Creamy Peppercorn Pasta Salad Recipe 455

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PEPPERCORN RANCH PASTA



Peppercorn Ranch Pasta image

This pasta salad is easy to make and a delicious meal or side dish for the whole family.

Provided by kuusisto

Categories     Salad     100+ Pasta Salad Recipes     Vegetarian Pasta Salad Recipes

Time 3h25m

Yield 5

Number Of Ingredients 7

2 cups colored rotini pasta
1 cup baby carrots, sliced
1 cup fresh broccoli florets
¼ cup chopped red onion
1 cup cauliflower, chopped
¼ cup chopped green bell pepper
10 ounces peppercorn Ranch salad dressing

Steps:

  • Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Place cooked pasta in a large bowl and combine with sliced baby carrots, broccoli, red onion, cauliflower, green pepper and peppercorn ranch dressing; mix well. Cover and refrigerate for several hours.

Nutrition Facts : Calories 432.9 calories, Carbohydrate 23.6 g, Cholesterol 19.3 mg, Fat 35.4 g, Fiber 2.7 g, Protein 6.1 g, SaturatedFat 5.9 g, Sodium 553.9 mg, Sugar 5.2 g

CREAMY PEPPERCORN DRESSING



Creamy Peppercorn Dressing image

The home economists in our Test Kitchen tossed together some simple ingredients to create this creamy salad dressing. It conveniently keeps in the refrigerator for 2 weeks.

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield 2-1/2 cups.

Number Of Ingredients 8

1 cup mayonnaise
1 cup sour cream
1/3 cup grated Parmesan cheese
1/4 cup milk
3 tablespoons lemon juice
1-1/2 to 2 teaspoons coarsely ground pepper
1/2 teaspoon garlic salt
1/2 teaspoon onion powder

Steps:

  • In a small bowl, combine all ingredients. Cover and refrigerate for up to 2 weeks.

Nutrition Facts : Calories 112 calories, Fat 11g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 137mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

CREAMY PEPPERCORN PASTA SALAD RECIPE - (4.4/5)



Creamy Peppercorn Pasta Salad Recipe - (4.4/5) image

Provided by Cookie67

Number Of Ingredients 12

Dressing:
1 lb. pasta (colored rotini or whole wheat bowties are nice)
2 Cups broccoli florets
1 15-oz. can artichoke hearts, drained and quartered
1 Cup fresh peas or thawed frozen peas
1 Cup hard salami, thinly sliced into strips
1 15-oz. can black olives, drained and halved (leave whole if desired)
2 TB. CREAMY PEPPERCORN DRESSING MIX
3 TB. water
1 Cup sour cream
1 Cup mayonnaise (regular or low fat)
2-3 TB. vinegar or water

Steps:

  • Cook the pasta according to package directions. While the pasta cooks, bring a pot of water to a boil. Add the broccoli and cook for 2 minutes. Rinse under cold water, drain and set aside. Drain the pasta and place in a serving bowl. Add the broccoli, artichokes, peas, salami and olives and toss gently to combine. In a small bowl, combine the CREAMY PEPPERCORN DRESSING MIX and the water. Let stand for 5 minutes. Add the sour cream and mayonnaise and mix well. Add vinegar or water to reach the desired consistency. Pour the dressing over the pasta and veggies, mix well, serve or chill before serving. Prep. time: 10 minutes Cooking time: 12 minutes Serves: 10-12

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