May 11, 2015

Menu Plan Hiatus-Ranch Pasta Salad

I think I’m done writing menu plan posts for a while. I know they’re pretty popular, but they’re also exhausting and I’m not finding them that fun to write at this point. I might return to them one day, but I’m going to take a break from them, for now.

What I do want to do, however, is start featuring a new recipe every week. Something tried and tested that we’ve loved or liked. I hope that continues to be a valuable piece of information for you. So many times I see beautiful pictures of recipes, but when I make them, they just don’t hold up. They’re bland or the consistency is wrong or they just fall short based on the amount of effort you’ve put in. That’s just no fun. I am willing to put in the time to make a fantastic meal, but I don’t like putting in the time to get a sub par result. Or, a similar result to something that is much easier to make (which is why I only made my own pasta once).

This filling side dish can almost stand alone as an easy, cool dinner during warm weather. It would be great with watermelon or corn or served as a side with a simple grilled meat. It’s a little different from your usual pot luck or barbecue fare AND, it’s chocked FULL of veggies.  Its my favorite sort of recipe to make because you an add anything you like or that you have on hand.  This would be a great way to use up some of your CSA share as the summer moves along.

 

Ranch Pasta Salad
Author: adapted from EatAGreatMeal.com
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • .5 c greek yogurt
  • .25 c mayonnaise
  • 2 packets of dry ranch dressing
  • 1 tsp of powdered garlic
  • .25c milk
  • 16oz box of pasta
  • 2 cups of chopped fresh broccoli
  • 2 whole bell peppers, chopped
  • .5 red onion, chopped
  • 1 c shredded cheese
Instructions
  1. Put the pasta on to boil
  2. Mix the dry ranch packets and garlic with Greek yogurt and mayo
  3. Chop up your veggies
  4. Drain and rinse the cooked pasta and combine it with the chopped veggies in a large bowl
  5. Use the milk to thin your dressing. I found that using 3-4 tbsp thinned mine far enough to cover my pasta and veggies, but if you need to stretch it further, feel free to add a few more tablespoons of milk
  6. Add in the cheese and mix well. Chill before serving (but if you’re in a pinch I bet no one will complain about eating it lukewarm)

 

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