Samantha Nicole Pull out that red checkered tablecloth and get to celebrating all those summertime recipes! This Cucumber Shell Salad is a fresh-from-the-garden taste that the whole picnic-loving family will enjoy! Tender pasta shells, crispy, vine-picked cucumbers, and spry, red onions, all melting in a lake of adored ranch salad dressing… this is just what your no-ants-allowed gathering has been longing for! Cucumber Shell Salad is a refreshing addition to any meal any time of the year, so don’t wait for warmer weather to give it a try. Remember, flip flops and sunglasses are optional!
Ingredients
- 1 (16-ounce) package medium pasta shells
- 1 (16-ounce) package frozen peas, thawed
- 1 medium cucumber, halved and sliced
- 1 small red onion, chopped
- 1 cup ranch salad dressing
Directions
Step 1 –In a large pot of salted, boiling water, cook the pasta shells to al dente, according to the package directions.
Step 2 –Drain the pasta shells, rinse with cold water, and drain completely again.
Step 3 –In a large bowl, add the pasta shells, the peas, the cucumber, the red onion, and the ranch salad dressing and toss to coat completely.
Step 4 –Cover the bowl and refrigerate the salad for at least 2 hours and up to overnight.
Step 5 –Serve.
