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Pasta Salad With Ranch

Bettyskitchen's picture
In this video, Betty demonstrates how to make her Ranch Roundup Pasta salad. This is a salad filled with pasta, broccoli florets, zucchini, purple onion, green peas, and grape tomatoes, topped with a tangy Parmesan cheese and Ranch dressing blend. Scrumptious and filling!
Ingredients
  Fusilli pasta 8 Ounce
  Salt 1⁄2 Teaspoon
  Fresh broccoli florets 1 Cup (16 tbs)
  Diced zucchini 1 Cup (16 tbs) (Unpeeled)
  Purple onion 1⁄2 , thinly sliced into quarter-rings
  Frozen green peas 1⁄2 Cup (8 tbs), thawed
  Grape tomatoes/Cheery tomatoes 1 Cup (16 tbs), halved
  Sliced ripe olives 1⁄4 Cup (4 tbs)
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Ranch dressing 3⁄4 Cup (12 tbs)
Directions

Cook 8 oz. fusilli pasta according to package directions. (I added ½ teaspoon salt to the boiling water before adding the pasta.) Drain and set aside, until you are ready to assemble your salad. In a large bowl, place cooked fusilli, along with 1 cup broccoli florets, 1 cup diced zucchini, ½ sliced purple onion, ½ cup frozen green peas (thawed),1 cup halved grape tomatoes, and ¼ cup sliced ripe olives. Add ½ cup grated Parmesan cheese and ¾ cup ranch dressing. Mix gently until all salad ingredients are coated with dressing. Cover with plastic wrap, and chill until ready to serve. This is a healthy and hearty salad that I think you will like! Enjoy!!! --Betty

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Course: 
Side Dish
Taste: 
Savory
Method: 
Mixing
Dish: 
Salad
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pasta
Interest: 
Healthy
Servings: 
2
If you have picky eaters in your home, then you know what to do. Just add some ranch dressing to your pasta salad and you already have something to straighten their turned-up nose. Betty's version of this delectable salad comes loaded with veggies and a generous drizzle of tangy ranch dressing. Very scrumptious and filling!

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