Over Labor Day weekend some friend’s had a (last of the year) pool party and skeet shooting party. It was a great time and I think I’m just as good as my husband shooting skeet 😀 We were asked to bring a dish to pass and even though my hubs does not like this dish, it’s always a hit and I bring home nothing. Which is good. I guess ranch is too close to mayo for him to even try it…ha! I always get ask the recipe too, which means it’s yummilicious and people want to make it. I must have been asked 15 times at the party!
I know it’s the end of summer but you may have one last hurrah to go to, or a baby shower or just some kind of get-together. Or if you’re just clinging onto the last threads of summer for dear life, this will at least keep your taste buds happy. This is easy, quick and won’t break the bank.
(Once again sorry for the picture quality my flash is still broken, it should be fixed by next week. Seriously, these pics are horrid).
Hidden Valley Ranch Tortellini Salad
9 ounces cheese-filled tortellini, cooked and cooled
1 c. diced (cubed) ham
3/4 frozen baby peas, thawed*
1/2 c. Swiss cheese, cubed
2 T. minced green onions
1 T. minced parsley
2 c. prepared Hidden Valley Ranch Original Salad Dressing** (1 package Ranch salad dressing)
Prepare your dressing and set aside. Toss all ingredients together in a bowl. Pour dressing over ingredients and toss to coat evenly. Chill until ready to serve.*I prefer to use cut up snap peas (normally) in place of the frozen peas. You can use whichever you prefer, I just like the little bit of crunch from the snap peas in the salad. Unfortunately, my store was out. Hear that quite often don’t you? Dang small towns.
**To make the dressing I use 1/2 c. milk and 1/2 c. buttermilk and 1 c. mayo, it’s just a personal preference but, I think it really adds to the dish. In fact, people ask what the “secret” dressing is…lol!
Double or triple recipe depending on crowd size. This batch was quadrupled and filled a roaster pan to the brim.
Have a great weekend y’all!