🥓Sassy Stanton Pasta Salad
Remember the recepe before this (chicken salad) when we used half a packet of ranch dip? Now we’ll use the other half of the packet. This pasta salad is baby approved— she yelled for more bites!
What you’ll need:
•Gluten free penne (or any 8 to 10 oz. pasta of choice)
•5 tbsp real bacon bits (in the salad topping section of the grocery store)
•1/2 of a 1.0 oz. packet Hidden Valley Ranch DIP mix (will use 0.5 oz)
•1/4 cup mayo
•1/4 cup sour cream
•1 tbsp milk
•1/2 cup of veggie 1
•1/2 cup of veggie 2
•Veggie ideas: chopped white mushrooms, finely shredded carrots, chopped zucchini, finely chopped eggplant, diced red onion
Let’s make it:
1. Boil pasta according to the box directions to cook to al dente. Once cooked, drain and rinse the pasta with cool water to stop the cooking process.
2. Mix mayo, sour cream, and dip mix. Add milk a little at a time to get desired consistency.
3. Mix in the bacon bits and veggies, then mix in the pasta.
Put in the fridge for at least 8 hours for the flavors to develop and for the veggies to soften a bit. Make this at night to have lunches ready to go the next day!
