Spaghetti Confetti Pasta Salad |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I normally do not like pasta salad, but I wanted to make it. So i surfed around and got some ideas that I liked and meshed all of my favorite parts!!! Hope you enjoy! Ingredients:
3/4 box angel hair pasta |
8-10 oz. sour cream or greek yogurt |
8 - 10 oz. mayonaise |
1 package dill harvest ranch dip mix |
1/2-1 package ranch dip mix powder |
2 heads of broccoli ( just the florets trimmed off) |
1/2 to 1 cup match-stix carrots, diced finely |
1 large cucumber, julienned and chopped |
1 bunch of green onions, chopped finely |
2-3 tablespoons dried chives |
1 tomato, seeded and finely diced |
Directions:
1. Mix the sour cream and mayo with the powder mixes and dried chives. Place in the fridge to chill.
2. Prepare all the veggies and mix together. ( The broccoli florets should be JUST the flowers, not the stalks!)
3. Now, boil the spaghetti, making sure to add salt to the pasta water. This will be the only time you can salt the spaghetti. Boil for around 5-7 minutes, or as package directs. You DO NOT want to overcook the pasta.
4. Once the spaghetti is done, drain WELL and rinse in cold water.
5. Place all ingredients into a large bowl and mix well.
6. Refrigerate overnight or at least 4 hours, to get the best taste!
7. Can be kept in the fridge up to 1 week!
8. ENJOY!!!!
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