Print

Easy No-Sog Cucumber Ranch Pasta Salad: Best Lunchbox Recipe

cucumber ranch pasta salad - featured image
Print Recipe

This easy no-sog cucumber ranch pasta salad is perfect for lunchboxes. The secret is salting the cucumbers and making a thick homemade ranch dressing that clings without getting weepy. It holds up beautifully for hours, no sad, watery lunches.

Ingredients

Scale
  • 8 ounces rotini pasta (about 2 ½ cups dry)
  • 1 large English cucumber (about 12 ounces), sliced into half-moons
  • 1 cup cherry tomatoes, halved
  • ½ cup red bell pepper, diced small
  • ¼ cup red onion, finely diced
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh parsley, chopped
  • ½ cup plain Greek yogurt (full-fat)
  • ¼ cup mayonnaise
  • 2 tablespoons buttermilk
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried dill
  • ½ teaspoon dried chives
  • ¼ teaspoon salt, plus more for salting cucumbers
  • ¼ teaspoon black pepper, freshly ground
  • 1 teaspoon lemon juice, fresh

Instructions

  1. Salt the cucumbers: Slice the English cucumber into half-moons, about ¼-inch thick. Toss with ½ teaspoon salt in a small bowl. Let sit for 15 minutes. Drain in a colander, rinse with cold water, and pat dry with a clean towel or paper towels.
  2. Cook the pasta: Bring a large pot of salted water to a boil. Add rotini and cook according to package directions until al dente (about 8-9 minutes). Drain and rinse briefly with cold water to stop cooking. Let drain well in the colander for a couple minutes.
  3. Make the ranch dressing: In a medium bowl, whisk together Greek yogurt, mayonnaise, buttermilk, garlic powder, onion powder, dried dill, dried chives, salt, pepper, and lemon juice until smooth. Adjust seasoning to taste. The dressing should be thick but pourable.
  4. Dress the pasta while warm: Add about half the dressing to the warm pasta and toss well. Let the dressed pasta cool completely at room temperature, about 10-15 minutes.
  5. Add veggies and remaining dressing: Once pasta is cool, add the salted cucumbers, halved cherry tomatoes, diced red bell pepper, finely diced red onion, fresh dill, and fresh parsley. Pour the remaining dressing over the top and toss gently until everything is evenly coated.
  6. Chill before serving: Cover the bowl and refrigerate for at least 30 minutes before packing into lunchboxes. For best flavor, make the night before.

Notes

Don’t skip salting the cucumbers—it’s essential for preventing sogginess. Rinse the pasta after cooking to remove excess starch. Dress the pasta while warm for better absorption. For best results, let the salad rest overnight in the fridge. Keep cold with an ice pack in lunchboxes. Store in an airtight container in the refrigerator for up to 3 days. Do not freeze.

Nutrition

Keywords: cucumber ranch pasta salad, no-sog pasta salad, lunchbox recipe, easy pasta salad, homemade ranch dressing, cold pasta salad, vegetarian pasta salad

Find it online: https://spoonmira.com/easy-no-sog-cucumber-ranch-pasta-salad-best-lunchbox-recipe/