TUNA & VEGGIE PASTA SALAD
A quick & healthy pasta salad recipe with everything you need: veggies, whole grains and lean protein.
Provided by Concoctionista
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook the pasta in water with a dash of salt.
- Combine all other ingredients in a large bowl with a lid.
- When pasta is cooked through, drain and rinse in cold water.
- Add pasta to other ingredients & mix thoroughly.
- Let sit in fridge for several hours before serving.
- May be served over a garden salad, baked potato, with crackers. This recipe is versatile & can be tweaked to your taste. Could be made gluten free if use gluten free pasta.
HEAVANLY HIDDEN VALLEY RANCH TUNA EGG VEGGIE PASTA SALAD
This is an easy recipe for a quick Pasta salad lunch or side for dinner. I can never have enough of this particular Salad around, It is freezable, Thank Goodness or I would be making it daily. I hope you enjoy it as much as my family does.
Provided by missy wein
Categories Pasta Shells
Time 30m
Yield 10 , 10 serving(s)
Number Of Ingredients 13
Steps:
- Boil macaroni shells until aldente' they should not be over cooked.
- on a large cutting board dice your peppers and onion (yellow onion will be stronger than White or Vadallia).
- mix together Hidden Valley Original Ranch Dressing.
- Mayonnaise.
- Brown Mustard.
- Sour cream.
- Parmesan Cheese.
- garlic powder.
- In large bowl. Set Aside.
- Remove Your Macaroni shells from haet and dowse in cold water .
- open Tuna keep juice, Peel Eggs, in a small bowl use a fork or pastry cutter to crush eggs, add Tuna. Mix thoroghly.
- in pan pasta was cooked in add all ingredients together and mix well.
- refridgerate fir 1/2 hour ENJOY!
Nutrition Facts : Calories 408.5, Fat 25.7, SaturatedFat 5.2, Cholesterol 97.7, Sodium 695.1, Carbohydrate 25.1, Fiber 1.8, Sugar 3.9, Protein 19.2
RANCH AND AVOCADO PASTA SALAD
This makes a good lunch or side dish and can be varied depending on preferred taste and what ingredients you have in the fridge. For a vegetarian version, simply leave out the meat.
Provided by Shuzbud
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix the Ranch dressing mix with the milk and mayonnaise and leave in the fridge to thicken. If you have time, prepare the Ranch dressing a few hours beforehand to allow the flavours to blend.
- Cook the pasta.
- Mix the pasta with the Ranch dressing, avocado, cherry tomatoes and meats.
- Enjoy!
Nutrition Facts : Calories 465.6, Fat 15.6, SaturatedFat 3.9, Cholesterol 35.2, Sodium 281.2, Carbohydrate 59.6, Fiber 6.1, Sugar 3.3, Protein 21.8
HIDDEN VALLEY RANCH CRUNCHY PEA SALAD
I've had this recipe for several years and its always a crowd pleaser. I got the recipe out of a woman's magazine.
Provided by Anita Harris
Categories Cauliflower
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients except bacon; mix well and chill for several hours.
- Just before serving sprinkle with crumbled bacon.
DAKOTA'S CRAB, TUNA & EGG SALAD
Another recipe from real cajun recipes. Submitted by Dakota Delcambre...she writes the following;Most Cajuns follow the tradition of not eating meat on Friday during the Lenton season. This recipe would be great for Lent. Donald writes - Dakato is the great grandson of Isadore Delcambre, This is my son, 8 yr-old Dakota's 1st easy to make lunch recipe. This salad should be served on your favorite sandwich bread along with your favorite extras: lettuce, cheese, etc... Dakota experienced his first crawfish-boil in Washington! (You should have seen him and his siblings). Master Dakota - you make us Cajuns proud.
Provided by Thea
Categories Crab
Time 23m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Boil eggs while preparing other ingredients. Drain tuna and crab cans and mix with the remaining ingredients in a large bowl. Add the mayonnaise to your desired consistency. Add chopped onions or olives if desired. Peel and chop eggs; add to the mixture. Serve on your favorite bread with favorite fixins of potato chips, soda, tea or cold beer for adults.
VEGGIE RANCH PASTA SALAD
A good way to get kids to eat veggies. My kids love this. Great for potlucks and family gatherings. I always get requests to make this.
Provided by Gypsybartender
Categories < 30 Mins
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix mayo and ranch seasoning until well blended.
- Set aside.
- In large bowl combine pasta, brocolli, cauliflower, radishes, cucumbers, and mayo mixture.
- Add salt, pepper.
- Let pasta salad set 4-6 hours or overnight if possible.
- Add more mayo if needed before serving (the creamier the better!).
- Serve chilled.
Nutrition Facts : Calories 359, Fat 14, SaturatedFat 2.1, Cholesterol 10.2, Sodium 299.2, Carbohydrate 51.5, Fiber 2.9, Sugar 5.8, Protein 8.6
RANCH TUNA SALAD
Make and share this Ranch Tuna Salad recipe from Food.com.
Provided by Debe6496
Categories Tuna
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cook rotini pasta according to directions on package.
- Add remaining ingredients and mix thoroughly.
TUNA VEGGIE PASTA SALAD
This recipe is great for those of us that "eyeball" (as opposed to measuring) ingredients. Very healthy, heavy on the veggies and lots of good fat from the E.V.O.O. This salad is ideal for camping, the beach, pot lucks, packed lunches, picnics, etc. as it has no mayo and therefore travels gracefully. Not to mention it is DELICIOUS. Try this salad- you will be addicted instantly and your body will thank you for it!!
Provided by Drebaby
Categories Lunch/Snacks
Time 2h50m
Yield 1 Bowl, 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Cook the pasta according to directions, drain, and set aside (I cook them while I chop the veggies). Zest the lemon into the bowl. Squeeze the lemon's juice into the bowl (tip: zap the lemon in the microwave for 5 seconds and then roll it on the counter with your palm to get more juice out of it). Add the garlic and basil. Add the olive oil (I base my "correct" amount of E.V.O.O. based on the consistency of the dressing- I like it to be about the consistency of salsa). Whisk everything together (and take a big whiff while you're at it- you'll think you've died and gone to heaven). Start chopping the veggies as chunky or fine as you want. Throw them in the bowl with the dressing as you go. When you're done with the veggies, add the pepporicini slices and olives. Then add the well drained tuna and mix everything together just until the dressing is totally incorporated. Now is a good time to adjust the seasonings and/or olive oil, so take a taste test and make your additions (or don't) accordingly. Finally, when the pasta is reasonably cool, add it in gradually and mix thoroughly (and as gently as possible). Let it chill in the fridge for a couple hours and enjoy!
Nutrition Facts : Calories 300.9, Fat 5, SaturatedFat 1.2, Cholesterol 32.3, Sodium 244.8, Carbohydrate 36.5, Fiber 2.7, Sugar 3.4, Protein 26.1
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