With record high temps throughout March (though today it is brrrr cold as it should have been earlier this month), my nose was treated to the delicious smell of cook outs. I don’t know about you, but sometimes I get tired of the same old macaroni or potato salad, so I came up with one of my own.
Tuscan Italian Ranch Pasta Salad
Ingredients:
1 box tricolor rotini pasta
1/2 bottle of Zesty Italian Dressing
1/2 bottle of Tuscan House Italian Dressing
1/4 bottle of Hidden Valley Ranch dressing
2 cups carrot slivers
2 cups broccoli crowns
1 cup chopped shallots
3 chopped hard boiled eggs
1 lb package sliced pepperoni, quartered
1 cup shredded cheddar cheese
salt and pepper to taste
Directions:
1. Cook pasta according to directions. Drain and set aside til completely cool. (you can rinse cold water over them to help them cool faster).
2. In a large salad bowl, mix in everything until all is well coated.
3. Refrigerate for at least 1 hour prior to serving and serve chilled.
This looks great! I’d throw in some cucumbers and tomatoes because those are two of my favorites in salads.
oh thank you..this sounds wonderful! I will be adding the onions and broccoli (I love both!!) I love a good pasta salad. Thanks Steph!!
I always love a good pasta salad! This one sounds amazing
This salad looks yummy. I am tired of the old winter food. I will give this a try this weekend. Thank you.
You can add onions and broccoli, etc, which I plan to do next time. I left them out because my kids are picky but I think it would be even better with some veggies.