Ingredients
1 cup uncooked small pasta shells3/4 cup fresh broccoli florets1 small carrot, thinly sliced1/3 cup cubed process cheese (Velveeta)1/4 cup chopped cucumber1/4 cup diced celery1/4 cup sunflower kernels1 hard-boiled large egg, choppedDRESSING:1/2 cup mayonnaise1/4 cup prepared ranch salad dressing3 tablespoons milk2 tablespoons red wine vinegar1 tablespoon dried minced onion1/2 teaspoon seasoned salt1/4 teaspoon garlic powder1/4 teaspoon dried parsley flakes1/4 teaspoon pepper1/4 teaspoon prepared mustard
Preparation
Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, broccoli, carrot, cheese, cucumber, celery, sunflower kernels and egg.
In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat.
