Creamy Ranch Pasta Salad

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. By Heath Goldman for Food Network Kitchen
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  • Level: Easy
  • Total: 35 min
  • Active: 20 min
  • Yield: 4 servings
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Kosher salt and freshly ground black pepper

16 ounces fusilli pasta

3/4 cup finely chopped carrot (from about 1 large carrot)

1 cup mayonnaise

1 cup sour cream

3 tablespoons finely chopped fresh chives, plus more for serving

3 tablespoons finely chopped celery leaves

2 tablespoons fresh lemon juice

4 teaspoons Worcestershire sauce

1 teaspoon onion powder

1 clove garlic, grated

1/2 cup finely grated Parmesan (about 1 ounce)


  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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