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Cold Pasta Salad with Vegetables

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A fresh and easy cold pasta salad with vegetables made using just a few simple ingredients, including frozen vegetables and creamy homemade ranch dressing.

Summer is almost here and Kim and I are so excited! We have a few recipes that are perfect for the warm temperatures.

For this week, we’re starting with a cold pasta salad featuring mixed vegetables and homemade ranch dressing. The instructions seem a bit long, but trust me, it’s not nearly as complicated as it seems.

Plus, if you look at my tips section below, you’ll see some shortcuts that make this recipe even easier to prepare. Let’s get started!

Two bowls of cold pasta salad sitting on a blue designer towel and garnished with extra cheddar cheese.

Cold Pasta Salad Instructions:

First, start by cooking your pasta per the box instructions. Once it’s cooked al dente, place it in an ice bath to stop the cooking process and cool the noodles.

Multiple clear glass mixing bowls showing the ingredients needed for the cold pasta salad, like mayo, bacon, and shredded cheddar cheese.

Next, cook the frozen pasta in boiling water in a medium saucepan for 5-7 minutes. Then drain the vegetables and add them to the ice bath with the cooked pasta. 

Now, cook the bacon, shred the cheese, and chop the crispy bacon slices into little pieces. Set them both aside in small bowls to be mixed into the salad later on. 

Last, drain the pasta and vegetables and combine them in a large mixing bowl.

A large clear glass mixing bowl with all the ingredients ready to be mixed to prepare the cold pasta salad.

Creamy Ranch Dressing and Final Steps:

First, in a medium mixing bowl, combine the mayo, milk, garlic powder, onion powder, salt, dill, black, pepper, and paprika.

Use a whisk or fork to blend the ingredients until you have a smooth ranch dressing.

Another picture of the finished cold pasta salad served in white bowls atop a blue towel.

Next, add the ranch, bacon, and cheese to the pasta noodles and vegetables. 

Last, use a large spoon to mix all the pasta, ranch, cheese, and bacon. Refrigerate the pasta salad for about 30 minutes before serving.

Garnish it with more cheese or diced green onions.

A close-up photo of the finished cold pasta salad with vegatbles, garnished with extra cheese and bacon.

Tips for Your Cold Pasta Salad:

  • No time to make your dressing, no worries, just use your favorite ranch dressing as a substitute and save some time in the kitchen.
  • Feel free to use store-bought pre-cooked bacon and simple microwave it before chopping the bacon into bite-sized pieces. It just saves you a little time on your pasta salad.
  • For an Asian inspired twist, use stir-fry vegetables, lo mein noodles, and an Asian sesame dressing!

If you like this recipe, please leave us a comment and rate the recipe card. You can also find us on Facebook, Pinterest, Twitter and Instagram searching for Berly’s Kitchen!

A close-up photo of the finished cold pasta salad with vegatbles, garnished with extra cheese and bacon.

Cold Pasta Salad with Vegetables

Yield: 4 Servings
Prep Time: 25 minutes
Cook Time: 10 minutes
Cool in Fridge: 30 minutes
Total Time: 1 hour 5 minutes

A fresh and easy cold pasta salad with vegetables made using just a few simple ingredients, including frozen vegetables and creamy homemade ranch dressing.

Ingredients

Cold Pasta Salad Ingredients

  • 8 Ounces Frozen Mixed Vegetables, (pick your favorites)
  • 8 Ounces Dry Pasta Noodles, (we used Rigatoni)
  • 10 Slices Bacon, (pre-cooked and chopped)
  • 4 Ounces Cheddar Cheese, (shredded)

Creamy Ranch Dressing

  • 1 Cup Mayonaise, (we used Duke's)
  • 1/2 Cup Milk, (we used whole milk)
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Powder
  • 1/4 Teaspoon Sea Salt
  • 1/2 Teaspoon Dried Dill
  • 1/4 Teaspoon Ground Black Pepper
  • 1/4 Teaspoon Hungarian Smoked Paprika

Instructions

Cold Pasta Salad

  1. First, start by cooking your pasta per the box instructions. Once it's cooked al dente, place it in an ice bath to stop the cooking process and cool the noodles.
  2. Next, cook the frozen pasta in boiling water in a medium saucepan for 5-7 minutes. Then drain the vegetables and add them to the ice bath with the cooked pasta.
  3. Now, cook the bacon, shred the cheese, and chop the crispy bacon slices into little pieces. Set them both aside in small bowls to be mixed later.
  4. Last, drain the pasta and vegetables and combine them in a large mixing bowl.

Creamy Ranch Dressing and Final Steps

  1. First, in a medium mixing bowl, combine the mayo, milk, garlic powder, onion powder, salt, dill, black, pepper, and paprika. Use a whisk or fork to blend the ingredients until you have a smooth ranch dressing.
  2. Next, add the ranch, bacon, and cheese to the pasta noodles and vegetables.
  3. Last, use a large spoon to mix all the pasta, ranch, cheese, and bacon. Refrigerate the pasta salad for about 30 minutes before serving. Garnish it with more cheese or diced green onions.

Notes

The calories listed are an approximation based on the ingredients. Actual calories will vary. The cold pasta salad can be stored in your fridge for up to three days in a sealed container. 

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 4 Serving Size: 4 Ounces
Amount Per Serving: Calories: 594Total Fat: 75gSaturated Fat: 20gUnsaturated Fat: 0gCholesterol: 92mgSodium: 1085mgCarbohydrates: 53gFiber: 4gSugar: 4gProtein: 25g

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