Inspired by Suddenly Salad's Chipotle-Ranch Pasta Salad, and revised by my mother, this is my own version of the same. I try not to use boxed mixes, except in special exceptions. Not that I don't enjoy them! I simply try to avoid buying something I can make healthier and more inexpensively at home from my own ingredients. Keep in mind, I'm trying to use up items from my pantry too! That explains why I used a Hidden Valley Ranch dressing mix in my recipe. I felt it was too salty, so I won't do that again! Next time I'll mix up my own ranch dressing. See recipe below. -- Merilou1/2 pound box of dried pasta (your choice) - I used whole wheat penne pasta.
Ranch Dressing mix:
1/4 cup flat-leaf parsley (or 1/8 cup dried parsley flakes)
2 Tablespoons fresh chives, minced
1/2 to 1 teaspoon dill weed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt, to taste
pepper, to taste
1/2 cup light mayonnaise
1/2 cup light sour cream
1-2 Tablespoons Chipotle Tabasco
milk to thin out sauce - 3-4 Tablespoons
1 can corn, drained (or 1-2 cups frozen corn)
1-2 cups black beans (or 1 can, drained)
5 green onions, chopped
1/2 red onion, chopped
1 zucchini, quartered, and thinly sliced
Cook pasta according to directions - al dente (don't overcook!), and drain. Cool.
Mix mayo, sour cream, tabasco & milk together until smooth.
Combine remaining ingredients and mix all together in a bowl. Chill until serving.
Served 5-6. We got two dinner servings, plus 5 lunch servings (sides).
Note: Be adventurous about the veggies you add! I think black olives would be good, also chopped up tomato & green or red peppers. Whatever you like!