Creamy Ranch Pasta Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 982
- Total Fat
- 60
- Saturated Fat
- 15
- Carbohydrates
- 92
- Dietary Fiber
- 5
- Sugar
- 7
- Protein
- 19
- Cholesterol
- 57
- Sodium
- 649
- Total: 35 min
- Active: 20 min
Ingredients
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)
Directions
- 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.
- 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.
- 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.