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Vegan Ranch Pasta Salad

  • Author: Liz Madsen
  • Cook Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 12 cups 1x
  • Diet: Vegan


Creamy, zesty, tangy homemade vegan ranch mixed with pasta and fresh veggies--is there anything better? This simple pasta salad is great warm or chilled.


  • 1 batch vegan ranch dressing (or 2 cups store-bought vegan ranch)
  • 1 pound (about 4 cups) pasta of choice (use gluten-free if needed)
  • 2-3 cups finely chopped veggies of choice (I used bell peppers, jicama, and cucumber)


  1. Note: This section assumes you’ll be making this recipe with pasta. If not, just ignore those instructions and use whatever you’d like.
  2. Start your pasta cooking before you do anything else. You can get everything else done while it’s cooking. Follow the instructions on your package of pasta.
  3. First, make the ranch dressing if you haven’t already. Set it aside.
  4. Then work on cutting up the vegetables.
  5. When your pasta is done cooking, drain the cooking water. If you want to eat your pasta salad warm, mix everything together now and serve immediately.
  6. However, if you’d like your pasta salad cool or cold, you have two options. Refrigerate the pasta for a half hour or so, or rinse it under cold water until it cools down.
  7. When your pasta is cool enough, add it to a large bowl with your veggies and stir it well. Then add the dressing and mix well. Serve and enjoy!
  8. Refrigerate leftovers up to 5 days in an airtight container.
  • Category: Salad, Entree
  • Method: Blender
  • Cuisine: American

Keywords: Vegan, Oil-Free, Nut-Free, Sugar-Free, Can be Gluten-Free, Vegan Ranch Pasta Salad