The last few months I've been sorting through tons of recipes I've cut from magazines or written down over the years. This has been a huge project and I'm still not finished! Can we recipe hoarder??
This is one of those recipes I came across when organizing. I remember either my Mom or older sister making this recipe when I was younger and I loved it. I had to make it and see if it's as good as I remembered it! It did turn out as good as I remembered!! This salad makes a huge batch and would be great for a potluck or BBQ! I also love that there's no mayo, making it a little healthier for you!
Ranch Vermicelli Pasta Salad
- 1- 1 pound package vermicelli pasta
- 1 cup tomatoes, diced
- 1/4 cup green onions, sliced
- 1/2 cup green, yellow or red bell pepper, diced
- 3/4 cup shredded cheddar cheese
- 1 package ranch dressing mix
- 1/4 cup salad oil
- 1- 1 1/2 teaspoons garlic salt
- black pepper, as desired
Cook pasta according to package directions. Do not overcook. Rinse with cold water, drain.
Whisk ranch dressing mix, oil, garlic salt and black pepper in a small bowl.
In a large bowl, combine cold pasta, tomatoes, onions, bell pepper and cheese. Pour dressing mixture over pasta and veggies. Toss to coat. Serve immediately or refrigerate until serving.
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On the blog... one year ago: Cheesy Summer Squash Rice