Creamy Veggie Pasta (Print Version)
# Ingredients:
→ Salad
01 -
1¼ cups creamy ranch dressing
02 -
1/2 cup parmesan cheese, grated
03 -
1 cup diced cucumbers, seeds removed, peeled
04 -
1 cup chopped ripe tomatoes
05 -
1 cup bite-sized pieces of broccoli
06 -
12 oz box of tri-color pasta (rotini)
→ Optional Homemade Ranch Dressing
07 -
½ teaspoon garlic powder
08 -
1/2 cup mayo
09 -
1/4 cup sour cream
10 -
½ teaspoon dried parsley
11 -
½ teaspoon onion powder
12 -
¼ teaspoon salt
13 -
½ teaspoon dried dill
14 -
½ teaspoon dried chives
15 -
⅛ teaspoon black pepper
16 -
½ teaspoon worcestershire sauce
17 -
1/2 cup tangy buttermilk
# Instructions:
01 -
Follow the directions on your pasta box. Cook it up in salted boiling water, then drain and cool it under cold water.
02 -
In a small dish, whisk together all ingredients for ranch dressing. Stick it in the fridge to chill out a bit.
03 -
In a big bowl, toss the cooked pasta, cheese, broccoli, cucumbers, and tomatoes. Pour in the ranch dressing and stir it all around until well-coated.
04 -
Serve straight away or pop it in the fridge for a couple of hours. Want more moisture? Toss in a bit more dressing before eating.
# Notes:
01 -
Pick your favorite ranch dressing, whether homemade or store-bought.
02 -
Pre-grated parmesan is fine, and you can use up to 3/4 cup if you like extra cheese.
03 -
Adding more dressing after chilling can make it less dry.
04 -
To remove cucumber seeds, cut in half lengthwise and spoon them out.