Primavera Noodles Recipe -
Primavera Noodles Recipe
  • READY IN 18 mins

Primavera Noodles

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"Pasta and vegetables in creamy ranch sauce. This easy dish is a hit with everyone. Very versatile: you can use any pasta and veggies you have on hand."

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Original recipe makes 6 servings Change Servings


  1. Cook pasta according to package directions. During last 2 minutes of cooking, add broccoli and carrots to water. When pasta is al dente and broccoli and carrots are crisp-tender, drain water.
  2. Mix in mushrooms, green pepper, salad dressing, and cheese. Season with salt and pepper to taste. Serve hot or cold.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 8 mins
  • READY IN 18 mins

Reviews More Reviews

Most Helpful Positive Review
Jul 24, 2003

We made this recipe as a "last minute dinner" and it turned out better than I daughter, age 5, helped herself to THREE servings!! Next time, I plan to double the receipe so that there are leftovers because the first time we made it, there were none. I might try adding cooked, cubed chicken and since our family loves bell peppers, I might add a few more of those too! Overall, it was delicious and easy to make. The hardest part is chopping up the veggies. Thank you Becca for sharing this great, easy and fast supper idea!!

Most Helpful Critical Review
Aug 14, 2003

So quick and easy. Hot or cold, it's delicious both ways.


43 Ratings

Jul 24, 2003

great easy recipie, good sidedish for just about any meal

Oct 30, 2006

I usually don't like pasta salad, but I love this one and so did my family. The only change I made was that I left out the carrots and mushrooms. DELISH!!

Jan 25, 2005

This was a great side-dish for a Baked Pesto Chicken recipe on this site. We used tri-colored rotini, and left out the bell pepper. I cooked the veggies and noodles in seperate pots, mainly because I was concerned the veggies wouldn't get done enough for our 3 year old. My husband made the comment that this was a way better side dish than "any of that boxed stuff". Next time I might add a little brown mustard to add a little extra zing.

Oct 03, 2004

This was surprisingly good - I'm not a huge ranch dressing fan, but I still loved it! I changed it a bit by adding assiago cheese instead of parmesean, added fresh ground pepper, some salt, and bottled, minced garlic. I also used tri-colored rotini - was fantastic! Would definitely recommend!

Aug 14, 2003

For how easy this recipe is and how unexpectantly good it is, this recipe should recieve much more attention! I made this for friends who were coming over for a BBQ & it was a hit. I did add some cooked cubed chicken (2 breasts). One can easily modify the veggies to suit their tastes.

Apr 14, 2009

This is pretty tasty when served right after making. I tried it the next day, cold, and it wasn't nearly as appetizing. It seemed to lose a lot of the flavor while sitting overnight. Thanks :)


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  • Calories
  • 405 kcal
  • 20%
  • Carbohydrates
  • 48 g
  • 15%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 18.5 g
  • 28%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 11.2 g
  • 22%
  • Sodium
  • 419 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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