Crunchy Vegetable Ranch Pasta Salad Recipes

CRUNCHY VEGGIE RANCH EGG SALAD

Steps:

• Place chopped eggs in a medium bowl, and mash gently with a fork until pieces are small and uniform. Add green onions, carrot, celery and peas and toss with a spoon. Top with relish and Hidden Valley® Original Ranch® Dressing and stir. Season with salt and pepper to taste. For school lunch: pack in small reusable container with a side of whole grain crackers or melba toasts for dipping, spreading, or scooping. Or make it into a sandwich with whole grain bread.

GARDEN PASTA SALAD

Steps:

• Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
• Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in large bowl.
• Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture, add Parmesan cheese and mix well.
• Chill for one hour before serving.

CRUNCHY VEGETABLE RANCH PASTA SALAD

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli and cauliflower to the boiling water for the last 3 min. Drain; rinse with cold water. Drain well; place in large bowl.
• Add all remaining ingredients except cheese; mix lightly.
• Refrigerate 1 hour; stir. Sprinkle with cheese.

VEGGIE RANCH PASTA SALAD

Steps:

• Mix mayo and ranch seasoning until well blended.
• Set aside.
• In large bowl combine pasta, brocolli, cauliflower, radishes, cucumbers, and mayo mixture.
• Add salt, pepper.
• Let pasta salad set 4-6 hours or overnight if possible.
• Add more mayo if needed before serving (the creamier the better!).
• Serve chilled.

RANCH VEGETABLE SALAD

Steps:

• Put veggies and cheese into a large bowl.
• Mix mayo, yogurt and Ranch powder to make the dressing and pour over veggies.
• Mix well and chill.