|Ranchy pasta salad|
I'm currently project managing the minor remodeling at our new house while simultaneously packing up the contents of our current house in time for moving day.
As you can imagine, this work has cut into my blog-worthy cooking and recipe-researching time.
However, rather than let the blog stagnate, I thought I'd just be honest about how we're eating during this transition time. I'm happy to report that we are not simply going out to dinner every night (although that will likely happen once we finally move in and the kitchen is still ripped apart). Instead, I'm keeping my menu plan quick and easy.
Case in point, this pasta salad.
Now, if you are my friend Liz, you will shriek in horror because this recipe includes -- gasp -- bottled salad dressing!
If you really must make your own, follow the original inspiration recipe. For those of us for whom using the bottled dressing means we also have time for a shower, yay for the bottle!
I have made this as a meal salad by adding chicken and as a side salad by omitting the meat. It's excellent both ways.
Also, feel free to use whatever small pasta shape you choose; I use orecchiette because the peas tend to nestle in the little cups and look really cute.
Ranchy pasta salad
8 ounces orecchiette pasta
1 cup shelled green peas, fresh or frozen
2/3 cup chopped cooked chicken (optional)
1 cup thinly sliced radishes
1/4 cup thinly sliced green onion or chives
1 tablespoon chopped fresh dill
1 clove chopped garlic
1/4 - 1/3 cup bottled buttermilk ranch salad dressing (use organic to avoid HFCS)
salt and pepper
Cook pasta according to package directions. Add peas during the last minute or two of cook time. Drain and rinse with cold water.
Combine pasta and peas with the radishes, onion, dill, garlic and chicken (if using). Add the dressing and stir to coat. Season with salt and pepper to taste. Serve at room temperature, or cover and chill.