Peppercorn Ranch Pasta Recipes

SUMMER SEAFOOD PASTA SALAD

Steps:

• Gather the ingredients.
• Cook the pasta until done but not overcooked. Cool under cold running water and drain well.
• In ​a large bowl, combine the drained pasta, seafood, shredded cheese, ranch dressing, peas, green and red bell pepper, onion, and carrot, if using. Toss gently but blend thoroughly.
• Refrigerate the salad for 3 to 4 hours. If the texture is dry, add more dressing. Top with the tomatoes and parmesan cheese.

BUTTERMILK PEPPERCORN RANCH SALAD DRESSING

Steps:

• Whisk together buttermilk, sour cream, mayonnaise, ground peppercorns, chives, dill, parsley, garlic powder, onion powder, and salt in a large bowl. Cover and refrigerate until flavors combine, 3 hours to overnight.

CREAMY PEPPERCORN PASTA SALAD RECIPE - (4.4/5)

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

GARDEN RANCH PASTA SALAD

Steps:

• Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
• Drain pasta; rinse with cold water. Shake to drain well.
• In medium bowl, mix seasoning mix, dressing and dill weed. Stir in pasta and remaining ingredients. Store any remaining salad covered in refrigerator.

PARMESAN-PEPPERCORN RANCH DRESSING

Steps:

• Whisk well together all ingredients and chill for at least 24 hours before using.