Dill Pickle Ranch Pasta Salad

Ingredients

• 8 ounces rotini or shell pasta
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely chopped
• 1/2 cup bell pepper, diced
• Optional: 1/2 cup sweet corn or avocado
• 1 cup dill pickles, chopped
• 1 cup ranch dressing (store-bought or homemade)
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
• Salt and pepper to taste
• Optional: A squeeze of lemon juice

Instructions

1. In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions, usually around 8-10 minutes, until al dente. Drain the pasta and rinse it under cold water to stop the cooking process. Set aside in a large mixing bowl.
2. While the pasta is cooking, chop your vegetables. Dice the cucumber, halve the cherry tomatoes, finely chop the red onion, and dice the bell pepper.
3. In a large mixing bowl, combine the cooked pasta, chopped vegetables, and dill pickles. Stir gently to combine.
4. Pour the ranch dressing over the pasta mixture. Add the chopped dill, and season with salt and pepper. Toss until all ingredients are evenly coated.
5. Cover the bowl with plastic wrap or transfer the salad to a sealed container. Refrigerate for at least 1 hour before serving.
6. Once chilled, give the pasta salad a good stir. Taste and adjust seasoning if necessary. Serve cold.