Bacon Ranch Pasta Salad
Since the HH has been on a BBQ spree lately, I thought this summer would be the perfect time for him to try out a few new side dish recipes. Because really, if it was up to him we’d be eating potato salad and beans all summer with our burgers and weenies. Don’t get me wrong, I love potato salad and beans, but c’mon, you can’t have them at every meal, right? 😉
Over the weekend the HH made this recipe for bacon ranch pasta salad and it did not disappoint. We have eaten this as a side for three days in a row now and let me tell you, the pasta salad get’s better every time.
This is definitely one of those recipes that’s best if you make it a day ahead so all the flavors can soak into the pasta. Bacon ranch pasta salad, we loved it! You should give it a go. 🙂
Have a wonderful day everyone,
~Mavis
Ingredients
1 {12 ounce} package uncooked penne pasta
10 slices bacon, cooked crisped and chopped
1 cup chopped tomatoes
1/3 cup chopped olives, we used Pearls Pitted Medley Greek Olives
1/2 cup chopped red onion
1 cup mayonnaise
3 tablespoons dry Ranch salad dressing mix
1/4 teaspoon garlic powder
1/2 teaspoon ground pepper {table grind}
2/3 cup milk {we used 2%}
Directions
Prepare the pasta per the box instructions for al dente pasta, rinse under cold water and drain. In a large mixing bowl, combine the pasta, bacon, tomatoes, olives and onion.
In a small bowl, mix the mayonnaise, ranch dressing mix, garlic powder and pepper. Slowly stir in the milk and mix together until the dressing is nice and smooth.
Pour the dressing over the salad and toss to combine. Refrigerate for a few hours before serving {you want the dressing to have a chance to soak into the pasta} and serve chilled. This salad will last for a few days in the fridge, and in my opinion, it gets better each day. This is the perfect make ahead side dish.
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Bacon Ranch Pasta Salad
Ingredients
1 {12 ounce} package uncooked penne pasta
10 slices bacon, cooked crisped and chopped
1 cup chopped tomatoes
1/3 cup chopped olives, we used Pearls Pitted Medley Greek Olives
1/2 cup chopped red onion
1 cup mayonnaise
3 tablespoons dry Ranch salad dressing mix
1/4 teaspoon garlic powder
1/2 teaspoon ground pepper {table grind}
2/3 cup milk {we used 2%}
Instructions
Prepare the pasta per the box instructions for al dente pasta, rinse under cold water and drain. In a large mixing bowl, combine the pasta, bacon, tomatoes, olives and onion.
In a small bowl, mix the mayonnaise, ranch dressing mix, garlic powder and pepper. Slowly stir in the milk and mix together until the dressing is nice and smooth.
Pour the dressing over the salad and toss to combine. Refrigerate for a few hours before serving {you want the dressing to have a chance to soak into the pasta} and serve chilled. This salad will last for a few days in the fridge, and in my opinion, it gets better each day. This is the perfect make ahead side dish.
Rebecca Anne says
Sounds super yummy! Thank you for sharing recipes, garden inspiration, grocery shopping, mini trips, book lists, and crafting with us. I probably missed something, but you are inspiring us both across the country and world! Thank you!! Can’t wait to try the pasta salad!
Deborah says
I’ve had something similar, but the pasta was the bow tie kind. It’s good no matter what kind of pasta you use. Thank you for sharing all you do. You are so tireless. I don’t know how you do all you do. There’s no way I could keep up with you. It’s been in the 90s here every day this past week. And humid. I love being outside when it’s in the 70s, but hotter zaps my strength.
Deborah says
I think that if you add a bit of chicken, you could use this as a meal, not just a side.
Linda Sand says
This would make a great dish to bring to a potluck. If those ever start happening again.
Teresa says
I mixed this salad up this morning for dinner tonight. My thought is it’s pretty salty. If I make it again I’ll cut back on the ranch powder. I did a full pound of penne and more tomatoes, there was plenty of dressing for the extra pasta. Looking forward to tasting again after refrigeration for several hours. Thanks.