10Ingredients
260Calories
45Minutes

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

Directions

  1. 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.
  2. 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
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NutritionView more

260Calories
Sodium16%DV390mg
Fat18%DV12g
Protein14%DV7g
Carbs11%DV33g
Fiber8%DV2g

PER SERVING *

Calories260Calories from Fat110
% DAILY VALUE*
Total Fat12g18%
Saturated Fat2.5g13%
Trans Fat
Cholesterol15mg5%
Sodium390mg16%
Potassium190mg5%
Protein7g14%
Calories from Fat110
% DAILY VALUE*
Total Carbohydrate33g11%
Dietary Fiber2g8%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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