* If using Small Batch Ranch Dressing, you will need to scale the recipe up.
• For prep-ahead convenience, I sometimes cook the pasta ahead of time and, after draining, toss with a tablespoon or two of olive oil and a sprinkle of freshly ground pepper and kosher salt. Then I cover and store it in the refrigerator until ready to finish prepping the salad. This makes the preparation very easy and ensures that the pasta does not absorb too much of the dressing before you are ready to eat.
• When in season, add a little chopped basil as a garnish or mix more liberally throughout the salad for a burst of fresh flavor.
• Cooking for a small number? This recipe makes enough for a good-sized crowd and can be cut in half easily.