Kids can’t say no to pretty multi-colored bowties covered in Ranch! For this pasta salad we tried out one of the new Hidden Valley flavors, cucumber, and we were not disappointed. The taste is even more fresh than traditional Ranch and is a little lighter on the creaminess than the traditional recipe. It’s perfect for a refreshingly irresistible summer dish that packs in some colorful protein and veggies! The leftover bottle also made an appearance with veggies at our focus group and on pizza at staff lunch!
How to make picnics a little pasta
The durable Construction Lunch Totes zip out into a play mat to make summer picnics even easier. Pack up the Construction Plate and Utensil Set with a cold pack and some tupperware with fruit and veggies without being short on space in the roomy tote. Elastic bands keep the plate and utensils in place. The tote unfolds to a play mat so easily that even little hands can maneuver it to set up.
Edamame Ranch Salad Recipe
- 1 lb mini bowtie pasta
- 1 cup frozen shelled edamame
- 1.5 cups frozen peas
- 2 corn cobs
- 2 cups white cheese diced into small cubes
- 1 cup ranch dressing
- yellow and orange food coloring
To color the bowtie pasta, cook to al dente texture for about 7 minutes, and drain in cold water. In separate containers for each color, mix in a little extra water with about 15 drops of food coloring. Stir well and let sit for a few minutes. Then rinse in cold water until the draining water runs clear.
In a large saucepan, steam the corn cobs with an inch of water at the bottom and cover while boiling for 3-4 minutes. Remove the cobs to cool, and with the hot water, heat frozen edamame and peas until thawed. Once cobs are cooled, slice off from the cob. Mix pasta, edamame, peas, corn, cheese, and Ranch together until evenly coated and adjust Ranch amount for your taste. Add as dash of lemon juice for a little extra zing.