Ranch Picnic Pasta Salad Recipe

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Ranch Picnic Pasta Salad
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  1. Cook pasta according to package directions.
  2. Prepare Italian dressing mix according to directions (but using about 1/2 the oil called for).
  3. Mix Ranch dressing with vinegar and oil.
  4. Drain pasta well and rinse with cold water, drain well again.
  5. Place all ingredients into large bowl and toss well.
  6. Refrigerate 12 hours.
  7. Toss before serving.
  8. **Can use 1/2 of a green, yellow, and orange bell pepper to add more color.
  9. You can add other raw hard vegetables such as julienne carrots, blanched asparagus, sliced radish, anything you like.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 88.49 Kcal (370 kJ)
Calories from fat 66.61 Kcal
% Daily Value*
Total Fat 7.4g 11%
Cholesterol 0.11mg 0%
Sodium 30.5mg 1%
Potassium 101.01mg 2%
Total Carbs 3.69g 1%
Sugars 1.62g 6%
Dietary Fiber 0.8g 3%
Protein 0.68g 1%
Vitamin C 18.1mg 30%
Vitamin A 0.4mg 12%
Iron 12.5mg 70%
Calcium 8.2mg 1%
Amount Per 100 g
Calories 102.83 Kcal (431 kJ)
Calories from fat 77.41 Kcal
% Daily Value*
Total Fat 8.6g 11%
Cholesterol 0.12mg 0%
Sodium 35.45mg 1%
Potassium 117.37mg 2%
Total Carbs 4.29g 1%
Sugars 1.89g 6%
Dietary Fiber 0.93g 3%
Protein 0.79g 1%
Vitamin C 21mg 30%
Vitamin A 0.4mg 12%
Iron 14.6mg 70%
Calcium 9.5mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.2
  • 2

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free

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