Red Ranch Curly Pasta Salad Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add the curly pasta and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1/2 cup of the pasta cooking water, then drain pasta and rinse briefly under cool water to stop cooking. Transfer to a large mixing bowl and toss with 1 tablespoon olive oil to prevent sticking; let cool to room temperature (about 15–20 minutes).

Make dressing

In a medium bowl, whisk together 3 tablespoons olive oil, white wine vinegar, ketchup, mayonnaise, smoked paprika, ground cumin, dried oregano, hot sauce, granulated sugar, kosher salt, and black pepper until smooth and homogenous. Taste and adjust seasoning — add a splash of the reserved pasta water (1–2 tablespoons) if you want a thinner consistency. Stir in lime juice.

Prepare vegetables: finely dice the red bell pepper, chop the sweet red onion, halve the cherry tomatoes, dice the celery, and mince the jalapeño if using. If using fresh corn, blanch kernels 1–2 minutes in boiling water then shock in ice water; if using frozen, thaw and pat dry. Chop the cilantro and shred cheese if not pre-shredded.

Combine vegetables and pasta: Add the prepared red bell pepper, cherry tomatoes, red onion, corn, celery, jalapeño (if using), cilantro, and shredded cheese to the cooled pasta in the large bowl. Toss gently to combine.

Dress the salad: Pour the dressing over the pasta-vegetable mixture. Using a large spoon or spatula, fold the dressing through the salad until everything is evenly coated. If the dressing seems thick, loosen with up to 2 tablespoons of the reserved pasta water or an additional tablespoon of olive oil.

Adjust seasonings: Taste and add extra salt and pepper as needed (use the extra salt and pepper listed in Finishing & Garnish). Stir in thinly sliced green onions.

Chill and meld: Cover the bowl and refrigerate for at least 1 hour (preferably 2–4 hours) to allow flavors to meld. Stir once more before serving. If desired, just before serving sprinkle crushed tortilla chips or pepitas on top for crunch.

Serve: Portion into bowls or a serving platter. Garnish with additional cilantro leaves and a lime wedge if desired. Keeps well refrigerated for up to 3 days; stir before serving as dressing may thicken.