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Location: Texas, United States

Wednesday, January 11, 2012

Creamy Shell Pasta

1 cup small uncooked seashell pasta
3/4 cup fresh broccoli florets
1 small carrot, thinly sliced
1/3 cup cubed American cheese
1/4 cup chopped cucumber
1/4 cup diced celery
1/4 cup sunflower kernels
1 hard-cooked egg, peeled and chopped

Note:I did not have broccoli, cucumber, celery, or sunflower kernels on hand. I made mine with halved grape tomatoes instead, and subbed shredded cheese for cubed. The dressing was quite yummy. From

1/2 cup mayonnaise
1/4 cup prepared Ranch salad dressing
3 tablespoons milk
2 tablespoons red wine vinegar
1 tablespoon dried minced onion
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley flakes
1/4 teaspoon pepper
1/4 teaspoon prepared mustard
1. Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, broccoli, carrot, cheese, cucumber, celery, sunflower kernels and egg. In a small bowl, combine the dressing ingredients. Pour over salad and toss to coat. Serve immediately.



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