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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (70g) Recipe makes 15 servings The following items or measurements are not included below: reduced-fat colby cheese |
||
| Calories 249 | ||
| Calories from Fat 111 | (44%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.4g | 19% | |
| Saturated Fat 1.4g | 6% | |
| Monounsaturated Fat 2.5g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 8mg | 2% | |
| Sodium 391mg | 16% | |
| Potassium 156mg | 4% | |
| Total Carbohydrate 28.1g | 9% | |
| Dietary Fiber 1.9g | 7% | |
| Sugars 2.2g | ||
| Protein 6.7g | 13% | |
Ingredients
- 16 ounces uncooked medium pasta shells or rotini pasta
- 16 ounces light ranch salad dressing
- 8 ounces reduced-fat colby cheese or reduced-fat cheddar cheese, block style
- 2/3 cup dry roasted salted peanut
Directions
1
Cook, drain and run pasta under cold water until completely chilled.2
Place pasta in large serving bowl.3
Dice cheese into cubes and add to chilled pasta.4
Add peanuts to pasta.5
Pour Ranch dressing over the pasta, peanuts and cheese.6
Mix well.7
Refrigerate until ready to serve.
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Browse similar recipes by category
- Course > Salads
- Main Ingredient > Pasta, Rice & Grains > Pasta > Shells
- Cuisine > North American > United States > Midwestern
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Number of Servings > For Large Groups
- Occasion > Seasonal > Summer
- Occasion > Brunch
- Occasion > To Go... > Potluck
- Occasion > To Go... > Picnic
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