Here in the midwest, pasta salad is a staple at BBQs and Potlucks every summer. Most of the time it is made with Italian Dressing and few vegetables so I wanted to mix it up a bit!
I have trouble finding exciting ways to incorporate veggies into side dishes for group gatherings but this one is pretty yummy!
Ingredients
- 2 cups Broccoli Florets
- 1 pint Grape or Cherry Tomatoes (halved)
- 1/4 medium Onion (chopped or diced)
- 1 cup Frozen Peas (thawed)
- 6 slices Bacon (fried and chopped (optional))
- 8 oz Cheddar Cheese (cubed)
- 3 cloves garlic (minced)
- 1 cup Ranch Dressing
- 12 oz Gluten Free Pasta (or Whole Wheat – Moderate Days)
Instructions
- Chop Broccoli into bite size pieces. You can use frozen broccoli, thaw in the microwave and drain. Or use fresh broccoli and blanche for 2-3 minutes. Run under cool water until chilled.
- Mix vegetables and garlic together. Gradually add some pasta (if applicable) and ranch dressing to the mixture until everything is coated.
- Refrigerate for at least 1 hour to allow flavors to blend. Add in cheese just before serving
Notes
You can’t mess this up! Measurements do not have to be exact and if you want to add or remove ingredients based off what you have on hand or enjoy, go for it!
MOD Carb: with pasta
LOW Carb: omit pasta
Cheese, bacon, and Ranch do give this dish a higher fat content, be mindful with your other dishes!
Tried this recipe?Mention @Christine.KSmith or tag #FBFFood!
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