Are you ready to give your pasta salad a new twist? Try my Spicy Ranch Pasta Salad, which brings together the best of both worlds: the familiar creaminess of ranch dressing and a piquant kick of chilli sauce.
This salad is packed with colourful ingredients – fresh cherry tomatoes, crisp peppers, crunchy cucumber, protein-rich edamame beans, sweet corn and creamy feta – a lovely combination of flavours that makes a generous, satisfying bowlful.
The pasta salad can be served as soon as it is mixed, or it can rest in the fridge and go on the table later in the day. The leftovers are perfect in a packed lunch the next day – perhaps alongside whatever is left from the barbecue, if anything.
Pasta salad with spicy ranch dressing
Recipe for a creamy pasta salad with vegetables and spicy ranch dressing.Serves 4-6, depending on how it is served.
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Ingredients
Pasta salad
- 250 g pasta, dry weight
- 200 g cherry tomatoes, halved
- 1/2 cucumber, diced
- 1 red pepper, diced
- 150 g edamame beans, defrosted
- 140 g sweetcorn, drained
- 1 red onion, cut into thin strips
- 150 g feta or white salad cheese, cubed
Spicy ranch dressing
- 300 ml crème fraîche
- 100 ml mayonnaise
- 2-3 tsp chilli sauce
- 1/2 tsp mild chilli powder or paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 2 tbsp chives, finely chopped
- 1 tbsp parsley, finely chopped
- 1-2 tbsp lemon juice
- Salt and freshly ground pepper
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Method
- Cook the pasta according to the packet instructions, then rinse it under cold water until it is completely cold. Leave it to drain in a sieve.
- Mix the ingredients for the dressing and season to taste with chilli sauce, lemon juice, salt and freshly ground pepper.
- Put all the salad ingredients in a large bowl, pour over the dressing and mix everything together well.
- Serve the salad straight away, or keep it in the fridge until you are ready to serve.
Nutrition
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Hvad for en chilisovs bruger du ? 🙂
Nam!