Homemade Ranch Pasta Salad


The pasta and veggies 16 ounces pasta 1/2 red pepper chopped 1/2 yellow pepper chopped 1 cucumber quartered and sliced 1 carrot shredded 2 tomatoes medium sized - chopped 1 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

In a small bowl mix the mayo, milk, scallions, ranch seasoning, garlic powder and salt. Place in fridge.

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.

Chop the peppers, quarter and slice the cucumber and shred the carrot. Add to the pasta and stir well to combine.

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.  

Just before serving, add chopped tomatoes and stir well. We wait until just before serving to add the tomatoes.

Store any leftover ranch pasta salad in the fridge for up to 4 days.