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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
350 g
Cheese Tortellini
(Contains Wheat, Egg, Milk May contain Wheat, Egg, Fish, Milk, Mustard, Soy, Sulphites)
1 unit(s)
Sour Cream
2 tbsp
White Wine Vinegar
(Contains Sulphites)
2 tbsp
Mayonnaise
(Contains Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
2 unit(s)
Green Onion
227 g
Broccoli
113 g
Baby Tomatoes
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
56 g
Baby Kale
Nutrition Values
Utensils
Instructions
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.
