Bacon Ranch Pasta Salad makes a great side for many types of meals. It’s an especially good side for gatherings such as a bbq. This recipe is simple to make, the hardest part about it is waiting for it to chill.
Pasta salad is a popular dish that makes a great side for many types of meals. It’s an especially good side for gatherings such as a bbq. I love pasta salad for many reasons. One, it’s pasta. I mean, it’s pasta! Two, it’s affordable. Three, it’s really versatile and can be made in many different ways. One of my favorite ways is to make it as a Bacon Ranch Pasta Salad. You probably have noticed if you’ve read here a while that I do enjoy including bacon and ranch in a lot of things. This is pasta, which is perfect for bacon and ranch. I mean, it’s pasta! Anyway, this is simple to make, the hardest part about it is waiting for it to chill. You can eat it before it’s cold but it just doesn’t taste quite as good. This pasta salad is always a hit with everyone. Here’s how I make it.
Bacon Ranch Pasta Salad
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- Pasta pot
- measuring cup
- measuring spoons
- cutting board
- large bowl
- silicone cooking spoon
Bialetti 5 Quart Pasta Pot, CharcoalCuisinart 15-Piece Stainless Steel Knife SetPyrex 3-Piece Glass Measuring Cup SetCook’s Pro Adjust-A-Measure Set, 3-PieceiNeibo silicone serving spoon w stainless handleCounterArt Flexible Cutting Mat, Set of 4Pyrex Smart Essentials 4-Quart Glass Mixing Bowl
- 1 lb cavatappi pasta
- 3/4 cup mayonnaise
- 1/2 cup sour cream & onion dressing (I used Axelrod)
- 1 oz package ranch dip/dressing mix
- 1 cup bacon (I use Oscar Mayer)
- 1 cup onion, dice
- 2 tbsp parsley flakes
- 1 pint grape tomatoes, halved
- 1 cup shredded cheddar cheese
Boil the pasta in the Pasta Pot according to directions on the box.
Rinse the pasta and set aside to cool for a few minutes.
Place the mayo, sour cream & onion dressing, ranch mix and parsley flakes into a bowl and mix thoroughly.
Place that mixture onto the pasta and mix it thoroughly.
Now add the bacon, onion and tomatoes and mix again.
You can include the shredded cheddar here, or you can use it later to sprinkle on top as a garnish. I prefer to mix it in.
Cover and put in the fridge for at least 2 hours before serving.
Pasta always absorbs dressing in the fridge. If you’d like to moisten the pasta salad you can add a splash of milk and stir to moisten right then. Or, if you really like a “wet” pasta salad add more at the beginning, increasing the both the mayo and the sour cream & onion dressing by 1/4 cup each.