Ranch Pasta Salad Recipe
This Ranch Pasta Salad Recipe just screams “summertime” doesn’t it? It’s great anytime, but when you’re going to barbecue, cook outside, have a picnic, go to the lake or the park, or have family and friends over – you almost just have to have a big bowl of pasta salad on hand – don’t you? This recipe is just something I developed over time, and it’s a combination of things I loved. We always enjoyed the macaroni salad from the deli because it had nice big chunks of cheese in it. But we also like broccoli and black olives a lot. That combination of kind of the soft and crunch, tart olive and sweet carrot – it all blends together for an awesome pasta salad with ranch dressing that everyone will want you to make every time!
- 1 16 oz. box rotini noodles
- 1 block colby cheese (cubed)
- 1 cup broccoli (chopped)
- 1 can olives (sliced)
- 1 carrot (shaved)
- 1 1/2 cup ranch dressing
- salt and pepper to taste
Cook noodles according to package directions and allow to cool. Mix all ingredients together in large bowl and season with salt and pepper to taste. Can be eaten warm or chilled. Refrigerate leftovers.
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Long gone are the days when people created their salads by purchasing a head of iceberg lettuce and a head or romaine, cutting up a tomato and a boiled egg and adding some wishbone dressing. Today anyone can create a delicious gourmet salad by picking up one of the hundreds of bagged salad mixes available and adding ingredients to create masterpieces such as: Mandarin Chicken Salad with Toasted Sesame Vinaigrette Classic Caesar Salad with Herb Croutons Spinach Salad with Roasted Cherry Tomatoes Each salad has dressing recommendations and recipes, menu ideas, and nutritional information. The book contains recipes for more than 100 salads and dressings.
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The problem is not washing salad greens, the difficulty lies in drying them. A wet spinach leaf, or a damp piece of Boston lettuce will turn limp in the bowl and dilute the dressing. Since oil and water do not mix, the oil will never cling to wet greens, instead it will pool in the bottom of the bowl, leaving your salad naked, rather than properly dressed. There are many ways to leave your greens high and dry and ready for dressing, but the most efficient technique is to use a salad spinner. The method works because of centrifugal force. As the basket spins the greens and the water are forced from the center to the sides, the greens are trapped against the grid, while the water flies out past the greens. The gears on this salad spinner are well-integrated and there is a brake that brings the spinner to a quick halt (no need to wait until the basket stops spinning). It also has a non-skid base that keeps the basket from sliding around on your work surface. Specifically designed for comfort and function, the soft rounded pump fits in your palm and absorbs pressure while you work. The clear base is dishwasher safe and can double as a serving or storage bowl.
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