Linguini Salad

• 1 pound Linguini
• 12 ounces, weight Hidden Valley Ranch Salad Dressing
• 2 pinches Black Pepper
• 3 ounces, weight Grated Parmesan Cheese
• 1 cup Diced Red Bell Pepper
• 1 cup Diced English Cucumber
• 1 cup Diced Green Bell Pepper
• 1 pint Cherry Or Grape Tomatoes, Halved
• 3 whole Scallions, Sliced On An Angle
• 1/4 cups Black Olives (optional)
• 2 pinches Salt

1. Cook the linguini according to directions on the box. Drain and set aside.
2. Mix together the ranch dressing, black pepper, and parmesan cheese.
3. Chop all veggies to approximately the same size.
4. Mix the dressing mixture with the cooked and drained linguini. Stir together until well combined. (I mix the dressing with the linguini when it is still a bit warm. It seems to coat it better and enhance the flavor.)
5. Fold in the cut veggies. Taste and add salt and pepper if needed.
6. This salad is always a hit and will be scarfed down and enjoyed by all who try it!

valley, black pepper, parmesan cheese, red bell pepper, cucumber, green bell pepper, pint cherry, scallions, ubc, salt

Taken from tastykitchen.com/recipes/salads/linguini-salad/ (may not work)