8oz dried pasta (I used LARGE elbow macaroni since I had it on hand)
1/4 cup chopped roasted red bell pepper (about 2 peppers)
1 cup buttermilk ranch dressing
1 Tbsp poppy seeds (optional)
Cook the pasta according to package directions. Drain, rinse with cold water, then drain again. Transfer to a large bowl and set aside. Process the roasted pepper and Ranch dressing in a food processor or blender until smooth. Pour over the pasta and gently toss to combine. Sprinkle on the poppy seeds (if using) and toss to combine. Chill for about 1-2 hours before serving.
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