Buttermilk Ranch Pasta Medley Salad

Dice the sweet bell peppers and tomatoes, Trim the broccoli stems and cut into bite size pieces. Put in a bowl and set aside until needed.
Cook the pasta in a large pot of boiling water until just el dente, about 12 minutes.
Drain the pasta well and rinse in cold water until the pasta is cool to the touch.

Dump the cooked and cooled Cellentani pasta into a very large mixing bowl.
Add the diced bell peppers, diced tomatoes, and bite size pieces of broccoli to the bowl with the pasta.
Add the mayonnaise, and buttermilk to the bowl.
Add the salt, ground black pepper and dry Ranch Salad dressing mix to the bowl.
Alternately you can mix the buttermilk, mayo and one envelope of Hidden Valley® Original Ranch® Salad Dressing or Seasoning Mix together in a small bowl before adding to the pasta salad. Pour the dressing mix over the cooled pasta and vegetables before mixing.
Use a large spoon to mix the pasta salad ingredients until the dressing covers all the vegetables and pasta.
Refrigerate the pasta salad for at least 2 hours before serving. Overnight is best.
Ranch® Salad Dressing and Seasoning Mix is a simple way to add a flavorful kick to a classic recipe.