Comida Kraft
Recipe Box

Crunchy Vegetable Ranch Pasta Salad

Prep Time
Total Time

14 servings, about 3/4 cup each

Add some color to your next pasta salad with crunchy garden veggies—and top it all off with Parmesan and chopped turkey bacon.

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What You Need

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Make It

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  • Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli and cauliflower to the boiling water for the last 3 min. Drain; rinse with cold water. Drain well; place in large bowl.
  • Add all remaining ingredients except cheese; mix lightly.
  • Refrigerate 1 hour; stir. Sprinkle with cheese.


Substitute 1 lb. asparagus spears, cut into 1-inch lengths, for the broccoli.

Special Extra

Drizzle salad with fresh squeezed lemon juice just before serving.


  • 14 servings, about 3/4 cup each

Healthy Living

  • Diabetes Center

Diabetes Center

  • Carb Choices: 2 Carb Choice

Diet Exchange

  • 2 Starch
  • 1/2 Fat

Nutrition Bonus

Colorful and crunchy fresh vegetables team up to make this creamy pasta salad both high in vitamin C and a good source of vitamin A.

Nutritional Information

Serving Size 14 servings, about 3/4 cup each
Calories 180
Total fat 5g
Saturated fat 1g
Cholesterol 5mg
Sodium 330mg
Carbohydrate 26g
Dietary fiber 3g
Sugars 3g
Protein 8g
% Daily Value
Vitamin A 15 %DV
Vitamin C 35 %DV
Calcium 6 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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