Try Your Hand at this Easy Pea-sey Pasta Salad

So much to do, so little time. That’s been the theme during these busy months. I’m continuously opening my new five ingredient cookbook to dig up some fresh and fast recipes to revive the usual recipe repertoire. We’ve been firing up the grill at dinner, tossing on burgers, dogs or grilled chicken for a quick and easy dinner before or after evening activities, but even this early in the season you can overdo the grill if you’re counting on it night after night. However, if you’ve got a fun new side to try, it makes the usual grill fare a little more exciting.

This five ingredient pasta salad caught my eye. With five easy to find ingredients, it’s fast and easy and it’s also a great vegetarian lunch or light dinner. You can toss this recipe together over the weekend and enjoy early in the week or put it together before school and work. I doubled the recipe, as I do pretty often, so I’d have plenty for two nights, making that hectic after-school schedule a little more bearable come dinnertime. 

Cucumber Shell Salad

Source: Taste of Home 5-Ingredient Cookbook

Ingredients

• 1 package (16 ounces) medium pasta shells - I chose a different shape, pick what you like, but choose a shape that will hold the dressing
• 1 package (16 ounces) frozen peas, thawed
• 1 medium cucumber, halved and sliced
• 1 small red onion, chopped
• 1 cup ranch salad dressing

Directions

• Cook pasta according to package directions; drain and rinse in cold
• water. In a large bowl, combine the pasta, peas, cucumber and onion.
• Add dressing; toss to coat. Cover and chill at least 2 hours before
• serving. Yield: 16 servings.