Sunday, March 30, 2014

Pasta with Sweet Banana Peppers and Cubed Cheese

My girls and I love a good pasta salad. We make our pasta salad a lot in the summer and have several differing variations.  This one calls for fresh, sweet banana peppers and cubed, sharp Cheddar cheese.  I make a large batch of this usually a few times a month and we can take it out for dinner a few nights over the course of that week. It's great as a light lunch with a sandwich or alone.

It's also great for camping trips and is always a huge hit.  You really can put just about anything in this pasta according to what you like.  I've added not only the peppers and cheese, but olives, green or red bell peppers, red onions, sweet tomato relish and cherry tomatoes.  The possibilities are endless.   
Pasta with Sweet Banana Peppers and Cubed Cheddar Cheese
1 box spiral, bow tie, or elbow pasta, cooked, drained and cooled (I run the hot pasta in the colander under cold water and allow to drain)
4 banana peppers, seeded and chopped fine or in large chunks
1 sweet onion, chopped (red or Texas A&M 1015 - sweet white onion)
1 cup Real Mayonnaise
1 cup sour cream (do not use light as it alters the flavor)
1 package Ranch Dressing powdered seasoning mix
1 teaspoon garlic salt
Boil pasta according to package directions. Place in a colander to drain running cold water over it to cool down pasta.  You do not want to fix this pasta while the pasta is hot as it will curdle the mayonnaise and sour cream.  Make sure all your pasta is room temperature before you add your milk products.

Combine Real mayonnaise, sour cream, Ranch powdered dressing seasoning packet, garlic salt and mix well. Add to this your onion and sweet banana peppers.  Last add pasta, cheese and combine well.  Chill covered with plastic wrap before serving for flavors to come together.

If serving outdoors make sure to serve on top of a bowl with ice and place in the refrigerator as soon as you are finished serving it.


Alise @ The Ranch Kitchen

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