Easy Vegan Ranch Pasta Salad
A colorful and refreshing pasta salad loaded with fresh vegetables and tossed in creamy vegan ranch. Quick prep using the pressure cooker makes this a perfect side dish or light meal for any occasion.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1½ cup vegan ranch dressing creamy and tangy
- 1 pound rotini pasta or pasta of choice
- 1 pint grape or cherry tomatoes sweet and juicy
- 1 cup broccoli cut into bite-sized pieces
- 1 cup cauliflower cut into bite-sized pieces
- 1 cup peas canned or steamed and cooled
- 2 carrots chopped
- 1 cucumber chopped
Instructions
Instructions
- Get your pressure cooker ready and add water with a pinch of salt. Toss in the pasta and cook on high pressure for package time minus 1-2 minutes.
- Use quick release to drop the pressure. Make sure the float valve is down before opening.
- Drain the pasta and rinse under cold water to stop cooking and cool it down.
- In a large bowl combine pasta, tomatoes, broccoli, cauliflower, peas, carrots, and cucumber.
- Pour ranch dressing over and gently toss to coat. Chill for 30 minutes before serving.
- Toss again, taste and adjust seasoning if needed. Enjoy!
Notes
Store leftovers in the fridge up to 3 days. Stir before serving. Optional to garnish with fresh herbs like parsley or chives.