Pesto Ranch Pasta Salad is a refreshing summer lunch for two, or take it on a picnic as a cool side dish for the whole family!
Fill in the blank. Right now it’s _______
B) time for a picnic
C) Cooking for Twosday
D) time to GET IN MY BELLY!
E) all of the above
I’ll give you a hint. IT’S ALL OF THE ABOVE!
Okay, sorry for all the caps. But seriously, summer!!!!
This summer has been so jam-packed. Greyson and I have both been working on our own projects (hem hem, like the new site design around this new recipe – yay!), and I also went out to LA to visit my family for a whole week. So many good Armenian eats.
I even had the time to make my Spiced Apple Sundaes for everyone while I was there. My dad ate his whole bowl in about a minute. Plus, my mom told me that they both love apple pie filling because it reminds them of when they first started dating. They used to frequent a diner just for its apple pie a la mode and eat it together. Is that the cutest thing ever?!?!
*wipes away tears of cuteness overload*
What was I saying? Oh yeah, summer! Picnics! There’s this adorable park that’s just a few blocks away, and ever since we bought our house last year, I’ve been wanting to walk over there and have a picnic on the grass. But I’ve been wondering what I could take. Sandwiches just seem so generic for picnic food. So I started working on a pasta salad recipe, and here it is! This Pesto Ranch Pasta Salad is not only colorful and full of veggies, but it’s creamy, cool, and fresh.
So now we HAVE to go on a picnic and take this pasta salad with us. I’m making no more excuses! We need food memories that’ll make our future kids wipe away their own tears of cuteness overload!
Pesto Ranch Pasta Salad
- 1½ cup regular or gluten free rotini noodles, uncooked
- kosher salt
- 2 tbsp pesto sauce
- ½ cup ranch dressing
- ¼ cup thinly sliced English cucumber
- ⅓ cup cubed tomatoes (from 1 roma tomato)
- ⅓ cup pitted black olives
- freshly chopped basil
- Cook noodles according to package directions, adding a pinch of salt when adding noodles to pot. Drain in a colander and rinse in cold water until completely cooled.
- In the meantime, combine pesto and ranch in a small bowl.
- In a medium bowl, combine noodles, pesto-ranch dressing, cucumbers, tomatoes, and olives. Top with basil and serve.
To make ahead, combine all ingredients and refrigerate up to 1 hour. To make further ahead, prepare noodles, dressing, and veggies. Keep refrigerated in three separate storage containers, then combine before serving and top with basil.
Take some Chocolate Fudge Tartlets on your picnic, too!
Use more basil with Lemon Basil Shrimp Pasta.
Use more tomatoes with Homemade Guacamole.
Need another salad? Try my Mango Avocado Salad.