I have had a lifelong love affair with pasta salad, and I could say the same for bacon, and ranch, individually. So throw it all together and it’s a good time. You can be creative with vegetables, but I love olives, peas, and carrots. I don’t love tomatoes, but they add a splash of color to the recipe. My stomach is growling just thinking about it. This perfect summer recipe can be used for parties and get togethers, and also any random Tuesdays as well! Boy I wish I had made it today for this perfectly random Tuesday! And next time, if it’s not overkill, I really want to add some pepperoni in there. And some hard-boiled egg. The sky is the limit here. Enjoy it!
Bacon Ranch Pasta Salad:
What You Need:
1 (1 ounce) package bacon, cooked and crumbled
1 cup grape tomatoes, halved
1.5 cup frozen peas and carrots, thawed
2 cups dry garden rotini pasta
1 (3.8 ounce) can sliced black olives, drained
1 cup shredded sharp cheddar cheese
For the dressing:
½ cup mayonnaise
½ cup sour cream
1 packet ranch dressing seasoning mix (about 3 tablespoons)
½ teaspoon garlic powder
¼ teaspoon black pepper
2 to 3 tablespoons milk
What You Do:
1 – Cook the pasta according to package recommendations, and then drain well.
2 – Make the dressing by whisking together all of the ingredients in a small bowl; set aside.
3 – Toss together all of the salad ingredients until completely blended. Then, add the dressing and toss to combine.
4 – Refrigerate the pasta salad for at least two hours or until you’re ready to serve it. Enjoy!