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Recipe courtesy of Heath Goldman for Food Network Kitchen

Creamy Ranch Pasta Salad

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Maybe you bought some celery for snacking, or maybe you're cooking with it. Either way, don't toss those tender celery leaves. Instead, reserve them and make this creamy pasta salad. Ranch dressing, carrots and celery are natural dance partners—and that's why we combined them in a singularly tasty salad. It starts with a simple homemade dressing, which beats store-bought every day.
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  • Level: Easy
  • Total: 35 min
  • Active: 20 min
  • Yield: 4 servings
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Ingredients

Directions

  1. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain the pasta, then rinse it under cold water to cool completely; drain it well again.
  2. Meanwhile, reserve 2 tablespoons of the carrot for garnish. Put the remaining carrot in a large bowl and whisk in the mayonnaise, sour cream, chives, celery leaves, lemon juice, Worcestershire, onion powder, garlic, 1 teaspoon salt and 1/2 teaspoon pepper until combined. The dressing can be refrigerated, covered, up to 1 day. 
  3. Add the pasta to the bowl with the dressing and toss to combine. To serve, top it with the Parmesan, reserved carrots and additional chives and season with pepper.

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