Creamy Pasta Salad
Yields:
8
Cook Time:
30 mins
Total Time:
40 mins
Cal/Serv:
170
Jump to recipeRanch dressing and veggies make this pasta salad a healthy family hit.
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Ingredients
- 8 oz.
ditalini pasta
- 1
medium carrot, finely chopped
- 4 oz.
green beans, cut into 1/2-in. pieces
raw kernels from 2 ears of corn
- 1
medium fennel bulb, trimmed, cored, and cut into 1/2-in. chunks
- 2 Tbsp.
fennel fronds, chopped
- 1
small red pepper, finely chopped
- 2 Tbsp.
packed fresh flat-leaf parsley leaves, chopped
- 1/2 cup
Light Ranch ressing
- 1/2 tsp.
sugar
- 1/2 tsp.
salt
- 1/2 tsp.
freshly ground black pepper
Directions
- Step 1Heat covered 3-quart saucepan of salted water to boiling on high. Add ditalini pasta and cook 6 minutes. To same saucepot, add carrot and green beans. Cook 3 minutes or until vegetables are tender-crisp. Drain pasta and vegetables into large colander and rinse with cold water until completely cool.
- Step 2Transfer pasta and vegetables to large bowl. Add raw kernels, fennel bulb, fennel fronds, red pepper, flat-leaf parsley leaves, Light Ranch Dressing, sugar, salt, black pepper; stir until well combined.
Related: Our Favorite Recipes for Pasta Salad
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