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4.25 from 4 ratings

Creamy Ranch Pasta Salad

This creamy ranch pasta salad is tossed with my delicious homemade ranch dressing. It’s cool, creamy, and full of herby goodness.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dish
Cuisine: American
Servings: 12 people
Calories: 196
Author: Natalie


Pasta Salad

  • 1 pound elbow macaroni pasta
  • 2 medium diced carrots peeled and finely chopped, about 3/4 cup
  • 2 celery stalks finely chopped, about 3/4 cup
  • 1/4 red onion finely chopped, about 1/4 cup
  • 1 cup frozen peas

Ranch dressing

  • 2 packets Hidden Valley Ranch Seasoning Mix or 4 tablespoons homemade ranch mix
  • 1-1/2 cups plain greek yogurt
  • 1 cup milk


  • In a large mixing bowl, make the ranch dressing by combining the ranch seasoning mix, greek yogurt and milk. Whisk to combine. Place the mixing bowl in the fridge while you make the rest of the pasta salad.
  • Cook the elbow macaroni in salted boiling water according to package instructions. Drain and add to the large mixing bowl with the ranch dressing while the pasta is still warm. Add in the carrots, celery, onion and frozen peas. Toss to combine. It will look a little too saucy at first, but the warm noodles will absorb some of the dressing. Refrigerate for at least 2 hours until it is cooled. After it has cooled, toss it a few more times to evenly distribute the dressing. If needed, add in a little more greek yogurt and milk if the noodles absorbed too much of the dressing.
  • Serve cold or at room temperature. Will keep refrigerated in an airtight container for 1 week.


Calories: 196 | Total Carbs: 34.4g | Protein: 8.7g | Fat: 2.4g | Fiber: 2.5g | Net Carbs: 32g