Ingredients
Dressing Ingredients
- 1 cup Stonyfield Whole Milk Greek yogurt
- 3 tablespoons milk
- 2 teaspoons dried chives
- 2 teaspoons dried dill weed
- 1 ½ teaspoon garlic powder
- 1 teaspoon onion powder
- ¾ teaspoon salt (plus more for salting the pasta water)
- ½ teaspoon black pepper
Salad Ingredients
- 8 ounces short pasta
- 1 pint cherry tomatoes, halved
- 1 small head broccoli, cut into small florets (about 2 cups)
- 1 red bell pepper, diced
- ½ cup shredded carrots
- ½ cup shredded cheddar cheese
- ¼ red onion, finely diced
- 1 (2-ounce) can sliced black olives
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the short pasta and cook according to the package instructions until al dente. Drain the pasta and rinse under cold water to cool completely and stop the cooking process.
- Make the dressing: In a small bowl or jar, whisk together the Greek yogurt, milk, dried chives, dried dill weed, garlic powder, onion powder, salt, and black pepper. Whisk until the dressing is smooth, creamy, and easily pourable. Set this dressing aside.
- Combine salad ingredients: In a large serving bowl, add the cooled pasta along with cherry tomatoes, broccoli florets, diced red bell pepper, shredded carrots, shredded cheddar cheese, finely diced red onion, and sliced black olives.
- Toss and serve: When ready to eat, drizzle the prepared ranch dressing over the salad. Toss all the ingredients well to ensure the dressing coats everything evenly. Serve immediately or refrigerate for about 30 minutes to let the flavors meld before serving.
Notes
- For best flavor, refrigerate the salad for 30 minutes before serving to allow the dressing to soak in.
- You can substitute the cheddar cheese with your favorite cheese or omit it to lighten the salad.
- Add cooked chicken or bacon for added protein and heartiness.
- Make sure to rinse the pasta under cold water to prevent it from becoming mushy and to cool the salad quickly.
- Adjust the salt and pepper in the dressing to taste based on your preferences.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
