Ranch Pasta Salad

This week I’ve been thinking about barbeques and sunsets. Its probably because of all of the nice weather and everyone along with their brother is here in Central Oregon camping. Summer is definitely in full swing. Meaning the air is filled with the sent of barbequed meat! You know what goes well with meat? Pasta salad, specifically this ranch pasta salad! It is quick and easy to make a head of time, giving you some more time for mingling. The following recipe is also loved by my kids and Jacob, which is awesome because sometimes its hard to find something that they ALL will eat! That’s what happens when you have a house full of picky eaters. So finding this little gem was a life saver!

Ranch pasta salad has some veggies but you can spruce it up by adding extra junk if you want! The dressing tastes like a tangier better version of bottled ranch. Plus it is better for you than bottled ranch, because that stuff has all kinds of preservatives and additives. The texture is creamy, and a tad bit crunchy from the bell peppers. A big pot of this stuff is gone in a day or two. We make a large batch so the left overs can be used for lunch the next day or another side dish.

First off gather your supplies you will need:

• Tri-color rotini (we use two boxes three for a big crowd)
• 2 bell peppers (orange and yellow)
• 1 bunch green onions
• 1 container grape tomatoes
• 1 can of olives

For the dressing you will need:

• 1 1/2 cups mayonnaise
• 1 1/2 cups sour cream
• 1/2 cup red wine vinegar
• 2 cloves garlic
• 1 /2 tsp salt
• 1 tsp pepper
• 2 tbsp. Italian seasoning
• 1/2 tbsp. oregano
• 1/2 tbsp. basil
• 2 tsp garlic salt
• 1 tsp onion powder
• 1/2 tbsp. dill

Begin by mixing the dressing. It is easier if you cream together the mayo and the sour cream. Next add the vinegar and slowly stir that in. Then toss in your other seasonings, whisk it all up, and set it in the fridge so it has time to chill out.

Next, start your water to get it boiling, add a pinch of salt and some olive oil to help the noodles not stick together. While the water is boiling and the noodles are cooking, I chop everything up!

Looks pretty don’t it? After the noodles are cooked and cooled, mix everything together. I generally start by stirring in the dressing and then the veggies. Let it set in the refrigerator until you are ready to serve it!

Some extra sides that you could put in it to give it a little more oomf are:

• Broccoli
• Queso fresco cheese
• Peas
• Corn
• Black beans

Enjoy!