ranch pasta salad

Ranch Pasta Salad & Summer Subs

Another summer picnic menu is up for Meal Time Monday!! The easiest Ranch Pasta Salad and Summer Subs for a park lunch or one of the many outdoor live music events that Parks & Rec puts on this summer. Have you checked out their event page? There’s something I want to go to almost every day! July is National Parks & Rec month—get out and enjoy what yours has to offer and make something yummy to bring with you!

ranch pasta salad

Ranch Pasta Salad

Course Salad
Cuisine Italian, Mediterranean

Ingredients
  

  • 1 lb pasta, I like elbow macaroni or shells for this
  • 1 1/2 cups frozen peas
  • 3 carrots, peeled, quartered lengthwise, and sliced
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 2 tbsp Ranch seasoning, from a Ranch dressing or dip packet
  • black pepper, freshly ground
  • optional add-ins: diced red onion, sliced green onions, bacon bits, grated cheddar cheese

Instructions
 

  • Bring a large pot of water to a boil and cook the pasta. When the pasta is very al dente and not quite ready but almost, add the frozen peas. Cook for another minute to thaw the peas and finish the pasta. Drain well and transfer to a large bowl. Add the carrots, sour cream, mayonnaise, and Ranch seasoning. Add more seasoning to taste, freshly ground pepper, and any add-ins of your choosing. I kept mine as is and it was perfectly delicious.
Keyword pasta
summer subs

Summer Subs

Course Sandwich
Cuisine American

Ingredients
  

Salad Mix

  • 1/2 head iceberg lettuce, shredded
  • 1/2 red onion, thinly sliced
  • 1 cup pickled banana peppers, roughly chopped or torn in half
  • 1/2 cup mayonnaise
  • 1 tbsp red wine vinegar
  • 1 tsp seasoned salt, I used Dan O’s

Sandwich

  • 6 sub or hoagie buns
  • 1/4 cup olive oil
  • 1 tsp seasoned salt, I used Dan O’s
  • 12 oz lunchmeat, turkey, chicken, ham, roast beef
  • 6 oz sliced cheese, cheddar, pepper jack, swiss
  • 1 large or 2 medium tomatoes, thinly sliced
  • Parmesan cheese, freshly grated
  • black pepper, freshly ground, to taste

Instructions
 

  • To make the salad mix for the sub, toss the lettuce, onion, and banana peppers in a large bowl. In a small bowl, stir together the mayonnaise, vinegar, and seasoned salt. Pour over the lettuce and toss well.
  • Preheat the oven to 400 degrees. Split the hoagie buns and place them on a sheet pan. Mix the olive oil and seasoned salt in a small bowl and brush the cut sides of the buns with this mixture. Lightly toast the buns for a couple of minutes. Remove from the oven and layer the meat and cheese of your choosing onto the bottom of each sub bun. Place back in the oven for a couple of minutes to melt the cheese and continue toasting the bread. Remove from oven and add tomato slices. Sprinkle with Parmesan cheese and black pepper. Pile some of the salad mixtures onto the sandwich and add the bun tops.

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