Hidden Valley Ranch Pasta Recipes

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HEAVANLY HIDDEN VALLEY RANCH TUNA EGG VEGGIE PASTA SALAD

This is an easy recipe for a quick Pasta salad lunch or side for dinner. I can never have enough of this particular Salad around, It is freezable, Thank Goodness or I would be making it daily. I hope you enjoy it as much as my family does.

Provided by missy wein

Categories     Pasta Shells

Time 30m

Yield 10 , 10 serving(s)

Number Of Ingredients 13



Heavanly Hidden Valley Ranch Tuna Egg Veggie Pasta Salad image

Steps:

  • Boil macaroni shells until aldente' they should not be over cooked.
  • on a large cutting board dice your peppers and onion (yellow onion will be stronger than White or Vadallia).
  • mix together Hidden Valley Original Ranch Dressing.
  • Mayonnaise.
  • Brown Mustard.
  • Sour cream.
  • Parmesan Cheese.
  • garlic powder.
  • In large bowl. Set Aside.
  • Remove Your Macaroni shells from haet and dowse in cold water .
  • open Tuna keep juice, Peel Eggs, in a small bowl use a fork or pastry cutter to crush eggs, add Tuna. Mix thoroghly.
  • in pan pasta was cooked in add all ingredients together and mix well.
  • refridgerate fir 1/2 hour ENJOY!

Nutrition Facts : Calories 408.5, Fat 25.7, SaturatedFat 5.2, Cholesterol 97.7, Sodium 695.1, Carbohydrate 25.1, Fiber 1.8, Sugar 3.9, Protein 19.2

3 hard-boiled eggs
3 (6 ounce) cans tuna in water (Albacore doesn't work well)
1 lb shell macaroni, cooked aldente
1 green pepper
1 yellow pepper
1 orange bell pepper
1 cup Hidden Valley® Original Ranch® Dressing
1 cup mayonnaise
1/2 cup brown mustard
1 teaspoon garlic powder
1/2 cup diced onion
1/4 cup sour cream
1/4 cup parmesan cheese

KITCHEN KOUTURE RANCH PASTA SALAD

This is the best pasta salad. It is so much better if you let it refrigerate overnight. lots of veggies, and very light dressing. Perfect for gatherings.

Provided by Kitchen_Kouture

Categories     Summer

Time 30m

Yield 12 serving(s)

Number Of Ingredients 12



Kitchen Kouture Ranch Pasta Salad image

Steps:

  • Boil noodles till aldente, drain.
  • In a small bowl, mix vinegar, oil, & ranch packet together.
  • Mix all ingredients together well.
  • Refrigerate 24 hours before serving.

Nutrition Facts : Calories 316.1, Fat 16, SaturatedFat 2.4, Sodium 251.2, Carbohydrate 37.8, Fiber 2.9, Sugar 5.5, Protein 6.4

16 ounces angel hair pasta
1 ounce original hidden valley ranch dressing mix
4 tomatoes, diced
2 cucumbers, diced
1 onion, diced
2 bell peppers, diced
2 1/2 ounces black olives, sliced
1 cup Italian dressing
1/2 cup olive oil
1/3 cup red wine vinegar
2 tablespoons garlic salt
1 tablespoon garlic powder

RANCH SALAD

This recipe came from a deli that I work at. It is a big seller and gets many customer requests. I often take it to potlucks and picnics.

Provided by Andrea Bernhard

Categories     Vegetable

Time 25m

Yield 10 serving(s)

Number Of Ingredients 7



Ranch Salad image

Steps:

  • Cook pasta.
  • Drain and rinse under cold water until noodles are cold.
  • Put cold noodles into bowl.
  • Pour Ranch dressing over and coat noodles.
  • Chop pepper, red onion, cucumbers and tomatoes and add to bowl.
  • Add Salad Seasoning and mix together.
  • Refrigerate until time to serve.

Nutrition Facts : Calories 316.1, Fat 23.8, SaturatedFat 3.7, Cholesterol 15, Sodium 500.6, Carbohydrate 23.1, Fiber 1.9, Sugar 3.9, Protein 4

1 (16 ounce) bottle Hidden Valley® Original Ranch® Dressing
2 -3 cups rotini pasta
1 green pepper, chopped
1 small red onion, chopped
2 cucumbers, chopped
2 tomatoes, chopped (I use Roma)
1 tablespoon salad seasoning (seasoning isle)

KICKIN' RANCH PASTA WITH MEATBALLS #RSC

Ready, Set, Cook! Hidden Valley Contest Entry I love this recipe because it is family friendly, plus kids love pasta and meatballs. I also love Italian food and using Ranch in my recipe kicked it up a notch. I created this recipe for my family to enjoy. *Tip, powdered Parmesan works best for this recipe because it melts better in the sauce.

Provided by Becky Lo

Categories     One Dish Meal

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 14



Kickin' Ranch Pasta With Meatballs #RSC image

Steps:

  • Mix together the ground pork, 1/4 cup of the Parmesan cheese, bread crumbs, greek yogurt, egg, half of the Hidden Valley Original Ranch dressing/seasoning mix, half of the Hidden Valley Ranch Fiesta dip mix, pepper and salt with hands.
  • Roll into approximately thirty 1 1/2 inch diameter meatballs.
  • Place on 11x16 greased baking sheet and place into preheated oven at 350 degrees for approximately 20 to 25 minutes or until internal temperature reaches 165 degrees.
  • While meatballs are cooking, cook and drain noodles according to package;
  • In a large skillet heat margarine, whipping cream, the remaining Hidden Valley Original Ranch dressing/seasoning mix, the remaining Fiesta Ranch Dip Mix, and pepper on medium heat until slightly thickened. ( Approximately 7 to 8 minutes. Do not boil. )
  • Add remaining Parmesan cheese and continue to cook 2 to 3 minutes until cheese is melted.
  • Place cooked meatballs in skillet and coat with sauce.
  • Place fettuccine in serving bowl. Pour sauce and meatballs over fettuccine. Sprinkle chives over dish.

1 lb ground pork
2 1/4 cups parmesan cheese, grated, divided
1/3 cup plain breadcrumbs
1/2 cup plain Greek yogurt
1 egg
1 ounce Hidden Valley Original Ranch Seasoning Mix, divided
1 ounce hidden valley ranch fiesta dip mix, divided
1/2 teaspoon ground black pepper
1/4 teaspoon sea salt
2 (9 ounce) packages refrigerated fresh fettuccine
6 tablespoons margarine
3 cups whipping cream
1/2 teaspoon coarse black pepper
1/4 cup chives, chopped small

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