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| thekitchenandalatte.com |
INGREDIENTS
- 16 ounces pasta
- 3 scallions chopped greens and all
- 1/2 red pepper chopped
- 1/2 yellow pepper chopped
- 1 cucumber quartered and sliced
- 1 carrot shredded
- 2 tomatoes medium sized - chopped
- 3 tbsp Homemade Ranch Seasoning or 1 oz package from store
- 1 1/2 cups mayo
- ⅓ cup milk
- 1 tsp garlic powder
- 1 tsp parsley for garnish - more if needed
INSTRUCTIONS
- Cook pasta according to instructions. Drain and rinse with cold water to cool down.
- Put into a container and add the scallions, place in the refrigerator until the pasta is cold - about 1/2 hour to 1 hour.
- Once pasta and scallions are cold, add in the chopped pepper, cucumber and shredded carrot. Stir well to combine.
- In a medium bowl mix the mayo, milk, garlic, and Homemade Ranch Seasoning (or seasoning packet.) Add into the the pasta mix and stir well.
- Place back in the fridge until ready to serve.
- Just before serving add in the chopped tomatoes and stir to combine. Sprinkle parsley on top for garnish.
- Enjoy!
NOTES
- This salad will get a better flavor if it sits in the fridge for at least a half hour before serving - but do not add tomatoes until ready to serve. It is not required tho and you can mix and serve once the pasta is cooled down enough.
- The nutrition facts are an estimate and calculated using store bought seasoning so using the homemade will change these values slightly.
- A good alternative to scallions is red onion when it comes to cold salads. Red onion will bring out the flavor of the onion more as scallions are mild, but kids tend to like the scallions better since they are very mild.
- Tomatoes should not go in the salad too soon. They get a weird texture when refrigerated. To keep it a fresh salad, they are best added before serving.
