Description
A tangy, refreshing BBQ side dish combining chilled whole wheat pasta, crisp veggies, and zesty ranch dressing. Perfect for summer gatherings with a balance of creamy and fresh flavors.
Ingredients
12 oz whole wheat pasta
1 cup ranch dressing
1 red bell pepper
1 medium cucumber
1 pint cherry tomatoes
1 small red onion
2 avocados
1/4 cup cilantro
2 cloves garlic
Instructions
Bring 4 quarts water to a boil in a large pot
Add pasta and cook until al dente
Drain pasta and run under cold water to stop cooking
Chop bell pepper, cucumber, cherry tomatoes, and red onion into 1-inch pieces
Toss drained pasta with chilled vegetables in a large bowl
Refrigerate pasta-veggie mixture for 15 minutes
Whisk ranch dressing with minced garlic and chopped cilantro
Combine chilled pasta with dressing mixture and stir gently
Top with cubed avocado before serving
Season with salt and pepper to taste
Refrigerate covered dish for 30 minutes before serving
Notes
Chill pasta before tossing to prevent sauce absorption
Use fresh herbs for more aromatic flavor
Swap bell pepper with yellow/orange for color variation
Steep red onion in cold water to mellow flavor
Substitute parsley for cilantro if preferred
Nutrition
- Serving Size: 1 cup (125g)
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 8g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 15mg