Meatless Ranch Pasta Salad
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 lb rotini noodles
  • 1 cup ranch dressing
  • 1½ cups sliced carrots
  • 1½ cups broccoli florets
  • 1½ cups cherry tomatoes
Dairy-Free Ranch Dressing Ingredients:
  • ½ cup Silk Cashewmilk
  • 1½ teaspoons lemon juice
  • 1 cup mayonnaise
  • 1 tablespoon fresh chives, thinly sliced
  • 2 teaspoons dried parsley
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon dried basil
  • ½ teaspoon ground mustard
  • ½ teaspoon dried dill
  • 1⁄8 teaspoon salt
  • 1⁄8 teaspoon ground black pepper
Directions
  1. While the noodles are cooking, make the Dairy-Free Ranch Dressing.
  2. Add the lemon juice to the Cashewmilk and let it sit for 5 minutes.
  3. In a small bowl, combine the mayonnaise chives, parsley, garlic powder, onion powder, basil, ground mustard, dill, salt and pepper. Mix well to combine.
  4. Add the Cashewmilk to the Mayonnaise mixture and blend well. Set aside.
  5. Once the noodles are done cooking, rinse them with cold water to cool the pasta. Drain excess water.
  6. Place the noodles in a large bowl. Add the carrot slices, broccoli florets, and cherry tomatoes. Pour 1 cup of dressing over the top of the pasta and vegetables and stir to coat. You can add a little more dressing if you wish, but add it in small quantities, so you don't accidentally overwhelm the salad with too much dressing.
  7. Cover the bowl and place the pasta salad in the refrigerator to chill for at least 2 hours.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=31487