Ranch Bean Pasta Salad


1 1/3 C. Shell Pasta Noodles
2/3 C. Peas
1 Ranch Packet
1 6oz Plain Greek Yogurt
4 TBS.  Mayo
2 TBS.  Vegetable Dip Mix
3 TBS.  Bacon Bits
1/4 C. Milk
1 Can Kidney Beans (Drained)
1 Large Tomato sliced
1 C. Cucumber sliced not peeled


1.  Combine the pasta and the peas in a small pot.  Add water and cook on medium heat for 10 minutes.
2.  Combine yogurt, mayo, milk and ranch in a bowl.  Stir until smooth.
3.  Add the vegetable dip mix, bacon bits, cucumber and tomato.
4.  Drain and rinse the kidney beans.  Add them to the bowl.
6.  Drain and rinse the noodles and peas.  Add to bowl.
7.  Mix all ingredients together and cover.
8.  Chill in the fridge for one hour or you can serve immediately if you want it hot.

Makes six servings.

Nutrition Facts:

Serving size: 1 Cup.  Calories 256  Fat 9 Carbohydrates 37 Fiber 18.5  Protein 11.7  Sodium 2078.5mg


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