Description

This Creamy Ranch Pea Pasta Salad is a delightful blend of sweet peas, cheddar cheese, and a tangy ranch dressing. Perfect for gatherings or as a quick weeknight side, it’s easy to make and a crowd-pleaser.

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

Cook Mode Prevent your screen from going dark

Instructions

In a large mixing bowl, add the thawed peas.
Cook the pasta in boiling salted water for about 12 minutes until tender, then drain and rinse with cold water.
Combine the cold peas and cold pasta in a large bowl.
Mix in the shredded cheddar cheese.
In another bowl, whisk 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, then stir gently to combine everything.
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 flavor.

Notes

For best flavor, make the salad a few hours in advance or the day before serving.
Feel free to add other vegetables like bell peppers or onions for extra crunch and flavor.
This pasta salad can be served as a main dish or side dish.

Nutrition

Serving Size: 1 cup
Calories: 600
Sugar: 3g
Sodium: 800mg
Fat: 45g
Saturated Fat: 7g
Unsaturated Fat: 32g
Trans Fat: 0g
Carbohydrates: 51g
Fiber: 4g
Protein: 11g
Cholesterol: 15mg