The Ranch Kitchen: Bidding Summer Farewell

Summer is turning to fall, but it’s still plenty warm all over the country! If you have veggies to use up, The Ranch Kitchen has lots of delicious, fresh, seasonal dishes to pick from…here’s two of our favorites!

– Cristina Miller, Creative Director, HRL

Alise Nolan & Family, The Ranch Kitchen

Confetti Tortellini Pasta Salad from The Ranch Kitchen

Confetti Tortellini Pasta Salad

Prep Time 15 Minutes

My fresh take on Tortellini Salad uses fresh bell peppers and zucchini instead of the traditional broccoli. I’ve found that people just don’t realize that zucchini is absolutely delicious raw cut in chunks or slices to place in pasta, salads, or to use as a thin round slice instead of tortilla chips. There really is no right or wrong way to make this Tortellini Pasta Salad, so add in whatever fresh veggies you like!

Cook’s note: If serving outside in the heat, serve the pasta bowl over a larger bowl of ice to keep chilled and safe to eat.


  • 1 package of Tortellini Pasta, cooked according to package instructions and cooled

  • 1 yellow bell pepper, cut in bit sized chunks

  • 1 red bell pepper, cut in bite sized chunks

  • 1 – 2 small zucchini, cut in bite sized chunks

  • 1 sweet onion, cut in bite sized chunks

  • 1/2 cup of cranberries – add more if you like them!

  • 1/2 cup(s) Real Mayonnaise

  • 1/2 cup(s) Sour Cream

  • 1/3 cup(s) sugar

  • 2 tablespoon(s) Apple Cider or White Wine Vinegar – I used White Wine Vinegar

  • Salt & pepper tablespoon(s) to taste


  • Cook Tortellini Pasta according to package directions, cool under cold running water and drain.

  • Chop all bell peppers and onions and set them aside.

  • Combine Real Mayonnaise, sour cream, and sugar and pour over Tortellini Pasta in a large bowl combining well.

  • Add in chopped vegetables, cranberries, and stir carefully so that you do not tear up the pasta.

  • Place in the refrigerator for thirty minutes to one hour or overnight. Stir before serving.

Garden Vegetable, Sausage and Pasta Medley

Prep Time 10 Minutes | Cook Time 20 Minutes

This wonderful little recipe is now a staple in my kitchen on nights when I want to use all the fresh veggies from our garden and get dinner on the table fast. This one-pot meal has every just comfort food at it’s finest and given to me by my dear friend Michelle and her husband! She says it’s his kind of comfort food and we agree!

Cook’s note: You can honestly use any vegetables in this and omit those you don’t like. However the tomatoes are essential I think to the flavor of this recipe and especially ripe, acidic tasting ones from our garden. I used a few Black Krim tomatoes in this recipe and seriously the broth it made was one of the best I have ever had. Serve this meal along crusty French bread to sop up the amazing juices!


  • 1 package of Eckridge Kielbasa Sausage, but in bite sized chunks

  • 1 yellow or sweet onion, chopped

  • 3 tablespoons oil (Canola, Grapeseed, or Vegetable) to saute sausage, onions, and bell peppers in

  • 4 large garden tomatoes, chopped or 2 cans tomatoes (14.5 ounce)

  • 2 large yellow squash, chopped into 1 inch cubese

  • 1 zucchini, chopped in one inch cubes

  • 2 eggplant, chopped in one inch cubes (optional)

  • 1/2 teaspoon black pepper

  • 4 – 5 Golden Yukon yellow potatoes or red potatoes, cubed

  • 1 teaspoon salt

  • 1 teaspoon garlic salt or fresh garlic if you are watching your salt intake

  • 2 cups uncooked egg noodles (I prefer the 1/2 inch width size) – always use a high quality brand as others get mushy

  • 1/2 cup of water

  • basil fresh basil chopped up (optional)

  • 2- 3 banana peppers, chopped (optional)


  • Prep sausage, onions and bell peppers by cutting up and saute in a large Teflon, non-stick pot on medium heat until onions are slightly transparent or you can see through them.

  • Prep and chop up all fresh vegetables and saute for about 10 minutes. Add seasonings. Taste and add more garlic salt IF you think it needs it. You want your vegetables still slightly firm and not too soft.

  • Add pasta, 1/2 cup of water, stir and cover with a lid and turn the stove top fire or heat down to a low-simmer. You want the mixture to continue to boil, but not a high, rolling boil.

  • Bring the pot to a low boil and continue stirring occasionally to make sure mixture does not stick.

  • This delicious one-pot meal is ready to eat when pasta is tender.

For more recipes to take you from summer to fall and beyond, head on over to The Ranch Kitchen and check out their “3 Sisters Favorites” section…and more! With love from TRK and HRL, may your summer be warm with family, friends, and (safe) togetherness.