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Categories:Viewed: 21 - Published at: 2 months ago
Ingredients
- 1/2 pound pasta - cooked to al dente per box instructions
- 1 small carrot - shredded
- 1/4 cup peas - frozen baby
- 3 tablespoons onion - minced
- 1/4 cup Parmesan cheese for vegan - do not use this
- 1 packet Hidden Valley Ranch Salad Dressing Mix
- 1 cup mayonnaise we prefer Hellman's, for Vegan use Veganaise
- 1 cup milk for Vegan - use almond milk
- salt
- pepper
Method
- 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
