Simple Summer Pasta Salad
Try this Simple Summer Pasta Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 3/4 cup mayo
- 1 cup frozen peas
- 1/2 cup shredded parmesan cheese
- 1/3 upbacon bits
- 2 cups pasta (i used elbows)
- 1/3 upshredded carrot (about 1 large or 2 small whole
- 1 pkt. dry ranch dressing mix
- 2 tbs. milk
- 1 tbs. spicy brown mustard
- 1 small can sliced black olives (2.25 oz.)
- 2 heaping tsp. sun dried tomatoes chopped fine
- Carbohydrate 10.2957333392733 g
- Cholesterol 12.4440000064619 mg
- Fat 11.731600008301 g
- Fiber 1.005 g
- Protein 3.95440000022368 g
- Saturated Fat 2.61334000121781 g
- Serving Size 1 1 - 8 serving (58g)
- Sodium 346.220666843374 mg
- Sugar 9.29073333927327 g
- Trans Fat 0.507473333706129 g
- Calories 160 calories
Cook the pasta to just al dente, drain, and rinse with cold water.In a large bowl, add the pasta, mayo, ranch dressing mix, milk, and mustard, and mix well.Add all of the remaining ingredients and stir gently to coat.Refrigerate for several hours before serving, or overnight is best.
