Creamy Ranch Pasta Salad Recipe | Yummly
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Creamy Ranch Pasta Salad

FAMILY FRESH MEALS(5)
Ashh Clarke: "Absolute best pasta salad! I replaced the cubed h…" Read More
10Ingredients
18Minutes
370Calories
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Creamy Ranch Pasta Salad

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Ingredients

US|METRIC
11 SERVINGS
  • 1 lb. pasta (elbow macaroni)
  • 1 cup shredded carrots (or medium diced)
  • 1/2 cup celery (finely chopped)
  • 1/4 red onion (diced)
  • 2/3 cup frozen peas
  • 1 cup ham (cubed)
  • 1 cup cheddar cheese (cubed)
  • 1 packet ranch seasoning mix
  • 1 1/2 cups mayonnaise
  • 1/2 cup milk
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    NutritionView More

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    370Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories370Calories from Fat150
    % DAILY VALUE
    Total Fat17g26%
    Saturated Fat4.5g23%
    Trans Fat
    Cholesterol30mg10%
    Sodium590mg25%
    Potassium250mg7%
    Protein13g25%
    Calories from Fat150
    % DAILY VALUE
    Total Carbohydrate43g14%
    Dietary Fiber2g8%
    Sugars5g10%
    Vitamin A40%
    Vitamin C6%
    Calcium10%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(5)

    Reviewer Profile Image
    Ashh Clarke a year ago
    Absolute best pasta salad! I replaced the cubed ham with bacon. My whole family loved it.
    Reviewer Profile Image
    Jen Strom 2 years ago
    Really tasty. Good for parties or meal prep.
    Reviewer Profile Image
    Amanda F. 3 years ago
    really good. my family liked it
    Reviewer Profile Image
    Wy Blue 4 years ago
    Really good. I doubled the celery, peas, cheese (just used shedded cheddar), and onions and added crab meat and sprimp. I didn't use carrots or ham. The pasta soaked up most of the ranch in the fridge so I added more mayo, about half a cup and more ranch until it was creamy enough for my taste. This is definetly a recipe that you can make your own. Delicious!
    Reviewer Profile Image
    Terrie Ramirez T. 6 years ago
    I made this salad for a family BBQ and it was a huge hit. The best advice is to make it the night before and refrigerate. It tastes good the same day but it is creamier the next day. This will definitely be my go-to traditional elbow macaroni salad from now on. I used black forest ham and mild cheddar cheese which along with the ranch dressing give it just the right amount of variance without deviating too much from how a traditional macaroni salad should look and taste. The frozen peas are must for color.

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