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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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When I took this to a ladies' salad luncheon, the bowl was completely cleaned out! Ingredients:
1 cup uncooked small pasta shells |
3/4 cup fresh broccoli florets |
1 small carrot, thinly sliced |
1/3 cup cubed process cheese (velveeta) |
1/4 cup chopped cucumber |
1/4 cup diced celery |
1/4 cup sunflower kernels |
1 hard-cooked egg, peeled and chopped |
dressing: |
1/2 cup mayonnaise |
1/4 cup prepared ranch salad dressing |
3 tablespoons milk |
2 tablespoons red wine vinegar |
1 tablespoon dried minced onion |
1/2 teaspoon seasoned salt |
1/4 teaspoon garlic powder |
1/4 teaspoon dried parsley flakes |
1/4 teaspoon pepper |
1/4 teaspoon prepared mustard |
Directions:
1. Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, broccoli, carrot, cheese, cucumber, celery, sunflower kernels and egg.
2. In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Yield: 6-8 servings.
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