Ranch Pasta Salad
Ingredients
- 1 lb cavatappi pasta cooked and cooled
- 2 medium carrots peeled and cut into a small dice
- 1 whole red bell pepper cut into a small dice
- Chopped fresh dill to taste
- Chopped fresh parsley to taste
- Cabbage slaw mix or finely chopped red cabbage, to taste
- Your favorite ranch dressing to taste
- Micro broccoli or microgreens to taste, plus more for garnish
Directions
- Cook the cavatappi according to the package directions. Drain and cool completely.
- Combine the cooled pasta, carrots, red bell pepper, dill, parsley, slaw mix, and ranch dressing in a large bowl. Toss well.
- Add the micro broccoli or microgreens right before serving and toss together.
- Garnish with more fresh herbs and microgreens.
For meal prep, store the microgreens separately and add them just before serving so they stay fresh. The pasta may absorb some dressing as it chills, so stir in a little extra ranch before serving if needed. Store covered in the refrigerator and enjoy within 3 to 4 days. Slaw mix is the easiest shortcut, but finely chopped red cabbage works just as well.