Gluten-Free Ranch Pasta Salad

This Gluten-Free Ranch Pasta Salad is made with a creamy vegan dressing and fresh broccoli, peppers, and mushrooms! A perfect dairy-free and vegetarian side dish.

Course Main Course, Salad, Side Dish

Cuisine American

Prep Time 45

Total Time 45

Servings

Calories 288kcal

Author Tessa

Ingredients

1 batch Vegan Ranch Dressing
8 ounces gluten-free pasta fusilli or macaroni
2 cups broccoli florets stems removed
¾ cup red pepper chopped (1 pepper)
2 cups sliced mushrooms baby bella or white
¼ cup diced red onion
salt and pepper

Instructions

Make a batch of Vegan Ranch. Cover and transfer to the refrigerator to chill.
Next, bring a large pot of water to a boil. Cook pasta according to package instructions. Drain and allow to cool.
While the pasta is cooking and cooling, prep your vegetables.
When ready to assemble, place pasta in a large bowl and toss with vegetables. Pour in the Ranch dressing and stir to coat. Season with salt and pepper. Serve immediately.

Notes

This homemade pasta salad is best when first made. To prep ahead, you can prepare the Vegan Ranch and chop the vegetables.

Before ready to serve, cook the pasta and allow to cool. Then, combine all ingredients.

Nutrition