Bacon Ranch Pasta Salad
This Bacon Ranch Pasta Salad is a creamy side dish that's perfect for any summer BBQ party, picnic or potluck. Try it this weekend!
Servings: 15 cups
Calories: 458kcal
Ingredients
- 1 pound short pasta shapes such as shells, rotini or bow ties
- 8 ounces bacon browned and crumbled
- 4 ounces cheese shredded (Monterey Jack or cheddar are good choices)
- 1 cup frozen peas cooked according to package directions and cooled
- 1 cup canned corn kernels drained
- 1 green pepper finely diced
- 1 stick celery finely diced
- 1 red onion finely diced
- 3 cups Ranch dressing plus extra if needed
Instructions
- Cook pasta according to package directions. Drain and rinse under cold water to cool. Drain again well.
- Mix pasta with all other ingredients in a large bowl. Chill in frige for at least two hours. Add more dressing if necessary after chilling.
Notes
- Corn: Feel free to use fresh corn instead of canned – we love it air fried or grilled in foil!
- Cheese: I used a shredded cheddar blend. Feel free to use diced cheddar, or a different cheese like Monterey or Colby Jack if you prefer.
- Bacon: I air fried the bacon, but you can cook it any way you like. Feel free to use pre-cooked bacon or bacon bits for quicker prep.
- Green pepper/red onion/celery: Feel free to leave out any of these.
- Ranch dressing: I used a double batch of my homemade ranch salad dressing, but bottled is perfectly fine.
Nutrition
Serving: 1cup | Calories: 458kcal | Carbohydrates: 30g | Protein: 9g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 693mg | Potassium: 201mg | Fiber: 2g | Sugar: 3g | Vitamin A: 215IU | Vitamin C: 13mg | Calcium: 83mg | Iron: 1mg