Ranch Dressed Pasta Salad
with Broccoli and Cheddar Cheese
The DIY ranch gets tossed with cheesy stuffed pasta, tender crisp broccoli, cheddar cheese, cherry tomatoes and green onions for a rainbow of colour! We'd call this perfect summer pasta salad!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
350 g
Cheese Tortellini
(Contains: Egg, Milk, Wheat)
43 mL
Sour Cream
(Contains: Milk May contain traces of: Milk, Sulphites)
2 tbsp
White Wine Vinegar
(Contains: Sulphites May contain traces of: Milk, Egg, Fish, Mustard, Sesame, Soy, Wheat)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Milk, Sulphites, Fish, Mustard, Sesame, Soy, Wheat, Crustaceans, Gluten)
2 unit(s)
Green Onion
227 g
Broccoli
113 g
Baby Tomatoes
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
56 g
Kale, chopped
Nutrition Values
Utensils
Cooking Steps
Add 10 cups water and 2 tsp salt to a large pot (use the same for 4 ppl). Cover and bring to a boil over high heat. While water comes to a boil, halve tomatoes. Cut broccoli into bite-size pieces. Thinly slice green onions.
Add tortellini to the pot of boiling water. Cook, stirring occasionally, until tender, 2-3 min. Add the broccoli to the pot with the tortellini. Cook until tender crisp, 1 min. Drain and return tortellini and broccoli to the same pot, off heat.
Whisk together mayo, sourcream, vinegar, half the green onions, 1/4 tsp sugar and 1/4 tsp pepper (dbl both for 4 ppl) in a medium bowl.
Add the dressing, tomatoes and baby kale to the large pot with the tortellini and broccoli. Season with salt and pepper, then toss to combine.
Divide the pasta salad between plates. Sprinkle cheese and remaining green onions over top.
