Print

Creamy Beef Ranch Pasta Salad

Creamy beef ranch pasta salad in a large white bowl with seasoned ground beef, cherry tomatoes, and cheddar cheese
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Creamy Beef Ranch Pasta Salad is loaded with tender pasta, seasoned ground beef, sharp cheddar, and fresh veggies tossed in a rich homemade ranch dressing. Perfect for potlucks, barbecues, and make-ahead meals.

Ingredients

Scale
  • 12 oz rotini or fusilli pasta
  • 1 lb ground beef (80/20 recommended), cooked, seasoned, and cooled
  • 1 cup sharp cheddar cheese, cubed
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 1/2 cup black olives, sliced
  • 1/2 cup dill pickles, chopped
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup buttermilk
  • 1 oz packet hidden valley ranch seasoning mix
  • 1 tbsp fresh dill, chopped (optional)
  • 1 tsp garlic powder
  • Salt and black pepper to taste

Instructions

  1. Brown the ground beef in a skillet over medium-high heat, breaking it into small crumbles. Season with salt, pepper, and a pinch of garlic powder. Cook until no pink remains, about 8 to 10 minutes. Drain excess fat and spread on a plate to cool completely.
  2. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente, about 8 to 10 minutes. Drain and rinse with cold water until fully cooled.
  3. In a medium bowl, whisk together the mayonnaise, sour cream, buttermilk, ranch seasoning mix, fresh dill, and garlic powder until smooth. Season with salt and pepper to taste. Set aside.
  4. In a large mixing bowl, combine the cooled pasta, cooled ground beef, cheddar cheese cubes, cherry tomatoes, red onion, black olives, and dill pickles.
  5. Pour the creamy ranch dressing over the pasta salad ingredients.
  6. Gently fold everything together until the pasta and all mix-ins are evenly coated with the dressing.
  7. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
  8. Before serving, stir well and add a splash of milk or buttermilk if the salad has thickened too much. Serve chilled.

Notes

  • Always cool the ground beef and pasta completely before mixing with the dressing to prevent a greasy or separated texture.
  • Use full-fat mayonnaise and sour cream for the richest, creamiest dressing.
  • The pasta salad thickens as it chills. Stir in a splash of buttermilk before serving to restore creaminess.
  • Do not freeze this salad. The mayo-based dressing will separate and become watery upon thawing.
  • 80/20 ground beef gives the best flavor. For a leaner option, use 90/10 and add 1 tbsp olive oil to the dressing.

Nutrition

Find it online: https://www.benefitiany.com/creamy-beef-ranch-pasta-salad/