Description

This Creamy Ranch Pea Pasta Salad is a delightful mix of tender pasta, sweet peas, and a rich, creamy dressing, perfect for potlucks or a quick weeknight dinner. Its simple prep and vibrant flavors make it a go-to recipe for families and gatherings alike.

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

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Instructions

In a large mixing bowl, add the thawed peas.
Cook the small sea shell pasta in boiling salted water until tender, about 12 minutes.
Drain the pasta and rinse with cold water to cool it down.
In the mixing bowl, combine the cold peas and cooked pasta.
Stir in the shredded cheddar cheese until evenly distributed.
In another bowl, whisk together the mayonnaise, apple cider vinegar, onion powder, garlic powder, yellow mustard, and ranch dressing mix until smooth.
Pour the dressing over the peas, pasta, and cheese mixture. Stir gently to combine all ingredients well.
Fold in the sunflower kernels and diced celery for added crunch.
Cover the salad and refrigerate for at least 1 hour before serving to enhance the flavors.

Notes

For a lighter version, consider using yogurt instead of mayonnaise.
Feel free to add other vegetables like bell peppers or carrots for more crunch.
This salad is even better if made a day in advance, allowing the flavors to meld.

Nutrition

Serving Size: 1 cup
Calories: 420
Sugar: 3g
Sodium: 800mg
Fat: 27g
Saturated Fat: 4g
Unsaturated Fat: 23g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 4g
Protein: 10g
Cholesterol: 15mg