Bacon Ranch Pasta Salad
This bacon ranch pasta salad is creamy and flavorvul with just the right amount of crunch. Serve as a side dish or add your favorite protein to make it a meal.
Servings: 10 servings
Ingredients
- 12 ounces pasta dried rotini or fusilli
- 1 cup cherry tomatoes sliced in half
- 1 cup broccoli florets
- 1 cup cucumber diced
- 1 cup red bell pepper diced
- 10 slices bacon cooked and chopped
- ½ cup red onions chopped
- ½ cup sliced black olives
- 1 cup mayonnaise
- 1 cup sour cream
- 1 ounce ranch dressing mix one packet
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Bring a large pot of water to a boil. Prepare pasta according to package instructions. Drain the cooked pasta and then rinse with cold water. Transfer pasta to a large bowl. Cook and chop bacon.
- In a small bowl, combine the mayonnaise, sour cream, ranch dressing mix, salt and pepper. Taste and adjust the dressing if desired.
- Add the cherry tomatoes, broccoli, cucumber, bell pepper, cooked bacon, onions, and black olives to the bowl.
- Pour the dressing over the salad and then toss to combine until everything is coated.
- Cover with plastic wrap and refrigerate for at least 1 hour. This helps the flavors combine and do their magic.
- Garnish with fresh parsley and serve cold. Enjoy!
Notes
If you don't want to use all of the dressing, pour in the desired amount and store any leftovers in a jar. Refrigerate for up to 4 days.
Store leftover pasta salad in an airtight container in the refrigerator for 3 to 4 days.
Nutrition
Serving: 1serving | Calories: 448kcal | Carbohydrates: 32g | Protein: 9g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 621mg | Potassium: 278mg | Fiber: 2g | Sugar: 4g | Vitamin A: 798IU | Vitamin C: 32mg | Calcium: 47mg | Iron: 1mg
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