- ½ lb. short noodles – any shape, cooked al dente per box instructions
- 1 medium carrot – shredded
- ½ cup frozen baby peas
- 1 cup prepared ranch dressing - choose your favorite variety
- ¼ cup grated parmesan cheese
- Salt and pepper to taste
Cook pasta according to package directions – drain and set aside to cool. Any pasta is fine – shells, macaroni or penne work great. Once cool, grate the carrot and add to the pasta. Add the peas to the pasta as well as the onion and parmesan cheese. In a separate bowl, mix dressing mix and mayo together with a whisk. Whisking vigorously, pour the milk into the mayo little by little, whisking until well combined and creamy. Pour the dressing mix over the pasta and mix well with a large spoon. Salt and pepper to taste. Cool in fridge for an hour before serving. If taking to an outdoor event – keep cool until ready to serve and place any leftovers immediately in the fridge.
- Yields: About 6 servings
- Preparation Time: 20 minutes
Related Articles