Creamy Pasta Salad

By sassy47

Ingredients

• 8 ounce(s) ditalini pasta
• 1 medium carrot, finely chopped
• 4 ounce(s) green beans, cut into 1/2-inch pieces
• Raw kernels from 2 ears of corn
• 1 medium fennel bulb, trimmed, cored, and cut into 1/2-inch chunks
• 2 tablespoon(s) fennel fronds, chopped
• 1 small red pepper, finely chopped
• 2 tablespoon(s) fresh flat-leaf parsley leaves, chopped
• 1/2 cup(s) Light Ranch dressing
• 1/2 teaspoon(s) sugar
• 1/2 teaspoon(s) salt
• 1/2 teaspoon(s) freshly ground black pepper

Details

Preparation time 10mins
Cooking time 40mins

Preparation

Step 1

Heat covered 3-quart saucepan of salted water to boiling on high. Add ditalini pasta and cook 6 minutes. To same saucepot, add carrot and green beans. Cook 3 minutes or until vegetables are tender-crisp. Drain pasta and vegetables into large colander and rinse with cold water until completely cool.
Transfer pasta and vegetables to large bowl. Add raw kernels, fennel bulb, fennel fronds, red pepper, flat-leaf parsley leaves, Light Ranch Dressing, sugar, salt, black pepper; stir until well combined.