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Easy Tasty Pasta Salad
Course
Salad
Cuisine
American
Prep Time
30
minutes
minutes
Cook Time
8
minutes
minutes
Total Time
38
minutes
minutes
Servings
6
as a meal, 10 as a side
Author
Joe Boyle
Ingredients
Salad
8
oz
. Barilla elbow macaroni
, cooked to al dente, then cooled
12
to 14 oz. marinated artichoke hearts
, drained, liquid reserved
12
to 14 oz. frozen peas
, thawed
16
oz
. baby corn
, chopped into small pieces
4
or 5 green onions
, chopped, (about 1 cup)
1
red bell pepper
, chopped into 1/4 in. pieces
3
or 4 cups of cooked chicken
, chopped into bite sized pieces (optional)
Dressing
1
tbsp
Ranch dressing mix
1
tsp
Penzey's Fox Point or Mural of Flavor seasoning or similar seasonings
1
tbsp
water
1/2
cup
buttermilk
1/2
cup
mayonnaise
1/2
cup
reserved artichoke marinade
Instructions
Dressing
In a small bowl, combine ranch dressing mix and desired seasoning with the 1 tablespoon of water. Let soak for 5 minutes or more.
Stir in buttermilk, mayonnaise, and reserved artichoke marinade until smooth.
Salad
In a large bowl, add peas, green onion, red pepper, corn, cooked pasta, and optional chicken. Toss to mix.
Add about 1 cup of dressing and the artichokes and fold in.
Reserve the remaining dressing for leftovers or as just an added kick to your salad.