Today I’m sharing another variation of one of my favorite sides – pasta salad. Because it’s gotten so hot out already I’m using the stove less. For this dish I used the Instant Pot. It gets the job done quickly and doesn’t heat up the kitchen. This dish pairs well with sandwiches, burgers, chicken, steaks, kabobs, almost anything really. As with some of my other pasta salads, you can eat it warm but it’s far better cold. This salad always goes fast and doesn’t usually have many leftovers. Here’s how I make it.
Instant Pot Bacon Ranch Pasta Salad
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- 16 oz box small pasta (you could use elbow macaroni or small shells)
- 1.5 cups frozen peas and carrots
- 1 cup mayo
- 1 packet hidden valley ranch
- 1 cup real shredded bacon
- 3 cups water
- shredded cheese for garnish (optional)
Place 1/2 cup of water into the Instant Pot Electric Pressure Cooker.
Place pasta into the Instant Pot.
Pour remaining 2.5 cups of water into the Instant Pot.
Pour the frozen peas and carrots on top of the pasta.
Set Instant Pot to cook on manual high pressure for 5 minutes.
Once the pasta is finished cooking, do a quick release of pressure.
Rinse the contents of the Instant Pot and pour into the large bowl.
Mix the mayonnaise and ranch dressing mix together.
Add the mayo ranch mixture to the pasta and stir thoroughly.
Add the baon and stir thoroughly.
Refrigerate for at least 2-4 hours before serving (unless you like warm pasta salad). The colder it is the better it tastes.
Serve, topping with a little shredded cheese if you like.
Serving note – If the pasta salad has absorbed more misture than you prefer while in the fridge, you can moisten it by stirring in a splash of milk. Or, if you prefer a creamier, fresh made texture, stir in 1/4 to 1/2 cup of either sour cream or my preference ranch dressing.