Description
This Creamy Ranch Pea Pasta Salad bursts with flavor and is a breeze to prepare. Featuring peas, pasta, shredded cheddar, and a creamy ranch dressing, it’s an ideal choice for a quick dinner or a satisfying side dish.
Ingredients
Scale
- 3 cups frozen sweet peas, thawed and drained
- 4 cups small sea shell pasta, cooked
- 1 cup shredded cheddar cheese
- 1 1/2 cups mayonnaise
- 1 teaspoon apple cider vinegar
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 tablespoon yellow mustard
- 1 0.4-ounce package dry restaurant-style ranch dressing mix
- 1/4 cup sunflower kernels
- 1/4 cup diced celery
Instructions
- In a large mixing bowl, add the thawed peas.
- Cook the pasta in boiling salted water until tender, about 12 minutes.
- Drain the pasta and rinse it with cold water.
- Combine the cold peas and cold pasta in a large bowl.
- Add in the shredded cheddar cheese.
- In another bowl, whisk together the mayonnaise, apple cider vinegar, onion powder, garlic powder, yellow mustard, and ranch dressing mix.
- Pour the dressing over the peas, pasta, and cheese mixture. Stir gently to combine.
- Fold in the sunflower kernels and diced celery.
- Cover the bowl and refrigerate for at least 1 hour before serving for enhanced flavor.
Notes
For a lighter version, use Greek yogurt instead of mayonnaise.
Feel free to add other vegetables like bell peppers for extra crunch.
This salad tastes even better the next day!
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg