Description
Hidden Valley Spring Ranch Pasta Salad combines tender pasta with fresh spring vegetables, cheddar cheese, and a light Hidden Valley‑style ranch dressing for a bright, cold side dish.
Ingredients
12 oz rotini or tri-color pasta
1 cup peas, fresh or frozen and thawed
1 cup carrots, diced or shredded
1 cup broccoli florets, chopped small
1/2 cup red onion, diced
1 cup cheddar cheese, cubed
3/4 cup ranch dressing (or “Hidden Valley” style)
2 tbsp mayonnaise
1 tbsp white wine vinegar or lemon juice
1/2 tsp salt
1/4 tsp black pepper
Instructions
1. Bring a large pot of salted water to a boil and cook pasta until al dente.
2. Drain pasta and rinse under cold water until fully cooled.
3. Blanch peas and broccoli for 1–2 minutes in boiling water, then chill under cold water.
4. Add cooled pasta, peas, carrots, broccoli, red onion, and cheddar cheese to large bowl.
5. Whisk together ranch dressing, mayonnaise, vinegar or lemon juice, salt, and pepper.
6. Pour dressing over salad and toss until evenly coated.
7. Cover and chill 30+ minutes before serving.
Notes
Use fresh spring peas when in season.
Blanching preserves bright green color and firm texture.
Store covered in refrigerator up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Method: Boiled
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 6g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 25mg