This pasta salad is the perfect accompaniment for any BBQ but can be served as a light lunch as well.
Combine the Greek yogurt, Miracle Whip and ranch dressing mix. Set aside.
Cook the pasta until al dente. Drain and rinse with cold water. Drizzle with a bit of canola oil so it doesn’t stick.
Chop the veggies, ham and cheese into bite-sized pieces. Combine with the pasta and 3/4 of the dressing mix. Stir well, adding additional dressing if it is too dry.
Refrigerate for at least 1 hour before serving.
Enjoy!
Note: This dressing also makes a great dip for veggies.
You must be logged in to post a review.
Really good and simply to make. Especially for those hot summer days when you don’t really want to cook!
Made this to go with bbq chicken tonight and it’s really good. The only change I made was using lowfat sour cream in place of the Greek yogurt/mayo mixture because that’s what I had on hand. Thanks for sharing this recipe, I will be using it again!
Prep: Cook:
Serves: 8 Level: Easy
by Katie Clack in
Salads
Prep: Cook:
Serves: 4 Level: Easy
by Natalie Wiser-Orozco in
Salads
Prep: Cook:
Serves: 6 Level: Easy
by Another Music in a Different Kitchen in
Salads
Prep: Cook:
Serves: 8 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.