Description
This Creamy Ranch Pea Pasta Salad features a delicious combination of pasta, tender peas, and a creamy dressing. It’s a quick and easy dish perfect for picnics, potlucks, or a delightful side meal. Enjoy the vibrant flavors of cheddar cheese, crunchy celery, and sunflower kernels in every bite!
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, around 12 minutes.
- Drain the pasta and rinse under cold water to cool.
- Combine the cold peas and pasta in the mixing bowl.
- Add the shredded cheddar cheese to the bowl.
- In another bowl, mix the mayonnaise, apple cider vinegar, onion powder, garlic powder, yellow mustard, and ranch dressing mix until smooth.
- Pour the dressing over the pasta, peas, and cheese mixture. Stir gently to combine.
- Fold in the sunflower kernels and diced celery until evenly distributed.
- Cover the salad and refrigerate for at least 1 hour before serving to enhance the flavors.
Notes
For a crunchier texture, add more sunflower kernels.
You can substitute Greek yogurt for mayonnaise for a healthier option.
Best served chilled; allow flavors to meld in the refrigerator.
Nutrition
- Serving Size: 1 cup
- Calories: 354
- Sugar: 4g
- Sodium: 495mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg