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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 5 |
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An old time favorite...jazzed up a bit. Ingredients:
2 cups uncooked seashell pasta noodles |
3 eggs |
1 (3 ounce) package pepperoni, sliced |
1 (8 ounce) package cheddar cheese, shredded |
1 medium size zucchini, chopped fine |
2 -3 bunches green onions, sliced |
2 tablespoons dry hidden valley ranch dressing mix |
1/3 cup milk |
1 cup mayonnaise |
2 teaspoons mustard |
1/2 teaspoon sugar |
1/4 teaspoon celery seed |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1/8 teaspoon oregano |
Directions:
1. Boil pasta noodles according to pkg. directions, rinse in cold water and store in refrigerator over night.
2. Place eggs in medium sized pan and add enough water to cover them by one inch.
3. Cover and bring to a boil.
4. Remove from heat.
5. Let stand 15 minutes.
6. Rinse in cold water and place a handful of icecubes in until cooled.
7. Remove shells and chop the eggs fine.
8. Store in a small bowl in refrigerator for the next day.
9. Whisk the dressing ingredients together and place in refrigerator overnight to let flavors marry.
10. The next day place all ingredients together in a medium-large bowl and toss gently.
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