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Poolside Tri-Color Fusilli Pasta Salad



      Poolside Tri-Color Fusilli Pasta Salad

      Poolside Veggie Pasta Salad

      Poolside Tri-Color Fusilli Pasta Salad is a summer party staple, but we absolutely adore this fun twist on the traditional. It’s so creamy and crunchy, and the cool, zesty ranch is the perfect touch for a hot summer day by the pool. (And we must say, it does a great job of hiding a healthy portion of veggies too.) It’s hard to believe that something this quick and easy can taste so delicious! It’s our favorite dish to bring along to a party; people rave about it every time. In fact, we’ve never come home with leftovers… it seems that all the other guests just lick the bowl clean!

      • 1 package tri-color fusilli 
      • 3/4 cup mayonnaise
      • 3/4 cup Greek yogurt
      • 1 (1 oz.) package powdered ranch dressing mix
      • 1 medium cucumber, quartered and thinly sliced
      • 2 cups broccoli florets (1 small head), roughly chopped
      • 2 cups asparagus, woody ends removed, chopped
      • 2 bell peppers, chopped
      • 1 cup cherry tomatoes, halved
      • 1/4 cup red onion, thinly sliced
      • 1/2 cup cheddar cheese, sliced into matchsticks or grated
      • 1/2 teaspoon garlic powder
      1. Bring a large pot of salted water to a boil and cook pasta according to package instructions.
      2. 2 minutes before pasta is fully cooked, add broccoli and asparagus to the pot. Strain pasta and vegetables and set aside.
      3. Add mayonnaise, Greek yogurt, ranch mix, and garlic powder to a large serving bowl and whisk to combine.
      4. Add pasta, cooked and raw vegetables (broccoli, asparagus, tomatoes, red onion, bell pepper and cucumber), and cheese and toss to combine.
      5. Cover and chill in refrigerator until you’re ready to serve!


      Recipe by Chef: Kristy Norrell 


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