Feb 20


I love a  pasta salad of almost any kind from creamy to vinaigrette, meat or just vegetable and cheese, got to have to have cheese in any salad. Well I’m from Wisconsin so what would you expect?

As I was looking at the shelves in our grocery store for something new to try, I was not disappointed when I saw that Kraft had out a new Zesty Lime Vinaigrette salad dressing, WHAM, that stopped me dead in my tracks, had to try it right then and there and that is exactly what I did, opened it up and tried it in the isle.

The taste was exactly like the name Zesty and Limey, my mind was going a mile a minute what can I do with this, yes a bowtie/veg salad would be great, but I wasn’t looking for great at that moment. Suddenly it came to me, let’s cream it up! Mayo, no too boring, sour cream, nah, wait, ranch dressing!

So the idea was installed, now to create the masterpiece. My pantry is, to say the least; well stocked. I found all sorts of things I could put in this creation, but I remembered what my mom always says, ” less is best ” Funny how I go back to that saying many times in daily life. Mom really does know best.

My experiment did not fail and this pasta salad is asked for by neighbors when we have a gathering or someone will casually mention that salad, knowing full well that I will be making it soon after and a container will be in their hands.  I made this for my mom and dad’s annual 4th of July gathering last year and it was a hit with everyone.

NOTE: When you make the dressing, leaving at least 1 cup of plain ranch dressing separate is needed for adding to the salad the next day. The pasta will look very wet when you put in the fridge so the flavors can meld and you will think that there is too much, believe me, when you look at it the next day you will be surprised how much dressing was “drank” up by the pasta and you will need to add more. You can add a little more vinaigrette if you would like a little more zest.



1 packet Ranch dressing mix

1 cup buttermilk

1 cup Hellman’s mayonnaise

1/4 cup Kraft Zesty Lime Vinaigrette dressing ( more if desired )

1 8 ounce  package cheese filled tortellini or tiny ravioli

1 15 ounce can black olives, drained

1 cucumber, peeled, seeded and rough diced

2-3 medium tomatoes, seeded and rough dice

2 tablespoons red onion, finely minced ( optional )

1 tsp Accent

Salt and fresh ground pepper to taste

Cook pasta according to package directions, drain well, DO NOT RINSE and set aside

Mix 1 cup of ranch dressing with 1/4 cup of Zesty Lime Vinaigrette.

Combine all ingredients except the 1 cup of Ranch dressing that was held back together, Season to taste.

Cover tightly and refrigerate overnight. Stirring occasionally.

Before serving, add remaining Ranch dressing to achieve desired dressing amount

Try adding some cooked chicken, turkey or ham to make a satisfying meal.

Go Ahead….” Just Try It! ”