Ranch Pasta Salad

By Barefeet In The Kitchen

Ingredients

8 ounces mini penne (or the bite-size pasta of your choice)
½ small red onion (very finely minced, about ½ cup)
1 English cucumber (peeled, halved, seeded, and cut into ¼-inch pieces, about 1½ cups)
1 broccoli crown (trimmed into ½-inch florets, about 2 cups)
1 red bell pepper (chopped into ½-inch pieces, about 1 cup)
¼ cup red onion (finely chopped)
¼ cup fresh Italian parsley (chopped very small)
½ cup mayonnaise
2 tablespoons milk
¾ teaspoon dried dill
½ teaspoon dried parsley
½ teaspoon dried chives
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon white vinegar (or fresh lemon juice)

Prep Time10mins
Cook Time10mins
Servings6

Instructions

Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. When the pasta is tender, rinse well with cold water until the pasta is cold.

In a large mixing bowl, whisk together the mayonnaise, milk, dill, parsley, chives, garlic powder, onion powder, salt, and pepper. Add the vinegar, taste, and adjust seasonings as desired.

Add the cold cooked pasta, onion, cucumber, broccoli, and bell pepper to the mixing bowl with the dressing. Stir gently to coat all the ingredients. Taste and adjust seasonings as desired. Sprinkle with fresh parsley and stir to mix throughout.

Cover and refrigerate until ready to serve. Stir again just before serving.