Pasta salad is perfect almost anywhere — at a picnic, next to barbecue, alongside fried chicken or with a sandwich. Creamy and cool, it always makes me think of summer! –Mellyn
- 1 1/2 cups dry pasta
- 1 cup freeze-dried peas
- 2 Tablespoons dehydrated carrots
- 1 1/2 Tablespoons ranch dressing mix (1/2 packet)
- 3/4 cup mayonnaise
- 1/2 cup milk
- 1/2 cup real bacon bits (optional)
- Cook pasta according to package directions.
- Rehydrate peas and carrots by covering with cold water. Let stand.
- Mix ranch dressing mix into milk and mayonnaise. Refrigerate.
- When pasta is done, rinse well and leave in cold water for a few minutes to cool.
- Drain peas, carrots and pasta.
- Combine pasta and ranch mixture, adding carrots and peas.
- Refrigerate until ready to serve (a couple of hours is preferrable, but in a pinch, we eat it lukewarm, and it’s still yummy!)
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