Description
This creamy ranch pea pasta salad combines sweet peas, cheddar cheese, and a delicious homemade dressing for an easy and satisfying meal. It’s perfect for a quick dinner, potlucks, or gatherings, bringing vibrant flavors and fresh ingredients to your table!
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
- Combine the thawed peas in a large mixing bowl.
- Cook pasta in boiling salted water until tender, approximately 12 minutes, then drain and rinse with cold water.
- In the large bowl, mix cold peas and cold pasta together.
- Add shredded cheddar cheese to the mixture and stir gently.
- In a separate bowl, whisk together mayonnaise, apple cider vinegar, onion powder, garlic powder, yellow mustard, and ranch dressing mix.
- Pour the dressing over the peas, pasta, and cheese, stirring gently until all ingredients are combined.
- Fold in sunflower kernels and diced celery into the salad.
- Cover the salad and refrigerate for at least 1 hour before serving for optimal flavor.
Notes
For added crunch, consider mixing in more vegetables like bell peppers or carrots.
This salad is best served chilled, so make sure to factor in refrigeration time before serving.
Feel free to adjust the dressing ingredients according to your taste preferences for a personalized flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg