Creamy Ranch Pasta Salad {Gluten Free}

Ranch pasta salad in a glass bowl with Wildly Organic Mayonnaise jar in the background

A creamy pasta salad is one of those things that just seems to usher in the nice weather and spring feelings. It’s the perfect Easter side dish, and it transitions so well to summer cookouts and picnics. And luckily, this creamy ranch pasta salad is so easy to make gluten free; there’s only a couple of changes you need to make to the classic dish.

Making Ranch Pasta Salad Gluten-Free

Pasta: Make sure you choose a good gluten free pasta. I’ve found brown rice pasta has good texture and tastes very similar to a typical wheat pasta noodle. I know the chickpea flour noodles are good too, plus they provide added protein!

Pickles: Not all pickles are gluten free. If they’re made with malt vinegar – which many brands are – then they contain gluten. Make sure the jar of pickles you choose is gluten free; a quick Google search will show you brands of pickles that are gluten free. I found them at every grocery store I looked at too.

Ranch Seasoning: The most classic brand you’re probably thinking of is in fact gluten free. Just make sure you check the package of whatever brand you’re buying, or make your own ranch seasoning. You’ll need 2 tablespoons worth.

Wildly Organic Mayonnaise: This is my favorite organic mayo! It’s creamy and tastes sooo good!

A Note on the Veggies

I used bell pepper, pickles and cucumbers, but you can add any other vegetables that you have on hand or particularly love. Some of my favorites: carrots, peas, and fresh broccoli.

Keeping the Pasta Salad Leftovers From Getting Dry

This creamy branch pasta salad makes a LOT, and I always have leftovers. But after a day or so in the refrigerator, the dressing tends to soak in and get pretty dry, which can be disappointing. To combat this, I set aside about ¼ cup of the dressing in a separate container when I make the pasta salad. Then, when I pull out the leftovers, I can add just a bit of the set-aside dressing to my plate to make it a fully creamy pasta salad again.

Eat the ranch pasta salad leftovers within 1-2 days for best texture and taste.


More Summer Side Dishes:


Creamy Ranch Pasta Salad (Gluten Free)
Spring has sprung, which means it's time to pull out that nostalgic classic creamy pasta salad! Our take on the classic is gluten-free and totally customizable with just a few stable ingredients. This pasta salad recipe is perfect for your next BBQ or afternoon lunch.
    • 16ounces gluten free pasta (brown rice or other)
    • 1cup Wildly Organic Mayonnaise
    • 1cup sour cream
    • 1packet (~2 tablespoons) dry ranch seasoning, gluten-free
    • 1tablespoon pickle juice
    • 1/4cup chopped pickles
    • 1/2 red bell pepper, diced
    • 1/2 yellow bell pepper, diced
    • 1/2cup diced cucumber
    • 8ounces provolone, cubed
    1. Cook pasta according to package directions. Drain, and toss with a quick drizzle of olive oil to keep the noodles from getting sticky. Set aside.
    2. In a medium bowl, mix together sour cream and Wildly Organic mayonnaise. Stir in pickle juice and ranch seasoning.
    3. Mix pasta, diced bell pepper, diced pickles, diced cucumber, and provolone cheese in a large mixing bowl. Add dressing (reserve about 1/4 cup for leftovers) and toss gently to coat.
    4. Refrigerate until serving. Eat within a few days for best texture and taste.

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