Creamy Ranch Pasta Salad
A more flavorful version of classic ranch pasta salad, featuring crispy bacon, fresh herbs, and a slightly tangy dressing.
1 pound
Tri-color rotini pasta
1 cup
Cherry tomatoes-halved
1/2 cup
Celery-diced
1/4 cup
Red onion-finely diced
1/2 cup
Carrots-shredded
See all 13 ingredients ↓
A more flavorful version of classic ranch pasta salad, featuring crispy bacon, fresh herbs, and a slightly tangy dressing.
Instructions
- Cook pasta according to package directions. Drain and rinse with cold water; set aside.
- In a large bowl, combine all Vegetables and Protein.
- In a separate bowl, whisk together all Sauce ingredients until smooth.
- Pour Sauce over pasta and vegetables. Toss to coat evenly.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
-
1 pound
450 g
Tri-color rotini pasta
-
1 cup
145 g
Cherry tomatoes-halved
-
1/2 cup
75 g
Celery-diced
-
1/4 cup
30 g
Red onion-finely diced
-
1/2 cup
75 g
Carrots-shredded
-
1/4 cup
30 g
Pickles-diced
-
6 slices
85 g
Bacon-cooked and crumbled
-
3/4 cup
180 mL
Mayonnaise
-
1 packet
28 g
Ranch dressing mix
-
2 tablespoons
30 mL
Sour cream
-
1 tablespoon
15 mL
Lemon juice
-
2 tablespoons
30 mL
Fresh parsley-chopped
-
1 tablespoon
15 mL
Fresh dill-chopped
Equipment
- Large pot
- Colander
- Large bowl
- Whisk
- Skillet
Instructions
- Cook pasta according to package directions. Drain and rinse with cold water; set aside.
- In a large bowl, combine all Vegetables and Protein.
- In a separate bowl, whisk together all Sauce ingredients until smooth.
- Pour Sauce over pasta and vegetables. Toss to coat evenly.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Nutrition per serving
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