Ingredients:
1 package your favourite pasta (I used tri-colour pasta shapes)
1 cup of your favourite veggies (I used julienned carrots and diced green peppers)
2 tablespoons oil (I used basil olive oil)
1/2 cup - 1 cup of mayo or Ranch dressing or a mixture of both
1 tsp sugar
milk to thin
Instructions:
Cook pasta as directed. Drain and rinse with cold water. Toss with oil (this will help the dressing not to absorb into the pasta and keeps the salad creamy. Mix mayo/ranch dressing with sugar and milk (should be a pourable consistency). Pour over salad. Can be refrigerated to blend flavours before serving.
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