Description
A deliciously creamy pasta salad featuring bacon, ranch dressing, and vibrant veggies that’s perfect for any gathering.
Ingredients
Scale
- 10 oz pasta shells
- 8 oz peas
- 6 oz grape tomatoes (halved)
- 4 oz cheddar cheese (cubed)
- 10 oz bacon (cooked until crispy)
- 2/3 cup mayonnaise
- 3 tbsp milk
- 3/4 tsp dill
- 1/2 tsp parsley
- 1/2 tsp chives
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 1/2 tsp lemon juice
- 1 1/2 tbsp bacon grease
- 1/4 tsp mustard powder
Instructions
- Cook the pasta: Fill a large pot with water and salt. Bring to a boil, add pasta, and cook until al dente (about 8-10 minutes). Drain and rinse with cold water.
- Prepare the bacon: Fry bacon in a skillet until crispy, then transfer to a paper towel-lined plate and chop.
- Mix the dressing: In a mixing bowl, whisk mayonnaise, milk, dill, parsley, chives, garlic powder, onion powder, salt, pepper, lemon juice, bacon grease, and mustard powder until smooth.
- Combine ingredients: Add cooled pasta, peas, half of the bacon, tomatoes, and cheddar to the bowl, folding gently to combine.
- Garnish and chill: Top with remaining bacon, cover, and chill in the fridge for at least 30 minutes.
- Serve and enjoy: Stir gently before serving, adjusting seasoning as needed. Serve chilled.
Notes
This pasta salad keeps well for a few days in the fridge. Reserve some dressing to add before serving for extra creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg