I needed a new pasta salad that would be perfect for the spring. This was the winner, and please don’t allow the pasta to scare you I used egg and chick shaped ones for our Easter potluck this year. This is a rich and definitely creamy recipe that is sure to please any ranch lovers taste buds.
1 lb. Box Pasta of Choice
1 1/4 C Frozen Peas, defrosted
2 C Julienned Carrots
1 medium Cucumber, peeled, diced
3.2 oz. Packet Hidden Valley Ranch Seasoning
4 C Plain Greek Yogurt (higher the fat, the better)
1 quart Whole Fat Buttermilk
2 T Fresh Chives
Salt and Pepper to taste
-Cook pasta per package directions, drain and run under cold water.
-In large bowl, combine ranch seasoning, yogurt, buttermilk, chives and salt and pepper. Using a hand mixer, combine until all ingredients are incorporated and creamy.
-Pour cooked pasta, peas and carrots in to dressing. Stir well to incorporate and coat. Place in fridge for at least 4 hours (I suggest overnight). Stir before serving. Enjoy!