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Sunday, October 6, 2013

Cold Ranch Veggie Pasta Salad

Cold Ranch Veggie Pasta Salad

Ingredients:

1 pound of Pasta of choice (Rice elbow pasta pictured)
1 english cucumber (finely chopped)
1 red bell pepper (finely chopped)
1 orange bell pepper (finely chopped)
1 yellow bell pepper (finely chopped)
1 purple onion (finely chopped)
1 carton grape tomatoes (cut in half)
1 cup carrots (finely chopped)
4 celery stalks (finely chopped)
4 green onions (finely chopped)
2 Tbs fresh parsley (freeze dried will work)
2 Tbs fresh chives (freeze dried will work)

Instructions:

Cook pasta according to package directions and rinse well in cold water, let drain.

Chop up all the veggies and mix in a bowl.  Add the pasta and mix.  Pour the dressing over and stir until well combined.  It might seem like a lot of dressing but it thickens up as it chills.  Refrigerate and serve cold.

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