- 1/2 cup shallots
- 1/2 cup radishes, diced
- 16 oz corkscrew pasta
- 1 cup cherry tomatoes, halved
- 1 cup steamed broccoli
- 1 cup ranch sauce
- 1 red capsicum, diced
- 2 medium zucchini, sliced
- 2 tablespoons capers, drained (optional)
- 3 tablespoons olive oil
1. In a small bowl, whisk the ranch sauce with oil.
2. In a large bowl, add the cooked pasta and remaining ingredients.
3. Add the dressing and toss well.
4. Chill in the fridge for 1 hour.
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