Ranch Vegetable Vermicelli Pasta Salad Recipe

This simple pasta salad is great for any spring or summer BBQ, potluck, meal or picnic! The ranch adds delicious flavor, plus there's no mayo which makes it versatile and easy to customize!

Ranch Vegetable Vermicelli Pasta Salad

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The last few months I've been sorting through tons of recipes I've cut from magazines or written down over the years.

This has been a huge project and I'm still not finished! Can we recipe hoarder??

Today's recipe is one of those recipes I came across when organizing. It's a hand written recipe card and I remember either my Mom or older sister making this salad when I was younger.

I absolutely loved it. So, I had to make it and see if it's as good as I remembered.

It did turn out as good or even better than I remembered!! This salad makes a huge batch and would be great for a potluck or BBQ!

I also love that there's no mayo. So many of my regular, go-to salads have mayo and it's a nice, fresh switch from those.

My daughter loves eating this salad, which is a miracle because she's SO picky, and it's still a family favorite with my sisters and everyone else!

Give it a try for your next meal, family gathering or picnic!

What is in Ranch Vegetable Vermicelli Pasta Salad?

• Bell pepper: The bell pepper comes in different colors including red, yellow, orange, green, white, and purple. Red peppers have the most nutrition, because they've been on the vine longest. Green peppers are harvested earlier, before they have a chance to turn yellow, orange, and then red. Red bell peppers have almost 11 times more beta-carotene and 1.5 times more vitamin C than green.

• Fresh tomatoes: They are technically a fruit since they have seeds, but are prepared or served as a vegetable in savory dishes. They contain lycopene, which has great health benefits, vitamin c, potassium and folate. They are served fresh or cooked and can be roasted, canned, dehydrated or frozen for use later.

• Extra virgin olive oil: This is a liquid fat obtained from pressing whole mediterranean olives. It's used for cooking, bread dips and making salad dressings. It has a lower smoke point than other oils, so you'll want to use it when cooking at a lower temperature.

Other pasta salad recipes without mayo you may like:

• Chicken Pasta Salad with Basil Vinaigrette
• Cucumber and Tomato Bowtie Pasta Salad
• Watercress, Apple and Zucchini Orzo Salad
• Easy Italian Pasta Salad
• Tomato Basil Cucumber Orzo Salad
• Taco Pasta Salad

This recipe is ready in these steps:

• Cook pasta according to package directions
• Rinse, drain
• In a bowl, combine cold pasta, tomatoes, onions, bell pepper and cheese
• Whisk ranch dressing mix, oil, garlic salt and black pepper
• Pour dressing mixture over pasta and veggies
• Serve immediately or refrigerate until serving

Full recipe below

You can add or substitute with the following ingredients:

• diced red onion
• fresh chopped basil
• chopped fresh kale
• diced cucumber
• fresh chopped parsley
• cooked and crumbled bacon
• any cooked pasta
• fresh mozzarella cheese, diced
• chopped fresh baby spinach
• parmesan cheese

Looking for more fresh tomato recipes?

• Tomato Garlic Vinaigrette
• Tomato Basil Pan Seared Cod
• Veggie Portobello Mushroom Pizza
• Crescent Roll Tomato Basil Squares
• Tomato Basil Egg Salad Sandwich
• Balsamic Roasted Tomatoes

Recipes around this time in blog history....


One year ago

• Sautéed Shrimp with Zucchini and Tomatoes

I hope you enjoy this recipe as much as we did!


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Ranch Vermicelli Pasta Salad

Yield: 8 servings

Author: Hot Eats and Cool Reads

Ingredients:

• 1- 16 ounce package vermicelli or angel hair pasta
• 1 1/2  cups tomatoes, diced
• 1/3 cup green onions, sliced
• 1/2 cup green, yellow or red bell pepper, diced
• 3/4 cup shredded cheddar cheese
• 1 package ranch dressing mix or two tablespoons
• 1/4 cup olive oil
• 1- 1 1/2 teaspoons garlic salt
• 1/2 teaspoon black pepper

Instructions:

1. Cook pasta according to package directions. Do not overcook. Rinse with cold water, drain.
2. In a large bowl, combine cold pasta, tomatoes, onions, bell pepper and cheese.
3. Whisk ranch dressing mix, oil, garlic salt and black pepper in a small bowl.
4. Pour dressing mixture over pasta and veggies. Toss to coat. 
5. Serve immediately or refrigerate until serving.

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