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HIDDEN VALLEY RED PEPPER PASTA




List of Ingredients



• 1 PACKET HIDDEN VALLEY ORIGINAL RANCH DRESSING MIX
  
• 1 CUP MILK
  
• 1 CUP MAYONNAISE
  
• 2 PACKAGES ( 9 OUNCE EACH) FRESH SPINACH TORTELLINI COOKED AND DRAINED, OR REGULAR TORTILLINI
  
• 7.25 OUNCE JAR ROASTED RED PEPPER, RINSED, DRAINED AND CUT INTO STRIPS
  
• 1/2 TEASPOON DRIED, CHOPPED BASIL LEAVES
  






Instructions



1. IN A BOWL, PREPARE DRESSING BY COMBINING MILK AND MAYONNAISE WITH DRESSING MIX. MIXING WELL. COVER AND REFRIGERATE. CHILL 30 MINUTES TO THICKEN.
   
2. STIR TOGETHER 1 CUP PREPARED DRESSING, TORTELLINI, PEPPERS AND BASIL IN A LARGE SAUCEPAN. HEAT THOROOUGHLY.
   
3. REFRIGERATE REMAINING 1 CUP PREPARED DRESSING FOR LATER USE.
   
4. MAKES 4 TO 6 SERVINGS
   SOURCE: HIDDEN VALLEY FAMILY FAVORITES