Ingredients: 8 oz (3 cups) uncooked pasta nuggets (radiatore) 1 cup fresh baby carrots, halved diagonally 1 cup fresh small broccoli florets 2 cups chopped cooked chicken 1/4 cup sliced green onions 1/2 red bell pepper, chopped 1/2 cucumber, chopped 1 cup Peppercorn Ranch Salad Dressing 1/4 cup grated Parmesan cheese 1/4 tsp. salt Directions:1. Cooked pasta to desired doneness as directed on pkg., adding carrots and broccoli during last minute of cooking time. Drain; rinse with cold water to cool. Drain well. 2. In large serving bowl, combine cooked pasta, carrots, and broccoli with chicken,onions, bell pepper and cucumber; mix well. Add dressing, cheese and salt to gently tocoat. 6 (1/2 cup) ServingsMake Ahead Tip: Prepare this salad a day ahead. Cover and refrigerate until serving time.Just before serving, stir salad. Add 1 to 2 tablespoons of the Ranch Salad dressing if the salad seems dry. |