EGL 82813 March Newsletter P1_EGL82813 March Newsletter | Seite 15

March
RECIPE
of the MONTH
Ranch Pasta Salad
INGREDIENTS
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1 box (12 oz) tricolor rotini pasta
1 cup chopped broccoli
1 cup chopped cucumbers (peeled & seeded)
1 cup chopped tomatoes
1/2 cup shredded parmesan cheese
1 1/4 cups ranch dressing (more or less to taste)
METHOD
1. Cook pasta according to package instructions.
Remember to salt the pasta water so the noodles
have some flavor. I use about 2 teaspoons salt.
Drain the pasta and rinse under cold water so
pasta can cool.
2. In a mixing bowl combine the cooled pasta,
broccoli, cucumber, tomatoes, parmesan cheese,
and ranch dressing. Stir together until well
combined.
3. Serve right away or let it refrigerate for 1-2
hours before serving. Pasta salad tends to
dry out in the fridge so don’t leave it in there
too long before serving. If needed, add some
additional dressing and give it a good stir to
moisten it back up.
MARCH
eaglebrooke newsletter 15