When my stepdaughters were young and always hungry, almost anything I made with ranch dressing was a hit. So, the following recipe for cucumber salad was always on the table during grilling season.
16 ounces medium pasta shells
16 ounces frozen peas, thawed
1 medium cucumber, halved and sliced
1 small red onion, medium diced
1 cup ranch salad dressing
Cook pasta according to package directions, drain and rinse in cold water. Combine the pasta, peas, cucumber and onion. Add dressing, toss to coat. Cover and chill for several hours before serving.
Another favorite was to chop up some potatoes, toss in ranch dressing mix and roast until golden brown.
