Prep 30 mins
Cook 0 mins
My husband's favorite - he'll put away the whole batch in two days. Not the lightest pasta salad, but very tasty and refreshing on a hot day. This is a great side with sandwiches, chicken, burgers, etc., or it makes a good lunch by itself. This is very flexible, so feel free to add/omit veggies, adjust seasonings or increase/decrease dressing as you see fit.
- 1 cup mayonnaise
- 2⁄3 cup ranch dressing
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon dried thyme
- black pepper
- 1 lb rotini pasta (or similar shape)
- 2 -3 cups fresh broccoli florets, cut bite-sized
- 1 red bell pepper, cut into 1-inch strips
- 4 ounces cheddar cheese, cut into 1/2-inch cubes
- 4 ounces monterey jack cheese or 4 ounces mozzarella cheese, cut into 1/2-inch cubes
- Cook pasta in a large pot of salted water. When pasta is almost tender (about 2 minutes from done) add broccoli. Return to a boil and continue cooking until pasta is al dente and broccoli is crisp-tender. Drain and rinse with cold water. Drain again and return to pot; add bell pepper and chill while preparing dressing.
- Prepare dressing by combining all ingredients in a medium-sized bowl and stirring thoroughly. Taste and adjust seasonings.
- When salad is cool enough, add cheese cubes (you don't want them to melt) and dressing. Stir well to combine and transfer to a large bowl or casserole dish. Serve chilled.
This was easy, fast and very tasty! I added some chopped sweet onion and used Pepperjack cheese. for PAC spring 2010
This recipe was so quick and easy. The only change i made was to add spicy ranch and extra pepper. My husband loves cherry tomatoes so those were also added.
Made this for a BBQ, couldn't get any broccoli so added seeded tomatoes instead and used Paul Newman's ranch dressing, as ranch dressing isn't big thing here, although I loved it so much I'll be using it again. I and everyone else enjoyed the salad.