Today’s recipe is a very simple one from my own brain (also very simple). Not only is it easy and delicious but, for me, it provides a taste of summer any time of year.
6-8 oz. of your favorite short pasta (I like to use tri-color rotini)
One small-medium tomato (like a vine-ripe tomato)
½ of one green bell pepper
Approx. ½ cup sliced carrots
2-oz. can sliced olives, drained
½ packet of Ranch dressing/dip powder (it usually comes in a 1-oz package)
2 Tbsp mayonnaise
2-3 Tbsp olive oil
Salt and pepper to taste
Prepare pasta according to directions on package. When cooked, rinse with cold water and set aside.
Chop tomato and green pepper into chunks and place in large bowl with carrots and olives.
Add pasta, Ranch powder, mayonnaise, olive oil and salt and pepper. Toss well.
Can be served at room temperature or chilled.