Twisted Green Salad with Jalapeno Ranch
"Twisted" pasta with romaine and veggies, covered in a spicy, creamy jalapeno ranch dressing.
Ingredients
- 1 1/2 cups fusilli pasta can substitue rotini, corkscrew, or other pasta twists
- 1 10 oz package romaine lettuce chopped into bite sized pieces
- 1/2 cup red onion chopped
- 1/4 cup shredded carrot
- 1 pint cherry tomatoes
- 1/2 cup shredded sharp cheddar cheese
Jalapeno Ranch Dressing
- 1 cup greek yogurt
- 1/2 cup buttermilk
- 1/2 cup fresh cilantro finely chopped
- juice of one lime
- 1/4 cup pickled jalapenos chopped fine
- 2 Tbsp brine from the pickled jalapeno jar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- Cook fusilli according to package directions. Drain, and rinse under cold water until cool. When cool, toss with a little olive oil and a pinch of salt and place in refrigerator until ready to mix with other ingredients.
- Meanwhile, combine dressing ingredients in jar and shake well; or combine in a bowl and mix well with wire whisk.
- In a large bowl, add salad greens, pasta, tomatoes and other ingredients. Drizzle on Jalapeno Ranch to taste and garnish with fresh cilantro. Enjoy!