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Bacon Ranch Pasta Salad

Servings: 6 -8 servings

Ingredients

  • 2 cups broccoli florets cut into bite-size pieces and blanched
  • 10 slices bacon cooked and chopped
  • 1 cup cherry tomatoes
  • 1 cup shredded sharp cheddar cheese
  • 1 cup frozen sweet peas thawed
  • 8 oz pasta shells cooked and cooled to room temperature
  • 1/3 cup mayo
  • 1/3 cup greek yogurt
  • 1/2 cup milk
  • 1/4 teaspoon garlic powder
  • Pepper to taste
  • 1 or 2 tablespoons dry Ranch mix or to taste

Instructions

  • In a large bowl, add broccoli, bacon, cherry tomatoes, cheddar cheese, peas and cooked pasta shells.
  • In a medium bowl, mix together, mayo, greek yogurt, milk, ranch dressing, garlic powder and pepper. Taste and adjust seasonings to your preference.
  • Add dressing to salad mixture and combine gently. Serve immediately or refrigerate until serving.

Notes

This salad holds up quite nicely, so you can easily make it in advance for regular family meals or large gatherings. I enjoyed it for lunch for several days and it tasted great.
I also blanched the broccoli bites when I was cooking the pasta. When the pasta was almost ready, I add the broccoli and let it cook for about 30 seconds, then drained the pasta and broccoli together.
Recipe lightly adapted from Julia's Album