Ranch dressing is the mild coating for this pleasant pasta salad full of crunchy cucumber, onion and green peas. Wherever I take it, I’m always asked for the recipe.
—Paula Ishii, Ralston, NE
Prep: 20 min. + chilling Makes: 16 servings
1 pkg. (16 oz.) medium pasta shells
1 pkg. (16 oz.) frozen peas, thawed
1 medium cucumber, halved and sliced
1 small red onion, chopped
1 cup ranch salad dressing
Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, peas, cucumber and onion. Add dressing; toss to coat. Cover and chill for at least 2 hours before serving.
3/4 cup: 165 cal., 1g fat (0 sat. fat), 0 chol., 210mg sod., 33g carb. (0 sugars, 3g fiber), 6g pro.
Diabetic exchanges: 2 starch.
TEST KITCHEN TIP
If you'd prefer to seed the cucumber before slicing it for this salad, a melon baller makes the task quick and painless.