The pasta and veggies16 ounces pasta1/2 red pepper chopped1/2 yellow pepper chopped1 cucumber quartered and sliced1 carrot shredded2 tomatoes medium sized - chopped1 teaspoon parsley for garnish
The Dressing– 1 1/2 cups mayo– ⅓ cup milk– 3 scallions chopped– 3 Tablespoons Homemade Ranch Seasoning or 1 oz package from store– 1 teaspoon garlic powder– ½ teaspoon salt
Cook the pasta according the to the box instructions. Once cooked, drain and rinse with cold water until the pasta is cooled down.Pour into large mixing bowl.
Add the dressing to the pasta and veggie mix. Stir well. This salad does not have to chill before eating but if you are serving it later, place in fridge until just before serving.