Creamy cold pasta salad perfect for summer! Packed with vegetables and tossed in ranch and Italian dressing for an easy side dish that everyone will love!
1 box (12 ounces) bow tie pasta*
2 teaspoons salt**
3 cups broccoli, chopped (about 1 small head)
3 cups cauliflower, chopped (about 1 small head)
½ red onion, diced
1 pint of cherry tomatoes, cut in half
1 can (6 ounce) black olives, cut in half
2 cups arugula
1 cup ranch dressing
1 1/2 cups Italian dressing
Over medium-high heat, bring a large pot of water to a rolling boil. Stir in a 2 teaspoons of salt. Add pasta and cook according to package directions, stirring occasionally, until pasta is al dente. Drain water from pasta, and rinse pasta under cold water.
While pasta is cooking, prepare your vegetables. Remove stems from broccoli and cauliflower and chop into small, bite-sized pieces. Dice half of a red onion, and cut tomatoes and black olives in half.
Add cooked pasta, vegetables, arugula, ranch dressing and Italian dressing to a large serving bowl. Stir to combine and serve!
*or any type of pasta you like, such as rotini, penne, etc.
**salting your pasta water is optional
Once pasta salad is made, you can store it covered in the refrigerator until ready to serve; stir before serving.
If you let the pasta sit in refrigerator overnight, you may want to add a little extra ranch and Italian dressing right before serving as some of the dressing may get soaked up by the pasta overnight.
Recipe by Modern Farmhouse Eats at http://www.modernfarmhouseeats.com/creamy-summer-arugula-pasta-salad/