Summer Pasta Salad with Jalapeño Ranch

This easy, flavor-packed summer pasta salad is perfect for cookouts, meal prep, or a quick dinner. Tossed in a creamy jalapeño ranch and loaded with seasonal veggies, it’s a refreshing crowd-pleaser that’s protein-packed.

Ingredients

Jalapeño Ranch Dressing

• ½ cup plain Greek yogurt

• ⅓ cup mayo

• 2 tablespoons buttermilk

• 1 cup fresh basil

• ½ cup fresh cilantro

• ¼ cup fresh chopped chives

• 1 jalapeño, seeded

• 2 teaspoons soy sauce

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• Kosher salt and black pepper, to taste

Salad

• 1 pound short-cut pasta (or protein noodles)

• 1 cup cubed spicy cheddar cheese

• 1 head romaine lettuce, shredded

• 2 cups cherry tomatoes, halved

• 2 cups grilled corn (about 3 ears)

• 1 avocado, diced

• Optional: grilled chicken and/or crispy bacon

Instructions

• Make the Dressing:
  Add all dressing ingredients to a blender. Blend until smooth. Season with salt and pepper to taste. Set aside.

• Cook the Pasta:
  Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and let cool slightly.

• Assemble the Salad:
  In a large bowl, toss pasta with the jalapeño ranch dressing and cubed cheese. Add romaine, cherry tomatoes, grilled corn, and gently fold in the diced avocado. If using, mix in grilled chicken or bacon.

• Serve:
  Serve warm or chilled. For best flavor, let it sit for a bit before serving. If making ahead, add avocado just before serving.