Go Back
–+ servings

Buttermilk Dill Ranch Pasta Salad

Course: Salad, Side Dish
Cuisine: North American
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 8 servings
Calories: 521kcal
Author: Lord Byron's Kitchen
Buttermilk Dill Ranch Pasta Salad has a creamy homemade dressing, perfectly cooked pasta, loads of freshly chopped veggies, and enough flavour to knock your socks off!
Print Recipe

Ingredients

  • 450 grams pasta, cooked, drained, and cooled
  • 3 cups green cabbage, shredded
  • 1 cup red cabbage, shredded
  • 1 small red bell pepper, diced
  • 1 small yellow bell pepper, diced
  • 1 cup corn, cooked and cooled
  • 1 small carrot, julienned
  • 2 large jalapenos, diced, seeds discarded
  • 1/4 cup green onions, sliced
  • 1/2 cup dill, chopped
  • 1/4 cup parsley, chopped
  • 6 large eggs, hard boiled, peeled and chopped
  • 1 1/2 cups buttermilk ranch dressing
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons bon appetit seasoning
  • 1 teaspoon dried dill

Instructions

  • In a large mixing bowl, whisk together the buttermilk ranch dressing with the salt, ground black pepper, bon appetite seasoning, and dried dill.
  • Add in all of the prepared veggies, pasta, and egg. Toss well to combine and coat.
  • Cover and refrigerate for at least one hour.
  • Serve chilled.

Notes

If you cannot find bon appetit seasoning, use 1 teaspoon of celery salt and 1 teaspoon of onion powder.

Nutrition

Calories: 521kcal | Carbohydrates: 54g | Protein: 14g | Fat: 28g | Saturated Fat: 5g | Cholesterol: 154mg | Sodium: 1365mg | Potassium: 427mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2233IU | Vitamin C: 57mg | Calcium: 78mg | Iron: 2mg