Cucumber Ranch Pasta Salad comes together quickly with fresh vegetables and creamy ranch dressing. Serve with BBQ Tofu Sandwiches or Sloppy Joes.

A white serving bowl filled with pasta shells, sliced cucumbers, red onion, and chopped herbs, all coated in creamy ranch dressing.

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Vegetarian Ranch Pasta Salad

Cool and creamy with crisp cucumbers and tender pasta, this simple salad brings together familiar ingredients for a quick dish that works well as a side or light lunch. Fresh herbs add brightness, and ranch dressing pulls everything together in one easy step.

As a home cook who has been creating plant-based and vegetarian meals for over 13 years, I focus on recipes that are simple to prepare and built around ingredients that are easy to keep on hand. This chilled pasta salad comes together in minutes and can be customized with different vegetables or herbs depending on what’s available.

For Vegan Ranch Pasta Salad

Making this dish plant-based is easy! Simply use a vegan ranch dressing in place of traditional. Try it with my Homemade Ranch Dressing for a creamy, herb-packed base that pairs well with the cucumbers and fresh herbs in this salad.

Ingredients for Cucumber Ranch Pasta Salad

Medium Pasta Shells – Ideal for cold salads where the dressing and herbs can settle into the curves of the pasta, helping distribute flavor throughout the dish.
English Cucumber – Holds up well in chilled salads without becoming watery or soft, even after slicing and mixing.
Red Onion – Adds sharpness and contrast to the creamy dressing. Chop finely to avoid overwhelming the salad.
Fresh Dill – Pairs naturally with cucumber and ranch dressing for a fresh, herby note.
Parsley – For a clean, mild flavor that supports the other herbs without taking over.
Chives – Finely chopped to add a subtle onion flavor and additional color.

Choosing the Right Cucumber

English cucumbers work well in cucumber pasta salad recipes because the skin is thin and the seeds are small and tender, so there’s no need to peel or deseed. Persian cucumbers are also a good option—they’re smaller, slightly sweeter, and have a similar crisp texture. Standard slicing cucumbers tend to hold more water and have tougher skin, which can change the texture of the finished salad.

How to Make Cucumber Ranch Pasta Salad

STEP ONE: Cook the pasta. Bring a large pot of salted water to a boil and cook the pasta shells according to the package directions. Drain in a colander and rinse with cold water to cool the pasta and stop the cooking process.

STEP TWO: Add dressing. Transfer the cooled pasta to a large bowl. Stir in the ranch dressing and toss until all the shells are evenly coated.

STEP THREE: Add vegetables and herbs.
Add the sliced cucumber, chopped red onion, dill, parsley, and chives. Toss gently to combine. Serve chilled.

Optional Add-Ins

Cherry tomatoes – Halved and stirred in just before serving for added color and acidity.
Sweet corn – Adds sweetness and a slight crunch.
Diced avocado – A creamy element that complements the ranch dressing.
Crumbled vegan bacon or tempeh – For a smoky, savory contrast.
Shredded carrots – Thin strips or matchsticks for color and crunch.

Serving and Storage Tips

The salad can be served immediately or made shortly before mealtime. If planning to prepare it ahead, wait to add the dressing until just before serving. Pasta tends to absorb dressing as it sits, which can leave the salad dry and less flavorful. If refrigerating, keep the dressing and pasta separate and mix them together when ready to serve.

Leftovers can be stored in an airtight container in the refrigerator for up to two days. Add a little extra dressing before serving to refresh the texture if needed.

More Summer Pasta Salad Recipes

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Cucumber Ranch Pasta Salad Recipe

Cold pasta salad with creamy ranch dressing, crisp cucumbers, red onion, and fresh herbs—served chilled as a quick and easy side dish.

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Course: Side Dish

Cuisine: American, Southern

Keyword: 30 minutes or less, cucumber, pasta salad, potluck, summer, vegan, vegetarian

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Calories: 348kcal

Author: Holly Gray

Ingredients

16 ounces medium pasta shells
1 cup ranch salad dressing prepared
2 cups English cucumber sliced in halves or quarters
1/2 cup red onion chopped
2 tablespoons fresh dill chopped
2 tablespoons parsley chopped
1 tablespoon chives chopped

Instructions

Bring a large pot of salted water to a boil and cook the pasta shells according to the package directions. Drain in a colander and rinse with cold water to cool the pasta and stop the cooking process.
Transfer the cooled pasta to a large bowl. Stir in the ranch dressing and toss until all the shells are evenly coated.
Add the sliced cucumber, chopped red onion, dill, parsley, and chives. Toss gently to combine. Adjust seasoning to taste and serve chilled.

Nutrition

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