Ranch Vinaigrette Pasta Salad

Ranch Vinaigrette Pasta Salad

     I love the flavor of ranch dressing!  But in the summer time that thick and creamy dressing can seem out of place on a hot summer afternoon.  That is why this past weekend when we were grilling with the neighbors, I decided to try and make a Ranch Vinaigrette to go with my pasta salad instead.  I had no idea how it would turn out, or if it would even be edible but thankfully the pasta salad turned out delicious!

Ranch Vinaigrette Recipe:

Tri-Colored Pasta (8 oz)
2 packets of ranch powder
1/4 cup white vinegar
1/4 cup apple cider vinegar
1/4 cup olive oil
1/2 cup water
Frozen Peas and Carrots (10 oz is what I used)
     After cooking the pasta and veggies, I set them to cool and whipped together the remaining ingredients.  I ended up not using about 1/4th of the finished dressing, as it was more than the pasta salad needed.  The whole dish turned out to be a great hit, and it was so refreshing!  Even the little kids liked it, which I was not so sure about since it had veggies in it, and the vinaigrette could have been to “tangy” but they LOVED IT!

 

Comments

  1. Brenda Peterson :

    I'm going to make this today. Thanks for sharing.