Ranch Picnic Pasta Salad Recipes

THE PERFECT PICNIC PASTA SALAD

Steps:

• Whisk Dijon mustard, cider vinegar, rice vinegar, salt, sugar, and cayenne together in a large bowl for about 30 seconds. Whisk in olive oil in 1-teaspoon increments until emulsified. Whisk in tarragon, dill, parsley, chives, and thyme. Remove and reserve 1/2 of the dressing in a separate small bowl.
• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Add snow peas, carrots, peas, and broccoli about 2 minutes before the pasta is done. Drain pasta and veggies well, but do not rinse.
• Transfer hot pasta mixture to the vinaigrette in the large mixing bowl and toss well to combine. Let rest for 5 minutes and toss again. Toss occasionally until the mixture is almost room temperature, 15 to 20 minutes.
• Add bell peppers, cherry tomatoes, red onion, green onions, salt, and the reserved dressing and toss well.
• Wrap and chill in the refrigerator for 3 to 4 hours before serving. Toss and adjust seasoning before serving.

PICNIC PASTA

Steps:

• Whisk together the mayonnaise, yogurt, vinegar and honey in a large bowl. Stir in the cornichons, herbs, capers, celery and fennel until combined. Add the pasta and salt and toss until well coated.

RANCH PICNIC PASTA SALAD

Steps:

• Cook pasta according to package directions. Prepare Italian dressing mix according to directions (but using about 1/2 the oil called for). Mix Ranch dressing with vinegar and oil. Drain pasta well and rinse with cold water, drain well again. Place all ingredients into large bowl and toss well. best to let sit overnight in refridgerator to let tastes marinate well Toss before serving.

RANCH PASTA SALAD

Steps:

• In a large container gently combine all ingredients mixing well.
• Cover and refrigerate at least 30 minutes, the longer it mingles the better it tastes!

RANCH PICNIC PASTA SALAD

Steps:

• Cook pasta according to package directions.
• Prepare Italian dressing mix according to directions (but using about 1/2 the oil called for).
• Mix Ranch dressing with vinegar and oil.
• Drain pasta well and rinse with cold water, drain well again.
• Place all ingredients into large bowl and toss well.
• Refrigerate 12 hours.
• Toss before serving.
• **Can use 1/2 of a green, yellow, and orange bell pepper to add more color.
• You can add other raw hard vegetables such as julienne carrots, blanched asparagus, sliced radish, anything you like.

RANCH AND AVOCADO PASTA SALAD

Steps:

• Mix the Ranch dressing mix with the milk and mayonnaise and leave in the fridge to thicken. If you have time, prepare the Ranch dressing a few hours beforehand to allow the flavours to blend.
• Cook the pasta.
• Mix the pasta with the Ranch dressing, avocado, cherry tomatoes and meats.
• Enjoy!

RANCH, BACON, AND PARMESAN PASTA SALAD

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink. Transfer to a bowl, and refrigerate until cool, at least 30 minutes.
• Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, let cool, and chop.
• In a large salad bowl, stir together the ranch dressing, bacon, Parmesan cheese, carrot, celery, and red onion until well combined. Lightly stir in the cooled pasta to coat with dressing, and refrigerate 2 hours to blend flavors before serving.