1/2 box shell shaped pasta
1 head of broccoli, chopped
1 cup frozen peas, thawed
1/2 package mini pepperonis
8 Monterey Jack cheese sticks, cut into cubes
3 medium carrots, chopped
1 packed Ranch dressing, prepared as directed (about 1 cup prepared)
Directions:
Cook pasta shells according to directions on the box, being sure not to overcook because you don't want your pasta to be too soft. Rinse pasta in cold water and drain. Set aside.
In a large mixing bowl, combine broccoli, peas, pepperonis, cheese and carrots. Fold in cooled pasta. Pour prepared ranch dressing over the pasta and stir until evenly coated. Keep refrigerated until served.
I loved this salad! Perfect for summer. You can never go wrong with Ranch dressing. I couldn't find Monterey Jack cheese sticks so I just used Cheddar cheese that I already had. You could easily substitute the pepperoni for bacon or ham too. Delicious! And low in calories! According to My Recipe Magic there's only about 100 calories and 6 g fat per 1/2 cup of salad.
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