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Festive Pasta Salad (S)


Festive Pasta Salad (S)

Hey guys! Today I am sharing this side dish. A similar one has been in my family for a while and is at every BBQ or get together, that I can remember, so I HAD to make one that I could eat that would be comparable and on my Trim Healthy Mama plan! It’s an easy one (especially if you have the ranch dressing pre-made)! I love that it’s more of a summer side dish with cold pasta and boiled eggs. Really does go wonderful with BBQ!!

NOW, if you follow Trim Healthy Mama, like I do, you will want to keep to a smaller portion and keep your Dreamfields Pasta usage to once a week (as recommended in the book). Boil up water in a big pot with a tsp or so of salt (that part is optional… just what I do).

Make your ranch dressing or get it ready. (The original recipe calls for a ranch packet with mayo and milk). I used a delicious recipe from a wonderful family friend, Cathy Kane, and changed it up a little bit. Keep it chilling in the fridge while you follow the other steps. Oh you could be boiling eggs as well. 🙂

 Chop your veggies!! I used red bell peppers (and green)… they are sooo pretty and a little bit sweeter, but you can just use the green bell peppers or orange or yellow.

Chop your boiled eggs. 

Once pasta is finished, run COLD water over it as you drain it. Or transfer it to the fridge for a little while to cool it down. Then add your veggies and eggs.  

Next just pour about a cup of dressing over the pasta salad (if you want more you can have more or less whatever suits you).

Put the dish in the fridge. ENJOY this great S side dish with BBQ or take it along to a cook out!! 


Cathy Kane’s Ranch Dressing (I was able to get her approval to post this wonderful dressing and I will post my additions to make it Trim Healthy Mama) is SOOOOOOOOO GOOD and I so appreciate her sharing this recipe with me!!


Festive Pasta Salad (THM S)

  • Author: Sarah Criddle


A Festive Fresh Pasta Salad to bring as a wonderful side dish to any THM meal!



  • 1 box of Dreamfields Pasta (I used rigatoni)
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 3 celery stalks chopped
  • 2 green onion stalks chopped
  • 4 boiled eggs chopped
  • 1 cup of Cathy Kane’s Dressings
  • or 1 cup of greek yogurt dressing

Cathy Kane Dressings

  • 2 cups of Hellman’s Mayo
  • 1 cup of buttermilk (I used half & half or heavy whip with 2 tbsp. vinegar stirred & allowed to sit 5 minutes to created buttermilk)
  • 2 tbsp. or more parmesan cheese
  • 2 tsp dried parsley
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp of pepper
  • salt to taste
  • **Greek Yogurt option
  • 1 cup of greek yogurt
  • 1 cup of mayo
  • 4 tbsp. parmesan
  • 2 tsp dried parsley
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp pepper
  • salt to taste


  1. Cook pasta exactly per directions on box.
  2. Boil eggs (place in ice and water immediately after cooking).
  3. Peel and chop eggs.
  4. Mix up dressing ingredients and whisk together.
  5. Refrigerate dressing for 15 minutes.
  6. Chop veggies.
  7. In a big bowl mix eggs, pasta, veggies (except green onions) and dressing.
  8. Place green onions on top.
  9. Cover and place in the refrigerate.
  10. Enjoy!


  • Serving Size: 8