Ranch Picnic Pasta Salad
I love the strong flavor of the ranch and red vinegar in this. Yes, this is much like the Italian-style pasta salad you can get at the deli, but oh, so much better. I prefer the lighter angel hair pasta, but you might want to color it up with tricolored or shells or whatever.
I love the strong flavor of the ranch and red vinegar in this. Yes, this is much like the Italian-style pasta salad you can get at the deli, but oh, so much better. I prefer the lighter angel hair pasta, but you might want to color it up with tricolored or shells or whatever.
- 1 package angel hair pasta (break in half) or
- 1 package tri-color spiral pasta
- 4 firm ripe seeded diced tomatoes
- 1 can sliced black olives drained
- 2 medium cucumbers peeled pulp removed and diced
- 1 small onion finely diced
- 1 small green bell pepper seeded and diced
- 1 small yellow bell pepper seeded and diced
- 3 packages hidden valley ranch dressing mix
- 1 package italian salad dressing mix (prepared as directed o
- 0.5 cup olive oil
- 0.333333333333333 cup red wine vinegar
- Carbohydrate 4.15814492570557 g
- Cholesterol 0 mg
- Fat 9.76451771301254 g
- Fiber 0.956339512853476 g
- Protein 0.660514761063792 g
- Saturated Fat 1.35454897098002 g
- Serving Size 1 1 Serving (96g)
- Sodium 113.114566369275 mg
- Sugar 3.20180541285209 g
- Trans Fat 0.330527132709809 g
- Calories 103 calories
Step-by-step
- Cook pasta according to package directions.
- Prepare Italian dressing mix according to directions (but using about 1/2 the oil called for).
- Mix Ranch dressing with vinegar and oil.
- Drain pasta well and rinse with cold water, drain well again.
- Place all ingredients into large bowl and toss well. best to let sit overnight in refridgerator to let tastes marinate well
- Toss before serving.
Starch retention dictates success when preparing chilled pasta salads; rinsing cooked strands in cold water immediately stops internal carryover cooking and removes surface starches that otherwise clump noodles together. Selecting angel hair pasta creates a delicate mouthfeel, yet thinner strands absorb moisture rapidly during storage. Swapping standard pasta for tri-colored spiral shapes provides broader surface area to capture oil droplets, while thicker extruded shapes hold up structurally across longer refrigeration windows. Combining powdered ranch and Italian dressing packets establishes a dual-acid flavor base where acetic acid from red wine vinegar and buttermilk solids from the ranch powder interact chemically with olive oil fats to emulsify the dressing without separating. Cucumbers require seeding because excess internal water dilutes the seasoning blend and renders the vegetables soggy within hours of mixing. Removing the central pulp maintains a crisp texture throughout the diced pieces. Peeling cucumbers prevents bitterness from lingering in the salad, while salting diced tomatoes ahead of time draws out superfluous moisture that might otherwise pool at the bottom of the mixing bowl. Allowing the completed dish to rest covered in the refrigerator overnight permits starches to fully hydrate and absorb the lipid-soluble flavor compounds from the herb packets. Tossing the mixture thoroughly before serving redistributes settling oil and coats every ingredient evenly. Storing this preparation in an airtight container for up to three days maintains food safety standards while intensifying the seasoning integration. Using exactly half the oil specified on the Italian dressing packet instructions prevents the finished salad from feeling greasy on the palate while preserving the necessary fat content to carry the dry herb flavors.
