Autumn Ranch Pasta Salad

:I’ve had this pasta salad in my blog’s “draft section” since last year. Not because I didn’t want to share it, but because I couldn’t. Well, I couldn’t share it back then anyways….

I made this Autumn Ranch Pasta Salad last year for my column in Bella Magazine (Local Magazine based out of Roanoke, VA) for their October or November Issue. When I asked if I could also post the recipe on my blog they said “Sure, but wait until the magazine comes out and then wait maybe a month”.

So that’s what I did. But, a month after November is December….and no one is really thinking of Autumn or Pasta Salad is December so I thought it would be out of place.

But now that the weather is getting cooler and fall is just around the bend, I think it’s ok to go ahead and post it. I feel like I’m still waiting to plan our “summer get away” and September will be here next week. Talk about a year that flew by!

Has it been like that for you? It has here. I suppose it’s just that we’ve been out and about doing more this year than in the past but wow, oh wow have the months literally slipped by. I was literally swamped last week with 1000 things to do and now look… it’s already behind me. Goodness!

Do you know that this Friday, my niece (Savannah aka Bug Bug) will turn five?!! Well you probably didn’t know that unless you know me in real life, but yes, 5 years old people! She started kindergarten this year (yesterday, actually).

Happy Birthday Bug!!!!

Her first day of real school! I saw pictures that her mama posted. She was adorable. She even wore a pair of earrings that I had given her for her birthday. (We had her birthday party last weekend)

So once again, just like last year and the year before, it seems that Fall is sneaking up even though we’ve not quite ready to give up the pools and beaches!

Although, I must say, I am looking forward to pumpkin spice and sweaters!
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(Printable Recipe Here)

Autumn Ranch Pasta Salad

by Angie Barrett 8-28-2013

 

Ingredients

16 oz pasta (I used leaf and pumpkin shaped pasta but any small pasta will work)

8 oz Colby Jack cheese, cubed

1 cup chopped raw broccoli

2 cups mayo

1 pack ranch seasoning mix

4 tablespoons milk

 

Instructions 

 

Cook pasta according to package directions. Cook pasta until al dente. The pasta shouldn’t be to firm or to soft for pasta salad.

Once the pasta is cooked, drain pasta and rinse with cold water. Set in fridge to cool down for 1 hour.

In a medium bowl, whisk together mayo, ranch seasoning packet and milk. Set in fridge for 1 hour. Ranch mixture should thicken as it chills.

Once the pasta and ranch mix has chilled for 1 hour remove from fridge.

In a large bowl combine: cold pasta, ranch mixture, cheese cubes and chopped broccoli. Stir well to combine.

Cover bowl with plastic wrap and place back in to fridge to chill. Chill pasta salad between 1-2 hours or over night before serving. .