½lbpasta – cooked to al dente per box instructions
1small carrot – shredded
¼Cup– frozen baby peas
3TbsOnion – minced
¼Cupparmesan cheesefor vegan - do not use this
1packet Hidden Valley Ranch Salad Dressing mix
1CupMayonnaisewe prefer Hellman’s (for Vegan use Veganaise)
1CupMilkfor Vegan - use almond milk
Salt and pepper to taste
Cook pasta according to package directions – drain and set aside to cool. Any pasta is fine – shells, macaroni or penne work great. Once cool, grate the carrot and add to the pasta. Add the peas to the pasta as well as the onion and parmesan cheese.
In a separate bowl, mix dressing mix and mayo together with a whisk. Whisking vigorously, pour the milk into the mayo little by little, whisking until well combined and creamy. Pour the dressing mix over the pasta and mix well with a large spoon. Salt and pepper to taste. Cool in fridge for an hour before serving. If taking to an outdoor event – keep cool until ready to serve and place any leftovers immediately in the fridge.