Serves 8 As A Side Dish
1 Pound Pasta (Shells, Rotelli, Ziti, or Any Shape You Like)
1 Cup Sweet Peas, Fresh or Frozen
1 Sweet Red Pepper, Cut into Small Dice
1 Cup Sweet Corn Kernels
½ Head Broccoli Cut into Small Florets
1 Bunch Scallions Cut Thinly on an Angle
1 Bunch Asparagus Cut into Pieces on an Angle
1 Cup Buttermilk Ranch Dressing
¾ Cup Pesto
Salt and Pepper to Taste (There is Plenty of Salt and Pepper in the Sauces)
Fill a large pot, such as a Dutch oven, with water and bring to a full boil. Add 1 tablespoon of fine sea salt. Add the pasta and cook the Pasta Al Dente according to package directions.
One minute before the pasta is cooked add the peas, corn, broccoli and asparagus to the boiling water. Cook for one minute. Drain the pasta and vegetables into a large colander. Leave in the colander until it stops steaming. (Never rinse the pasta.) Once cooled down place the pasta and vegetables into a large bowl, add the red peppers and scallion. Toss all together until well combined. Add the ranch dressing and pesto. Again, toss until well combined. Adjust seasoning to your liking.
You can serve this at room temperature or right out of the refrigerator.
Hints and Tips: You can use any vegetables you like. The vegetables I used are just a suggestion.
