Heavanly Hidden Valley Ranch Tuna Egg Veggie Pasta Salad |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
This is an easy recipe for a quick Pasta salad lunch or side for dinner. I can never have enough of this particular Salad around, It is freezable, Thank Goodness or I would be making it daily. I hope you enjoy it as much as my family does. Ingredients:
3 hard-boiled eggs |
3 (6 ounce) cans tuna in water (albacore doesn't work well) |
1 lb shell macaroni, cooked aldente |
1 green pepper |
1 yellow pepper |
1 orange bell pepper |
1 cup hidden valley® original ranch® dressing |
1 cup mayonnaise |
1/2 cup brown mustard |
1 teaspoon garlic powder |
1/2 cup diced onion |
1/4 cup sour cream |
1/4 cup parmesan cheese |
Directions:
1. Boil macaroni shells until aldente' they should not be over cooked.
2. on a large cutting board dice your peppers and onion (yellow onion will be stronger than White or Vadallia).
3. mix together Hidden Valley Original Ranch Dressing.
4. Mayonnaise.
5. Brown Mustard.
6. Sour cream.
7. Parmesan Cheese.
8. garlic powder.
9. In large bowl. Set Aside.
10. Remove Your Macaroni shells from haet and dowse in cold water .
11. open Tuna keep juice, Peel Eggs, in a small bowl use a fork or pastry cutter to crush eggs, add Tuna. Mix thoroghly.
12. in pan pasta was cooked in add all ingredients together and mix well.
13. refridgerate fir 1/2 hour ENJOY!
|
|