This broccoli pasta salad is the perfect salad to make a side for BBQ or to take to a picnic or potluck. It’s super easy to make and it’s definitely best as a make ahead dish. The broccoli, pasta, and veggies come together with some ranch dressing. Using different color peppers and blanching the broccoli make the salad vibrant, beautiful, and super tasty.
Gather up your ingredients.
Set a large pot of water to boil. While the water comes to a boil, chop the broccoli into florets and dice the peppers.
Cook the pasta according to package directions. While it’s cooking, mix the package of ranch dressing. Add the broccoli florets to the pasta 1 minute before the pasta is done.
The broccoli will blanch while the pasta cooks. Drain pasta and broccoli.
Combine all ingredients in a large bowl and refrigerate for at least 2 hours.
Salad will stay fresh for up to two days in a tightly sealed container.Print
Broccoli Pasta Salad
2 cups bowtie pasta (or similar small shape)
1/2 packet ranch dressing mix
1/2 cup mayonnaise
1/2 cup milk
1 cup broccoli florets
1 cup colorful diced bell peppers – red, yellow, orange
1/2 cup dried cranberries
Heat a large pot of water to boil for the pasta.
While the water heats, chop broccoli into florets and dice peppers.
Cook pasta according to package directions, adding broccoli florets 1 minute before the pasta is finished cooking.
While the pasta cooks, mix half a packet of ranch dressing mix with 1/2 cup milk and 1/2 cup mayonnaise.
Drain pasta and broccoli, rinse, let cool.
Combine ranch dressing, pasta, vegetables, and dried cranberries.
Refrigerate for at least 2 hours and up to 2 days in a tightly sealed container.