Recipe by BECKARIAH
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
fresh sliced mushrooms
green bell pepper, chopped
ranch-style salad dressing
grated Parmesan cheese
We made this recipe as a "last minute dinner" and it turned out better than I expected...my 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!!
So quick and easy. Hot or cold, it's delicious both ways.
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!!
great easy recipie, good sidedish for just about any meal
No green pepper and used a lot more broccoli and carrots; also added chicken to make it a one dish meal. This was pretty darn tasty, very easy and my daughter gobbled it all up, including most of the mushrooms which she doesn't like! Although I love onions, next time I think I'll add peas instead of onions. Thanks for sharing! Oh and I cooked the carrots and broccoli as the recipe stated and it came out perfect!!
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 166
Dozens and dozens of appetizers perfect for the winter season.
Complete the meal with your favorite holiday side dishes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make a fast and easy side dish with spring veggies.
Zucchini turns into tasty “noodles” sautéed with garlic and topped with cheese.
See how to make a delicious spring pasta loaded with fresh vegetables.