MY VIRAL PASTA SALAD RECIPE! 13M VIEWS 😳

Ingredients

• 12 oz Tri-Color Pasta (dry, Billa brand or any tri‑color rotini)
• 1 cup Sharp Cheddar Cheese (shredded)
• 1 cup Diced Ham (pre‑diced, fully cooked)
• 1 cup Mixed Veggies (frozen peas, carrots, corn, thawed; or fresh diced vegetables)
• 2 tsp McCormick Ranch Chicken Seasoning (or any ranch seasoning blend)
• 0.33 cup Italian Dressing (store‑bought)
• 0.5 cup Mayonnaise (full‑fat for creaminess)
• 0.25 cup Sour Cream (full‑fat)
• 0.25 cup Buttermilk (for a pourable ranch)
• 1 tsp Dried Dill
• 1 tsp Dried Parsley
• 0.5 tsp Garlic Powder
• 0.5 tsp Onion Powder
• to taste Salt
• to taste Black Pepper

Instructions

1. Cook the Pasta

   Bring a large pot of salted water to a rolling boil. Add the tri‑color pasta and cook according to package directions (8‑10 minutes) until al dente. Drain in a colander and rinse under cold running water to stop cooking and cool the pasta.

   Time: PT12M

   Temperature: boiling

2. Prepare Homemade Ranch Dressing

   In a small bowl combine mayonnaise, sour cream, buttermilk, dried dill, dried parsley, garlic powder, onion powder, salt, and pepper. Whisk until smooth. Adjust thickness with a splash more buttermilk if you prefer a thinner dressing.

   Time: PT5M

3. Combine Main Ingredients

   In the large mixing bowl add the cooled pasta, shredded cheddar, diced ham, and mixed veggies. Toss gently to distribute evenly.

   Time: PT3M

4. Season and Dress the Salad

   Sprinkle the McCormick Ranch Chicken seasoning over the salad, pour the Italian dressing, and drizzle the homemade ranch to your desired creaminess. Mix thoroughly until everything is evenly coated.

   Time: PT4M

5. Chill (Optional but Recommended)

   Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld. Serve cold.

   Time: PT30M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g