Roasted Red Pepper-Ranch Pasta Salad

serves 4


8 ounces dried pasta, like Campanelle or Gemelli

1 full recipe Ranch Dressing (recipe follows)

1/4 cup roasted red bell pepper, chopped

1 Tablespoon poppy seeds

Kosher salt to taste


In a large pot of salted boiling water, cook the pasta according to the manufacturer's directions.  Drain the pasta, rinse with cold water, and drain again. Transfer the pasta to a large bowl.  Set aside.


In the bowl of a food processor, process the Ranch Dressing with the roasted pepper until smooth and combined.  Transfer the mixture to a small bowl and stir in the poppy seeds.  Pour the dressing over the pasta and toss to combine.  Season with salt to taste.  Enjoy!


Ranch Dressing
makes about 1 cup
1/3 cup mayonnaise (I use Hellmann's)
1/4 cup buttermilk
1/4 cup sour cream, full fat or light
2 Tablespoons chopped green onions, 1-2 onions depending on the size
2 Tablespoons chopped flat-leaf parsley
1 small garlic clove, smashed and peeled
1 Tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper


In the bowl of a food processor, add the green onions, garlic, and parsley.  Process until finely chopped.  Scrape down the sides of the bowl and process again.  Add the remaining ingredients and pulse just until combined.  Dressing will keep in an airtight container for up to 5 days.  Enjoy!


Printed from thegalleygourmet.net