Creamy Ranch Pasta Salad

Ingredients

½ lb pasta – cooked to al dente per box instructions

1 small carrot – shredded

¼ Cup – frozen baby peas

3 Tbs Onion – minced

¼ Cup parmesan cheese (for vegan - do not use this)

1 packet Hidden Valley Ranch Salad Dressing mix

1 Cup Mayonnaise (we prefer Hellman’s) (for Vegan use Veganaise)

1 Cup Milk (for Vegan - use almond milk)

Salt and pepper to taste

Preparation

Cook pasta according to package directions – drain and set aside to cool. Any pasta is fine – shells, macaroni or penne work great. Once cool, grate the carrot and add to the pasta. Add the peas to the pasta as well as the onion and parmesan cheese.

In a separate bowl, mix dressing mix and mayo together with a whisk. Whisking vigorously, pour the milk into the mayo little by little, whisking until well combined and creamy. Pour the dressing mix over the pasta and mix well with a large spoon. Salt and pepper to taste. Cool in fridge for an hour before serving. If taking to an outdoor event – keep cool until ready to serve and place any leftovers immediately in the fridge