Creamy Ranch Pasta Salad
By: Wendi Spraker
Published: Tuesday, April 7, 2015 - 5:31am

Ingredients




½ lb pasta – cooked to al dente per box instructions
1 small carrot – shredded
¼ Cup – frozen baby peas
3 Tbs Onion – minced
¼ Cup parmesan cheese (for vegan - do not use this)
1 packet Hidden Valley Ranch Salad Dressing mix
1 Cup Mayonnaise (we prefer Hellman’s) (for Vegan use Veganaise)
1 Cup Milk (for Vegan - use almond milk)
Salt and pepper to taste

Preparation

1 Cook pasta according to package directions – drain and set aside to cool. Any pasta is fine – shells, macaroni or penne work great. Once cool, grate the carrot and add to the pasta. Add the peas to the pasta as well as the onion and parmesan cheese. 2 In a separate bowl, mix dressing mix and mayo together with a whisk. Whisking vigorously, pour the milk into the mayo little by little, whisking until well combined and creamy. Pour the dressing mix over the pasta and mix well with a large spoon. Salt and pepper to taste. Cool in fridge for an hour before serving. If taking to an outdoor event – keep cool until ready to serve and place any leftovers immediately in the fridge

About

This creamy ranch pasta salad will please your picky eaters and your easy to please eaters alike.