servings: 16 servings
  • 16 ounces pasta (gluten free if desired)
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 packet (~2 tablespoons) dry ranch seasoning (gluten free if desired)
  • 1 tablespoon pickle juice
  • 1/4 cup chopped pickles
  • 1/2 red bell pepper, diced
  • 1/2 yellow bell pepper, diced
  • 1/2 cup (about half of one vegetable) cucumber, diced
  • 8 ounces provolone or other cheese, cubed
  1. Cook pasta according to package directions. Drain, and toss with a quick drizzle of olive oil to keep the noodles from getting sticky. Set aside.

  2. In a medium bowl, mix together sour cream and Wildly Organic mayonnaise. Stir in pickle juice and ranch seasoning.

  3. Mix pasta, diced bell pepper, diced pickles, diced cucumber, and provolone cheese in a large mixing bowl. Add dressing (reserve about 1/4 cup for leftovers) and toss gently to coat.

  4. Refrigerate until serving. Eat within a few days for best texture and taste.