Creamy Veggie Pasta (Print Version)
# Ingredients:
→ Salad
01 -
1¼ cups ranch dressing
02 -
1/2 cup shredded parmesan cheese
03 -
1 cup chopped cucumbers, peeled and seeded
04 -
1 cup chopped broccoli
05 -
1 cup chopped tomatoes
06 -
12 oz tricolor rotini pasta (1 box)
→ Optional Homemade Ranch Dressing
07 -
½ teaspoon garlic powder
08 -
½ teaspoon onion powder
09 -
¼ teaspoon salt
10 -
½ teaspoon worcestershire sauce
11 -
½ teaspoon dried dill weed
12 -
½ teaspoon dried chives
13 -
½ teaspoon dried parsley
14 -
⅛ teaspoon pepper
15 -
1/4 cup sour cream
16 -
1/2 cup buttermilk
17 -
1/2 cup mayonnaise
# Instructions:
01 -
Follow the package directions to cook the pasta in a pot of salted water (about a teaspoon of salt). Drain it, then rinse under cool water to stop the cooking.
02 -
Throw all the dressing ingredients into a small bowl and whisk until smooth. Chill in the fridge to cool it down.
03 -
In a big bowl, toss together the pasta (cooled), broccoli, cucumbers, tomatoes, and parmesan. Pour over the dressing and mix until coated well.
04 -
You can serve it right away or cool it down in the fridge for 1-2 hours. Add more dressing later if it seems dry after chilling.
# Notes:
01 -
Pick a ranch dressing you like—store-bought works great or go homemade.
02 -
Bagged pre-shredded parmesan is fine. You can add up to 3/4 cup.
03 -
If it sits in the fridge for a while, you might want to mix in a bit more dressing.
04 -
To remove seeds from a cucumber: cut it lengthwise and scoop out the middle with a spoon.