Crunchy Vegetable Ranch Pasta Salad Recipes

CRUNCHY VEGGIE RANCH EGG SALAD

Crunchy Veggie Ranch Egg Salad image

Provided by Melissa d'Arabian : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

6 hard-boiled eggs
2 green onions, chopped, greens only
1/2 small red pepper, finely chopped
1 carrot, peeled and finely chopped
1 large celery stalk, finely chopped
1/2 cup peas, cooked and cooled
2 tablespoons sweet pickle relish
1/3 cup Hidden Valley® Original Ranch® Dressing
Salt and pepper

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

Garden Pasta Salad image

A zesty pasta recipe, with lots of crunchy vegetables.

Provided by L. Gale

Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes

Time 1h30m

Yield 10

Number Of Ingredients 9

Ingredients

1 (16 ounce) package uncooked tri-color spiral pasta
½ cup thinly sliced carrots
2 stalks celery, chopped
½ cup chopped green bell pepper
½ cup cucumber, peeled and thinly sliced
2 large tomatoes, diced
¼ cup chopped onion
2 (16 ounce) bottles Italian-style salad dressing
½ cup grated Parmesan cheese

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.

Nutrition Facts : Calories 449.5 calories, Carbohydrate 45.1 g, Cholesterol 3.5 mg, Fat 27.4 g, Fiber 2.5 g, Protein 8.4 g, SaturatedFat 4.9 g, Sodium 1539.7 mg, Sugar 10.6 g

CRUNCHY VEGETABLE RANCH PASTA SALAD

Crunchy Vegetable Ranch Pasta Salad image

Add some color to your next pasta salad with crunchy garden veggies-and top it all off with Parmesan and chopped turkey bacon.

Provided by My Food and Family

Categories Home

Time 1h30m

Yield 14 servings, about 3/4 cup each

Number Of Ingredients 9

Ingredients

1 pkg. (16 oz.) multi-grain rotini pasta, uncooked
2 cup small broccoli florets
1 cup small cauliflower florets
1 red pepper, chopped
1 small red onion, thinly sliced
1 cup halved cherry tomatoes
4 slices OSCAR MAYER Turkey Bacon, cooked, cut into 1/2-inch pieces
1 bottle (8 oz.) KRAFT Lite Three Cheese Ranch Dressing
1/4 cup KRAFT Grated Parmesan Cheese

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.

Nutrition Facts : Calories 180, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 8 g

VEGGIE RANCH PASTA SALAD

Veggie Ranch Pasta Salad image

A good way to get kids to eat veggies. My kids love this. Great for potlucks and family gatherings. I always get requests to make this.

Provided by Gypsybartender

Categories < 30 Mins

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1 (10 ounce) package pasta, cooked and drained (elbow "or" small shells work fine)
2 cups broccoli florets
2 cups cauliflower florets
1 bunch red radish, diced
2 cucumbers, sliced thin
1 cup Hellmann's mayonnaise
1 package hidden valley ranch dressing mix
salt and pepper

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.

Nutrition Facts : Calories 359, Fat 14, SaturatedFat 2.1, Cholesterol 10.2, Sodium 299.2, Carbohydrate 51.5, Fiber 2.9, Sugar 5.8, Protein 8.6

RANCH VEGETABLE SALAD

Ranch Vegetable Salad image

Make and share this Ranch Vegetable Salad recipe from Food.com.

Provided by KayBeeOakdale

Categories Vegetable

Time 20m

Yield 20 serving(s)

Number Of Ingredients 7

Ingredients

1 head cauliflower, cut into small pieces
1 bunch broccoli, cut into small pieces
12 ounces frozen peas (thawed)
1 lb cheese, cut into small cubes
16 ounces mayonnaise
8 ounces plain yogurt
1 ounce ranch dressing mix

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.

Nutrition Facts : Calories 113.5, Fat 6.2, SaturatedFat 3.8, Cholesterol 16.1, Sodium 262.3, Carbohydrate 8.3, Fiber 2.1, Sugar 2.5, Protein 7.2

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