This post is sponsored by The National Frozen & Refrigerated Foods Association.

My friends, you know all about quick and simple meals and I have loved working with the National Frozen & Refrigerated Foods Association and bringing you some fun meals that come from our freezer and refrigerator!

I made you these little breakfast egg cups, you bake them in a nonstick cupcake pan and you can totally make them ahead. With just five ingredients, I'm not counting the salt and pepper! What I love about them is you can serve them at your next holiday brunch or make them on Sunday and have them for breakfast the entire week. They are so versatile!

Here's what I'm using. When I asked Curtis to pick up the Jimmy Dean Heat ‘n Serve Original Sausage Links in the freezer aisle, he was so excited about these. We can easily make breakfast with these on the weekends or during the week.

Cascadian Farms Organic HashBrowns and Spinach, I'm so excited to find these at my local grocery store. I love the hashbrowns, they are so good!

And NestFresh Free-Range Organic Large Eggs, we have a new favorite brand. We love that they are cage free too!

First thing you're going to do besides turn the oven on is defrost the spinach. Take it out of the paper box and put the plastic bag in a bowl of cold water.

Next, I defrost the Jimmy Dean sausage links in the microwave using my defrost setting.

You want to cut these into little pieces so when you bite into the breakfast egg cups, you'll get sausage in almost every bite!

Stick with me, look at the photo, I cut the sausage length-wise and then in half length-wise again. (I’m all about being efficient in the kitchen as possible!)

And then, I cut them into little pieces. Instead of cutting them into little pieces and then cutting those slices into littler pieces.

And then you're done!

Chop up the red pepper.

And then, we're back to the spinach. You're going to squeeze all of the water out of the spinach. I use a potato sack dish cloth or you can use paper towels.

Squeeze and wring out the water.

And that's the spinach you have left.

Beat the NestFresh Free-Range Organic Eggs in a measuring cup. That way it's easy to pour the eggs into the muffin pan!

Generously spray your cupcake pan. And make sure you're using an actual nonstick cupcake pan. Don't make the same mistake as I did!

I have everything lined up and ready to go!

Add the hash browns to the bottom of each muffin cup.

Then, layer with sausage links and spinach.

And red pepper. And repeat. I did notice I had some spinach left over and you probably will too. You can use it make this spinach artichoke dip!

Pour the beaten eggs into the muffin pan.

You're only filling them about halfway or a little bit more than half way. Be sure not to over fill them!

Bake them and then use spatula to make sure the sides are not stuck to the muffin pan.

Look how beautiful!

They are so so good and I know you'll love them for your next holiday party. I totally didn't even intend to make them festive looking but the green and red are so festive in the egg cups, aren't they?

They are great for that party or even that quick breakfast to go on those busy weekday mornings! Don't forget to check out the video that I made for this recipe too!

I would love to know if you have made little egg cups or omelettes with your muffin pan before?

Be sure to follow the National Frozen & Refrigerated Foods Association on facebook and instagram for easy home meals that you can make for your family!

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Five Ingredient Breakfast Egg Cups

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 12 egg cups

Ingredients

• 10- ounce package Cascadian Farm Organic Cut Spinach frozen
• 6 Jimmy Dean Heat ’n’ Serve Original Sausage Links from 23.4-ounce package frozen
• 1/2 red pepper chopped small
• About 1/2 of 16-ounce Cascadian Farm Organic HashBrowns package frozen
• 7 to 8 NestFresh Free-Range Organic Large Eggs beaten
• Salt and pepper

Instructions

• Heat oven to 425 degrees F.
• Prep the ingredients. Open the Cascadian Farm Organic Cut Spinach package and remove the plastic bag with the spinach place into a bowl and add cold water until it’s covered This will take about at least 15 minutes (you can make it go a little faster by changing the water a couple of times).
• While the spinach is defrosting, remove the Dean Heat ’n’ Serve Original Sausage Links from the bag and defrost in the microwave for a few minutes, just so you can cut them up. Cut up the sausage links into small pieces (into 5 pieces and then each piece in half or quarters).
• Chop up the red pepper.
• Prep your nonstick muffin tin/cupcake pan and spray each muffin cup with nonstick cooking spray.
• Back to the spinach. Remove from packaging and squeeze inside a of kitchen towel to remove the moisture.
• Add about 1 tablespoon of Cascadian Farm Organic HashBrowns to each muffin cup. Layer in pieces of Jimmy Dean Heat ’n’ Serve Original Sausage Links, the Cascadian Farm Organic Cut Spinach and the red pepper. Repeat until all of the muffin cups are filled up. (You will probably have some spinach left over
• Take the beaten NestFresh Free-Range Organic Eggs and add salt and pepper to them. Then, pour into each muffin cup, you’re only filling them about half way (be careful to not over fill).
• Bake for 15 to 17 minutes at 425 degrees F or until the eggs are cooked to your liking.

Notes

Notes:

Store them in a tightly sealed container in the refrigerator. It’s easy to reheat them. Put them on a microwave-safe plate and cover, microwave for about 30 seconds and add 15 seconds at a time until heated through.

Guess what? You can totally make these ahead and freeze them! Place them on a lined baking sheet separated (not touching) and place them in the freezer for at least 30 minutes. Then, place them into a zippered plastic bag. That way when you store, them they won’t stick together and freeze together. To reheat, heat oven to 400 degrees F (while the oven is reheating, remove them from the freezer and place on the counter). Bake for 16 to 17 minutes, or until heated all the way through.

Disclosure: This post is sponsored by The National Frozen & Refrigerated Foods Association. I always share with you my own opinions and I only work with brands that I love.

The post Five Ingredient Breakfast Egg Cups appeared first on The Little Kitchen.

This post is sponsored by Florida Department of Citrus.

What's perfect for summer? A light and fresh cold noodle dish and citrus right? These orange sesame noodles with vegetables fit that bill!

They are light and easy to make! You can use soba noodles or thin spaghetti, whichever you prefer!

I love cooking and baking with Florida orange juice. Did you know it was so easy to cook with? (If you missed out my orange tres leches cake…you need to check it out!)

Prep the veggies.

Boil the noodles and then parboil the veggies.

I like these noodles cold, so refrigerate the noodles and the vegetables.

Mix up the sauce…

then add the Florida orange juice!

Whisk it all together!

Mix the vegetables up with the noodles.

What I love about this dish is that you can make it ahead! If you do make it ahead, don't add the sauce until you're ready to serve.

I can't wait for you to make this…I know you'll love it!!!

Make sure you follow the hashtag #AmazingInside on on Facebook, Twitter and Instagram and join in on the conversation! Be sure to follow Florida Orange Juice on Facebook, follow on twitter and on instagram!

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Orange Sesame Noodles with Vegetables Recipe

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 to 6

Ingredients

• 1/2 pound soba noodles or thin spaghetti cooked al dente according to package instructions
• 2 carrots peeled and sliced at an angle
• 1 broccoli head cut into bite-sized florets
• 1 red pepper sliced and then cut in thirds
• 1/2 cup snap peas
• 1 garlic clove peeled and minced
• 1 teaspoon sesame oil
• 2 Tablespoons low sodium soy sauce
• 1 1/2 teaspoons sriracha
• 1/4 cup orange juice
• 1 green onion sliced
• sesame seed to garnish

Instructions

• Bring a pot of water to a boil. Cook pasta according to package instructions. Remove pasta with tongs and place in a medium sized mixing bowl. Allow it to cool on the counter for a few minutes and then put it in the refrigerator.
• Add broccoli to boiling water and cook for one minute. Remove with a slotted spoon. Rinse carefully with cold water (to stop the cooking). Add carrots and cook for about four minutes. Remove with a slotted and rinse carefully with cold water. Do the same for the snap peas, cook for just one minute.
• Place the cooked vegetables in the refrigerator while you prepare the sauce.
• Add minced garlic, sesame oil, soy sauce and sriracha to a small bowl. Whisk together and then add orange juice. Whisk together.
• Take pasta and vegetables and mix together. Add orange sesame sauce and mix together. Garnish with green onions and sesame seed.

Notes

Note: If you’re making it a day ahead, keep the sauce separated from the noodles and veggies until you’re ready to serve!

Disclosure: This post is sponsored by Florida Department of Citrus. I only work with brands that I love and only share with you my own opinions. Thank you for supporting the brands that make The Little Kitchen possible.

The post Orange Sesame Noodles with Vegetables appeared first on The Little Kitchen.

This recipe was originally published June 14, 2010. I recently updated this post with new photos!

These aren't the traditional Vietnamese spring rolls you're used to seeing. They usually come served with pork and shrimp and they are served cold.

These spring rolls are served with a grilled lemongrass beef and onions as well as red or green peppers and are served hot, immediately after the beef and veggies are cooked. My Mom has been making this recipe for as long as I can remember. My husband calls them Viet Fajitas…because of the onions and peppers…which Curtis totally suggested to my Mom! And she happily incorporated! The Vietnamese name for this dish is: Besides pho (Vietnamese beef noodle soup), this dish is my other favorite Vietnamese dish. I have many memories of crowded dinner tables…the table full of condiments and a butane-powered camping stove. My Mom would stir-fry the lemongrass beef right there and everyone around the table passed around ingredients. We rolled the spring rolls and ate them as soon as they were rolled right at the table. BTW, my Mom even calls them Viet Fajitas now.

One other thing, you can totally substitute the beef for grilled shrimp or serve it with both!

I like to use really thin (vermicelli) rice noodles. This brand of rice paper is my favorite! They can be found at your local Asian or Vietnamese grocery store.

Boil the rice noodles according to the package instructions.

Prep the cilantro, the onions, peppers and then prep the beef.

Heat a nonstick skillet and melt some butter. Everything is better with butter!

Cook the beef, onions and peppers in batches. See the sear marks on the beef?

Now, let me show you how to roll a spring roll.

First, wet the rice paper on both sides, no need to soak. Just a quick wetting. You want it to be completely wet but you don't want it to soak that it becomes way too soft. Place the paper on a plate and wait about 30 to 45 seconds. (I usually have two plates prepped and ready to go, wet two pieces at a time, one on each plate.)

I add the beef, peppers and onions on the lower third of the round spring roll wrapper. Add the lettuce and the rice noodles. (I really should have used a non-white plate to show you.)

Be careful to not overfill. My brother is a master of overfilling and it never breaks…I'm not that talented!

Fold over the sides.

Grab the bottom, end closest to you, tuck it in and start rolling up.

And there you have it! Easy peasy!

So there is two ways of doing this…

I told you how we sit around a table and my Mom would cook the beef right there at the table.

Another way is cooking the beef and veggies in the kitchen and then wrapping the spring rolls as you go along and then eating them after you're done wrapping a bunch of them up. That's the way Curtis prefers to do it. And it's less mess on our table for us.

He likes to make a whole pile of them whereas while I'm cooking the beef on the stove, I'm wrapping and rolling and eating!

This dish is so popular with my family and with friends! I could have these every week!

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Grilled Lemongrass Beef Spring Rolls

Ingredients

• 1 package rice noodles cooked according to instructions on the package
• lettuce cilantro, sliced jalapenos (optional)
• 1 medium onion cut in half and thinly sliced
• 1 green bell pepper cut into thin strips
• 1 1/2 teaspoons chopped lemongrass
• 3 garlic cloves minced
• 2 pounds London Broil beef sliced thinly across the grain, cut into 1-inch x 2-3-inch pieces
• 1/2 to 1 pound shrimp peeled and deveined (optional)
• 4 Tablespoons oyster sauce
• 2 Tablespoons sesame oil
• 4 to 6 Tablespoons unsalted butter for each batch of cooking
• 1 package rice paper
•  

Instructions

• Start a large pot of boiling water and cook rice noodles according to instructions on the package. Watch carefully, because they cook quickly. Remove noodles and place in a colander. Drain and rinse continuously with cold water for 2 to 3 minutes. Shake the colander several times to drain the water. Place on a large plate and set aside and allow the noodles to dry.
• Prep and clean the lettuce, cilantro and jalapenos.
• Prep the onion, pepper, lemongrass and the garlic.
• Slice the beef and place in a large bowl along with the lemongrass, garlic, oyster sauce and sesame oil. Marinate the beef for at least 15 minutes and up to a few hours in the refrigerator.
• Heat a 9-inch nonstick skillet at medium-high and add 1/2 to 1 tablespoon butter. Allow the butter to melt and add beef  with 1/2 to 1 Tbsp of butter. Cook beef (& shrimp) along with a little bit of peppers and onions in small batches, about 3 to 4 minutes on each side, or until cooked through and browned. Repeat until you have cooked all of the meat. (You may need to wipe the skillet clean in between batches so you don't burn the beef.)
• Roll into spring rolls with rice noodles, lettuce and cilantro along with the beef and shrimp (if using). Serve immediately.

Tips:

• Be sure to not overfill the skillet, cook the beef in batches. If you overfill, the meat will not brown quickly and you will have overcooked your beef and make it tougher.
• Always, watch the noodles very carefully, they cook very fast in some cases in just 3 minutes! Drain in a colander and drain. You definitely want to drain and rinse with cold water because you do not want them to stick together. Allow them to cool and I like to warm them up in the microwave for about 30-45 seconds before adding them to the rice paper.
• If you want to do shrimp as well, marinate in a separate container from the beef. I often stir fry it along with the beef unless someone does not eat beef or is allergic to shellfish.

The post Vietnamese Spring Rolls with Grilled Lemongrass Beef appeared first on The Little Kitchen.

This post is sponsored by Soy Vay®.

I love easy meals for weeknights. And this one I'm sharing with you today is so easy…it's only five ingredients! You can't get any simpler and you can sub out for your favorite vegetables and have dinner on the table in 40 minutes! And even better, it only cooks in one pot…can't get any better than that!

The main ingredient is Soy Vay® Veri Veri Teriyaki Marinade. I love using this stuff right out of the bottle for marinating chicken, tofu, veggies, beef, etc. This is the ingredient that gives this dish the huge amount of depth and flavor.

And even better, it's has no preservatives and no artificial flavors!

For this recipe, I wanted to add a citrus element so I mixed the marinade with orange juice. All of my ingredients…I purchased at Walmart in the Asian section.

Add the boneless skinless chicken thighs to the bag.

Seal it up and mix it up.

Marinate in the refrigerator for at least 15 minutes.

Prep the veggies, I cut the broccoli up.

And slice the red pepper into strips.

When you're getting ready to cook the chicken, remove the chicken from the plastic bag and place on a paper towel-lined plate. This will remove the excess marinade and ensure the meat will get seared.

Cook the bottom of the chicken first.

And then next, cook the tops of the chicken. (brown each side of the chicken for 3 to 4 minutes.)

Remove the pan from the heat and add in the reserved 1/4 of the marinade mixture.

Add the vegetables.

And place the pan in the oven for about 15 minutes.

And then you'll have perfectly cooked chicken and vegetables.

Serve it over rice and your family will love this! I seriously can't wait to make this again for dinner! It's so good and so easy to make!

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Citrus Teriyaki Chicken with Broccoli and Red Pepper Recipe

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 to 6

Ingredients

• 1 3/4 to 2 pounds boneless skinless chicken thighs about 6 thighs
• 1 cup Soy Vay® Veri Veri Teriyaki Marinade
• 1/2 cup orange juice
• 2 teaspoons olive oil
• 1 broccoli head cut into florets
• 1/2 red pepper sliced into strips

Instructions

• Heat oven to 425 degrees F.
• Mix together Soy Vay® Veri Veri Teriyaki Marinade and orange juice. Reserve about 1/4 cup of marinade mixture and set aside. Open a gallon-size plastic zippered bag and place upright inside a casserole dish. Pour marinade in bag and place chicken inside. Seal the bag and massage the bag so the marinade distributes and all of the chicken is evenly coated. Marinate in the refrigerator for at least 15 minutes.
• Remove the chicken and place on a paper towel-lined plate.
• Heat a large oven-safe skillet with olive oil on medium for 3 to 4 minutes. Brown the chicken 3 to 4 minutes on each side. (Lower heat to medium if needed.) Remove skillet from heat.
• Pour reserved marinade into the skillet with the chicken. Season vegetables with salt and pepper. Place vegetables in the pan with the chicken. Place skillet in the oven for 15 to 17 minutes.
• Serve with rice or noodles.

This is a sponsored conversation written by me on behalf of Soy Vay®. The opinions and text are all mine.

The post Citrus Teriyaki Chicken appeared first on The Little Kitchen.

Can we just all agree that soup heals the body and the soul? I feel like soup when I'm sick or even when I'm having a bad day. Soup heals all, right? I eat soup all year long…it doesn't matter how hot it is. I think the craving for soup when I'm sick comes from my childhood, probably yours too right? My mom would make us a good chicken and rice soup when we were sick.

I have been dealing with some crazy health issues for the last few months. I wrote a little bit about it when I shared these chicken wings. I ended up not having an upper endoscopy but a bronchoscopy because a CT scan showed a lot of pneumonia going on in my lungs. And then 6 weeks ago, I ended up in the hospital.

I have a huge appreciation for nurses, nurses who go above and beyond every day. And I have a greater appreciation for what it's like to be a patient in a hospital. This was my first time in the hospital and my first time in an ER. You don't know how it is until you experience it, it's one of those things and until you understand how to navigate pushing the button to get the nurses' attention, asking for medications including pain medications.

When I was in the hospital, they told me it would take a full two months before I would get a definitive answer on what I have…on what was causing my persistent cough and trouble breathing. And now, we're almost six weeks in and the medications they gave me are working. Thank goodness for that. Sorry for being cagey about what I have…I will probably share once I get word they are 100% sure.

When Curtis took me home from the hospital after my bronchoscopy procedure, he went to Panera to pick up soup and sourdough rolls for me. He came home with a cup of of their Low-Fat Vegetarian Garden Vegetable Soup with Pesto. Besides their broccoli cheddar soup, their garden vegetable soup is one of my favorites!

It has so much flavor and and it's so soothing! I have been wanting to make a homemade or copycat version at home for some time now!

Imagine how excited I was when I made this vegetable soup and it tasted sooo good!

There's a lot of chopping involved but it's worth it.

I cut the cauliflower up into tiny pieces.

And I was so happy to find wax beans at my grocery store. You can use green beans if you can't find them though.

And tons of swiss chard…

The zucchini and the tomatoes are my favorite parts of this soup!

Cook the barley with vegetable broth first and then set aside. This takes about 10 to 15 minutes. Be sure to watch this because the broth evaporates!

Then, cook the red pepper and onions in olive oil.

Add garlic and continue to cook.

Then, add cauliflower, wax beans and chickpeas. Chickpeas are one thing I added that are not in the Panera vegetable soup. I decided to add them when developing this soup and loved the texture it adds to the soup. You can omit them if you would like.

Next add tomatoes, remaining vegetable broth and water.

Add the herbs and spices.

And then, bring the soup to a boil. Once it boils, reduce to a simmer and cook for at least 15 minutes.

Add the cooked barley, swiss chard and the zucchini. Cook for a few more minutes.

Serve the soup with a scoop of pesto. This is totally optional. (You can use store bought or homemade pesto, here's my favorite recipe.) My friend, who used to work at Panera, told me that people often requested the soup without the pesto. Even better, the soup is vegan if you omit the pesto.

So there's my version of the Panera vegetable soup. It is so comforting but it's not heavy. It's so perfect for when you want soup even though the weather is warm. And perfect even when the weather is cold.

I love freezing soup…I froze a bunch for when the craving sets in, I just reheat and I have a meal all ready to go!

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Panera Garden Vegetable Soup with Pesto Recipe

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8

Ingredients

• three 14-ounce cans vegetable broth or 6 cups homemade
• 1/2 cup pearled barley
• 2 Tablespoons olive oil
• 1/2 onion peeled and diced (about 3/4 cup)
• 1/2 red pepper diced (about 1/2 cup)
• 2 large garlic cloves minced
• 1/2 head of cauliflower cut into florets (about 2 cups)
• 8 ounces wax beans or green beans ends trimmed and chopped into bite-sized pieces (about 1 3/4 cups)
• 16 ounce can chickpeas rinsed and drained
• 28 ounce can Tuttorosso diced tomatoes
• 1 teaspoon dried thyme
• 1 1/2 to 2 teaspoons dried oregano
• 1 1/2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 large swiss chard stems remove stems and chop (about 2 cups)
• 2 small zucchini diced (about 2 1/2 cups)
• store-bought or homemade pesto optional, for serving

Instructions

• In a heavy bottom Dutch oven, add 1 1/2 cups vegetable broth and 1/2 cup pearled barley. Bring to a boil over high heat. Once it reaches a boil, reduce heat and allow the pearl barley to simmer at least 10 minutes. Check it often and stir as the broth will evaporate. Once the barley has reached its desired chewiness, it’s done cooking. Fluff with a fork and scoop the barley into a clean bowl. Set aside.
• Add olive oil to the Dutch oven and heat high on medium for 2 minutes. Add onion and red pepper, cook for 3 to 4 minutes, stirring occasionally with a rubber spatula. Add garlic and cook for 90 seconds. Add cauliflower, beans and chickpeas. Cook and stir for 2 minutes. Add tomatoes and the remaining vegetable broth and 1 1/2 to 2 cups water. Add thyme, oregano, onion powder, garlic powder, salt and pepper and stir. Bring soup to a boil.
• Once soup comes to a boil, reduce to simmer and cook for 15 minutes. Add swiss chard, zucchini and cooked barley. Cook for another 3 to 4 minutes, stirring to combine. Season with salt and pepper, if necessary.
• Portion soup to serving bowls and serve with a scoop of pesto on top of each bowl.

The post Panera Vegetable Soup appeared first on The Little Kitchen.

You guys, it's spring!! Time for picnics and just plain enjoying the outdoors! For spring, I love love pasta salads.

So when Hidden Valley® Ranch and Walmart reached out to work together, I knew I wanted to make a pasta salad with Hidden Valley's new Sriracha Ranch dressing…so perfect, right?

I bought all of my ingredients at Walmart, it's a great place to get ingredients to make delicious meals.

First, grill two ears of corn. I love grilled corn in pasta salad!

Cut up your red pepper.

Dice it up for the salad.

Love love, grape tomatoes…quarter these up for the salad.

Dice up half of a cucumber.

After the corn is grilled, cut off the kernels for the salad.

Set up all of your ingredients.

Including the Hidden Valley Ranch Sriracha dressing, one of their new dressings they just launched. It tastes like the ranch dressing you know and love and at the end, you get a kick with the sriracha!

Check out their other new Ranch dressings: Buffalo, Honey BBQ and Cilantro Lime, all available at Walmart!

Combine the corn, red pepper, onion and cucumber in a large mixing bowl. Mix in the pasta too.

Then, add the Hidden Valley Ranch Sriracha dressing.

Mix it together, add the tomatoes and mix again. Refrigerate for at least 30 minutes. After refrigerating, remove the pasta and mix it again. You might need to add more dressing at this point.

Serve the pasta salad with sliced green onions, sesame seeds and lime wedges. This is the perfect salad for a picnic, a potluck or a great side for a weekend meal. You will LOVE it, I just know it!

To try this sriracha dressing and Hidden Valley Ranch's other new dressings: buffalo, honey BBQ and cilantro lime…be sure to check out this coupon (psst! it's a coupon for $0.75 off any 12 oz or 16 oz bottle of Hidden Valley Ranch)!

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Sriracha Ranch Pasta Salad Recipe

Ingredients

• 12- ounce package tri-color rotini pasta cooked according to package instructions
• 2 ears of fresh corn uncooked
• 1 red pepper chopped
• 1/4 red onion diced (about 1/2 cup)
• 1/2 cucumber chopped (about 1 cup)
• 1/2 cup Hidden Valley Ranch Sriracha dressing plus additional for serving
• 1 lime cut into wedges
• 8 ounces grape tomatoes quartered
• 3 green onions sliced
• 1 Tablespoon sesame seeds

Instructions

• Bring a pot of water to boil. Follow instructions on package to cook the pasta. After the pasta cooks, set it aside and allow it to cool.
• While the water is boiling, heat a grill pan on medium hight for 5 to 7 minutes. Cook corn for 4 to 5 minutes on each side, about 10 to 12 minutes. (Being careful not to burn the corn.) Allow to cool on a plate and then cut the kernels off.
• Prep your other vegetables.
• In a large mixing bowl, add corn, red pepper, onion and cucumber. Mix together well with a rubber spatula. Add pasta and mix together. Add Hidden Valley Ranch Sriracha dressing and mix together. Squeeze a couple of lime wedges into the bowl with the pasta salad.
• Add to the bowl with the pasta salad, grape tomatoes and mix well. Refrigerate the pasta salad covered for at least 30 minutes.
• Before serving, mix the pasta salad and add more Hidden Valley Ranch Sriracha dressing if necessary. Serve the pasta salad with green onions, sesame seeds and lime wedges.

This is a sponsored conversation written by me on behalf of Hidden Valley Ranch. The opinions and text are all mine.

The post Sriracha Ranch Pasta Salad appeared first on The Little Kitchen.