Pasta Salad Veggie-Ranch Toss Ups
Ingredients(6)
Single cup (2.5 ounces)
shredded carrot
1 cup
green zucchini squash finely chopped
1 cup
medium red bell pepper finely chopped
1 cup
yellow zucchini squash finely chopped
1 cup
cooked tri-colored pasta
8 cups (1 lb. dry)
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Steps(4)
- 1
Prepare pasta according to package directions.
- 2
While pasta is cooking, chop vegetables.
- 3
Rinse the pasta in cold water to prevent further cooking.
- 4
Add the chopped vegetables, cooled pasta, and Ranch dressing to a bowl. Mix until well combined.
Have You Tried These Yet?
Ranch Swag
- Save
- Share
- Text
