Betty's Ranch Roundup Pasta Salad

Betty demonstrates how to make her Ranch Roundup Pasta salad. This is a salad filled with pasta, broccoli florets, zucchini, purple onion, green peas, and grape tomatoes, topped with a tangy Parmesan cheese and Ranch dressing blend. Scrumptious and filling!
Ranch Roundup Pasta Salad
8 oz. fusilli pasta (You may use any type of pasta that you like in a salad.)
½ teaspoon salt
1 cup fresh broccoli florets
1 cup diced zucchini (unpeeled)
½ purple onion, thinly sliced into quarter-rings
½ cup frozen green peas, thawed
1 cup grape tomatoes, halved (You may use cherry tomatoes.)
¼ cup sliced ripe olives
½ cup grated Parmesan cheese
¾ cup Ranch dressing
Cook 8 oz. fusilli pasta according to package directions. (I added ½ teaspoon salt to the boiling water before adding the pasta.) Drain and set aside, until you are ready to assemble your salad. In a large bowl, place cooked fusilli, along with 1 cup broccoli florets, 1 cup diced zucchini, ½ sliced purple onion, ½ cup frozen green peas (thawed),1 cup halved grape tomatoes, and ¼ cup sliced ripe olives. Add ½ cup grated Parmesan cheese and ¾ cup Ranch dressing. Mix gently until all salad ingredients are coated with dressing. Cover with plastic wrap, and chill until ready to serve. This is a healthy and hearty salad that I think you will like! Enjoy!!! --Betty
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