Creamy ranch pasta salad

Indulge in the divine flavors of creamy ranch dressing blended with fresh pasta and vibrant vegetables in this delectable pasta salad recipe.

Ingredients:

• Kosher salt and freshly ground black pepper
• 450g fusilli pasta
• 3/4 cup finely chopped carrot (from about 1 large carrot)
• 1 cup mayonnaise
• 1 cup sour cream
• 3 tablespoons finely chopped fresh chives, plus more for serving
• 3 tablespoons finely chopped celery leaves
• 2 tablespoons fresh lemon juice
• 4 teaspoons Worcestershire sauce
• 1 teaspoon onion powder
• 1 clove garlic, grated
• 1/2 cup finely grated Parmesan (about 30g)

Instructions:

1. Start by boiling a generous amount of salted water in a large pot and follow the instructions on the pasta package for cooking time. Once cooked, strain the pasta and rinse it with cold water to cool down; strain it well to remove excess water.
2. While the pasta is cooking, set aside 2 tablespoons of carrot for decoration. Place the rest of the carrot in a spacious bowl and mix it with mayonnaise, sour cream, chives, celery leaves, lemon juice, Worcestershire sauce, onion powder, garlic, 1 teaspoon of salt, and 1/2 teaspoon of pepper until well blended. You can store the dressing in the refrigerator, covered, for up to one day.
3. Combine the cooked pasta with the prepared dressing in the bowl and mix well. When serving, sprinkle Parmesan cheese on top, add the reserved carrot slices, some extra chives, and season with pepper.

Summary:

• Calories: 3937 kcal
• Fat: 237 g
• Protein: 77 g
• Carbs: 372 g
• Potassium: 2003 mg
• Magnesium: 310 mg