Vibrant colors, nutritious and filling. When I think of pasta salad, that is what I imagine. It’s easy to make and versatile. Add veggies or not. Add chicken or not. Add cheese or not. Do whatever you’d like. It’s almost impossible to mess this one up.
Servings: 4-5 · Prep time: 10 min · Cook time: 15 min · Ready in: 25 min · Skill level: Novice
Ingredients
- 2 1/2 cups of cooked pasta
- 1 cup of broccoli florets
- 1/3 cup of red bell pepper, diced
- 1/3 cup of yellow bell pepper, diced
- 1/3 cup of lowfat ranch dressing
- 1/4 of frozen green peas (cooked)
Method
Cook the pasta according to package instructions.
Add the broccoli into the boiling pasta for about 90 seconds. Don’t cook the broccoli. Just bring out its beautiful green color.
Pour the pasta and broccoli into a strainer. Run cold water over the broccoli and pasta they have cooled completely.
Strain the pasta and broccoli one more time and then pour them into a large mixing bowl.
Add in the bell peppers, peas, ranch dressing and stir.
Plate and serve immediately or refrigerate it for later.
