I stole this recipe for Ranch Pasta Salad from sixsistersstuff.com. This pasta salad recipe is a perfect side for any summer BBQ. First Italian dressing mix, white vinegar, water and vegetable oil are whisked together in a bowl. Then in another bowl whisk together dry ranch dressing mix, olive oil and red wine vinegar. Next the two dressing mixtures are tossed with cooked pasta, black olives, tomatoes, cucumbers and onions. The pasta is refrigerated for several hours and mixed before serving.

In a small mixing bowl, whisk together 1 oz dry Italian dressing mix, ¼ cup white vinegar, ½ cup water and ¼ cup vegetable oil.

Mix well to combine and set aside.

Then in another small mixing bowl, add together 2 (1 oz) ranch dressing packets with ½ cup olive oil and ⅓ cup red wine vinegar.

Whisk well to combine.

Then in a large mixing bowl add 2 diced cucumbers, diced onions and 1 cup halved cherry tomatoes.

Next add 16 oz cooked angel hair pasta.

Add 2 ¼ oz sliced black olives and chopped artichokes if desired. Pour both of the dressing mixtures on top.

Toss well to coat all the ingredients with the salad dressings.

Refrigerate for at least 4 hours to give time for the flavors to marinate.

If you liked this recipe for Ranch Pasta Salad then you can also try Italian Pasta Salad, Italian Tortellini Pasta Salad, Orzo Vegetable Salad, Caprese Pasta Salad or Spinach Tortellini Salad.

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Ranch Pasta Salad

This pasta salad recipe is a perfect side for any summer BBQ. First Italian dressing mix, white vinegar, water and vegetable oil are whisked together in a bowl. Then in another bowl whisk together dry ranch dressing mix, olive oil and red wine vinegar. Next the two dressing mixtures are tossed with cooked pasta, black olives, tomatoes, cucumbers and onions. The pasta is refrigerated for several hours and mixed before serving.

Course Pasta

Prep Time 10 minutes

Cook Time 20 minutes

Refrigeration Time 4 hours

Servings 10 people

Ingredients

• 16 oz angel hair pasta
• 1 oz dry Italian dressing mix 1 packet
• ¼ cup white vinegar
• ½ cup cold water
• ¼ cup vegetable oil
• 3 (1 oz) packages ranch dressing mix
• ½ cup olive oil
• ⅓ cup red wine vinegar
• 2 ¼ oz black olives sliced
• 2 cucumbers peeled and diced
• 1 red onion diced
• 1 cup cherry tomatoes halved

Instructions

1. Cook pasta according to package directions, rinse in cold water and drain.
2. In a small mixing bowl, whisk together Italian dressing mix, white vinegar, water and vegetable oil.
3. In another small mixing bowl, whisk together ranch dressing packets with olive oil and red wine vinegar.
4. Place cooked pasta and remaining ingredients in a large bowl.
5. Pour both dressing mixtures over top and toss well.
6. Refrigerate for at least 4 hours to give time for the flavors to marinate.

Recipe Notes

Store in the fridge for up to 5 days.