BBQ Ranch Pasta Salad

I LOVE pasta salad season! I mean I eat pasta salad all year long, but it is especially my favorite in the warmer months! It requires very little cooking and can be made ahead of time for parties, or quick, cold meals. This BBQ Ranch Pasta Salad is packed with veggies, has some black beans for protein and the vegan ranch dressing is addicting.

Step One: Make the Vegan Ranch

This vegan ranch dressing is seriously so good! It has the perfect amount of creaminess and tang. Plus the use of fresh herbs adds so much flavor! Here is what you need:

• vegan mayo
• olive oil
• fresh chives 
• fresh dill 
• garlic 
• dried parsley
• onion powder
• pepper 
• apple cider vinegar

Add everything to a bowl and stir to combine. You can thin it out with water or non-dairy milk. And be sure to adjust the seasonings to your liking!

Step Two: Cook the Pasta & Prep the Veggies

Bring a large pot of water to a boil and cook the pasta according to the package instructions. You can use any short pasta, but I am currently in love with these curly little guys. Drain the pasta and rinse it with cold water.

While the pasta is cooking, prep the rest of the veggies. This recipe is 90% chopping – that is the most time consuming part. You can switch up the veggies depending on what you have on hand too! Use up those leftovers in the fridge.

Step Three: Assemble & Serve

To assemble add the chilled pasta and chopped veggies to a large bowl. Drizzle with ranch & BBQ sauce and toss to coat. Just add enough to coat everything – you don’t have to use all of the dressing at once.

This can be served right away at room temp or pop it in the fridge to chill for a bit.

Whether you’re making this for a party or for easy weekday lunches, this salad packs all of the best flavors!

If you are making this in advance, wait to add the avocado and romaine until right before serving. This will keep the avocado from browning and the romaine from wilting.