Ranch Vinaigrette Pasta Salad

Serves: 6–8 | Prep Time: 15 minutes | Cook Time: 10 minutes

Forget the heavy mayo! Our Ranch Vinaigrette Pasta Salad is light, zesty, and loaded with crunch. We used a double batch of our CMM Ranch Seasoning vinaigrette to make sure every bite of gluten-free pasta is bursting with flavor.

Ingredients:

• 1 box (12 oz) Gluten-Free Rotini or Penne pasta
• 1 large English cucumber, diced
• 1/2 cup sliced black olives
• 1 cup cheese cubes (cheddar, Colby jack, or mozzarella)
• 1 1/2 cups small broccoli florets
• 1 bell pepper (red or orange), diced

The Ranch Vinaigrette

• • 1 cup olive oil
  • 6 tablespoons white wine vinegar or apple cider vinegar
  • 4 tablespoons (1/4 cup) Clean Monday Meals Ranch Seasoning
  • Salt and black pepper to taste

Instructions:

1. Boil the gluten-free pasta in heavily salted water according to package directions. Cook to al dente (firm to the bite), then drain and rinse with cold water.
2. In a small bowl or jar, whisk together the olive oil, vinegar, CMM Ranch Seasoning, salt, and pepper until well combined.
3. In a large mixing bowl, combine the cooled pasta, diced cucumber, olives, cheese cubes, broccoli, and bell pepper.
4. Pour the entire batch of Ranch Vinaigrette over the salad. The pasta will absorb the vinaigrette as it sits, so don't be afraid if it looks like a lot of dressing at first!
5. Toss thoroughly to coat every piece of pasta and vegetable.
6. Taste and add an additional sprinkle of salt, pepper, or a pinch more Ranch seasoning to taste.
7. Chill in the refrigerator for at least 1 hour before serving. Give it one more quick toss before putting it on the table.