Pasta salad with homemade ranch

A staple dish I have been making for years thanks to my grandma, this was her recipe. So easy to prepare and keep in the fridge for a quick lunch.

XO

Ingredients:

1. Broccoli and cauliflower 

2. Chicken breast or rotisserie chicken 

3. Lawry’s and cracked black pepper

4. Parmesan shreds 

5. Tri-color rotini pasta 

Directions:

• Boil the tri-color rotini noodles. Depending on your preference, cook to al dente.

• While noodles are cooking, add 1 tbs of olive oil to a skillet over medium heat. Cook diced chicken for about 10 minutes, season with Lawry’s black pepper, then set aside.

• Steam veggies in a skillet with 1 cup of water. Or you can use the frozen packs and heat them in the microwave.

• Add noodles, vegetables, chicken, and parmesan into a large mixing bowl. Stir together to combine.

• Leave out for about 15 min to let cool before pouring the ranch dressing over the top. Mix well and serve right away or let it refrigerate for 1-2 hours before serving if you want the salad colder

  As another option- if you don’t like ranch sometimes or a lower calorie option, I add a little lemon juice with Parmesan shreds.
  
  

Ingredients for ranch 

• 1 cup veganaise (you can use regular mayo, I like how this tastes better)

• 1/2 cup Greek yogurt or sour cream

• 2 tsp lemon juice

• 1/4 cup of whole milk or oat milk 

• 1/2 cup fresh parsley finely chopped

• 1/2tbsp garlic salt

• 1 tbsp chives

• 1 tbsp dill

• Cracked black pepper to taste