What You’ll Need
- Small pasta shells or elbow macaroni. Use 12 ounces of dry pasta and cook it until tender according to the package directions.
- Mayonnaise. One cup gives the dressing a creamy base that clings to the pasta.
- Sour cream. One cup adds tang and softens the richness of the mayonnaise.
- Ranch seasoning mix. Stir one packet into the dressing until the seasoning is evenly distributed.
How to Make Creamy Pasta Langley Salad
Drain the cooked pasta and rinse it under cold water until it’s completely cool. Shake the colander well to remove any water trapped inside the shells or elbows. The dressing will cling better when the pasta is well drained.
Stir the mayonnaise, sour cream, and ranch seasoning together in a large bowl. Fold in the cooled pasta until evenly coated, then cover and refrigerate for at least 1 hour.
Just Before Serving
Give the chilled salad a gentle stir. If the dressing has thickened more than you’d like, fold in a spoonful of mayonnaise or sour cream to bring it back to a creamy consistency.
4-Ingredient Pasta Langley Salad Recipe Card
A chilled pasta salad with a creamy, tangy ranch dressing.
- Prep time — About 10 minutes
- Cook time — According to the pasta package
- Chill time — At least 1 hour
- Servings — 8 to 10
Ingredients
- 12 ounces small pasta shells or elbow macaroni
- 1 cup mayonnaise
- 1 cup sour cream
- 1 packet ranch seasoning mix
Instructions
- Bring a large pot of well-salted water to a boil. Cook the pasta according to the package directions until tender.
- Drain the pasta and rinse it under cold water until completely cool. Shake the colander to remove excess water.
- In a large mixing bowl, stir together the mayonnaise, sour cream, and ranch seasoning until smooth.
- Add the cooled pasta and fold gently until evenly coated.
- Cover and refrigerate for at least 1 hour. Stir before serving and add a spoonful of mayonnaise or sour cream if you prefer a looser dressing.