Recipe By BECKARIAH
Rating
Published Apr 5th
Primavera Noodles
Prep 10m Cook 8m Additional - Ready In 18m
Servings 6 servings Calories 405.2

Pasta and vegetables in creamy ranch sauce. This easy dish is a hit with everyone. Very versatile: you can use any pasta and veggies you have on hand.

Recipe Ingredients

  • 12 ounces dry pasta
  • 1 cup chopped broccoli
  • 3 carrots, chopped
  • ½ cup fresh sliced mushrooms
  • ½ green bell pepper, chopped
  • ¾ cup ranch-style salad dressing
  • ½ cup grated Parmesan cheese

Cooking Directions

  1. 1 Cook pasta according to package directions. During last 2 minutes of cooking, add broccoli and carrots to water. When pasta is al dente and broccoli and carrots are crisp-tender, drain water.
  2. 2 Mix in mushrooms, green pepper, salad dressing, and cheese. Season with salt and pepper to taste. Serve hot or cold.

Nutrition Facts

  • Calories 405.2
  • Carbohydrate 48 g
  • Cholesterol 14 mg
  • Fat 18.5 g
  • Fiber 3.6 g
  • Protein 11.2 g
  • Saturated Fat 3.7 g
  • Sodium 418.7 mg
  • Sugar 4.5 g

Reviews

  1. No green pepper and used a lot more broccoli and carrots; also added chicken to make it a one dish meal. This was pretty darn tasty very easy and my daughter gobbled it all up including most of the mushrooms which she doesn't like! Although I love onions next time I think I'll add peas - Read more ...
  2. I usually don't like pasta salad but I love this one and so did my family. The only change I made was that I left out the carrots and mushrooms. DELISH!!
  3. This was a great side-dish for a Baked Pesto Chicken recipe on this site. We used tri-colored rotini and left out the bell pepper. I cooked the veggies and noodles in seperate pots mainly because I was concerned the veggies wouldn't get done enough for our 3 year old. My husband made the comment that - Read more ...
  4. This was surprisingly good - I'm not a huge ranch dressing fan but I still loved it! I changed it a bit by adding assiago cheese instead of parmesean added fresh ground pepper some salt and bottled minced garlic. I also used tri-colored rotini - was fantastic! Would definitely recommend!
  5. So quick and easy. Hot or cold it's delicious both ways.
  6. For how easy this recipe is and how unexpectantly good it is this recipe should recieve much more attention! I made this for friends who were coming over for a BBQ & it was a hit. I did add some cooked cubed chicken (2 breasts). One can easily modify the veggies to suit their tastes.
  7. We made this recipe as a "last minute dinner" and it turned out better than I expected...my daughter age 5 helped herself to THREE servings!! Next time I plan to double the receipe so that there are leftovers because the first time we made it there were none. I might try adding cooked cubed chicken - Read more ...