Directions:
- Cook pasta according to package directions for al dente. Drain in a colander. Transfer to a large bowl. Add in the peas, carrots, celery, cucumber, red pepper, onion, tomatoes, bacon and olives. Gently mix. In a small bowl, whisk together the mayonnaise, ranch salad dressing mix and barbecue sauce.
- If making ahead, store the pasta salad and the dressing in separate sealed containers in the fridge until ready to serve. Just before serving, pour the dressing over the pasta salad and toss to combine. Serve cold.
- Makes 10 to 12 servings.
- Per serving (based on 10): 240 calories, 8 g fat (1 g saturated fat), 35 mg cholesterol, 35 g carbohydrate, 2 g fiber, 8 g protein, 61% vitamin A, 42% vitamin C, 3% calcium, 13% iron
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 234.35 Kcal (981 kJ) | ||
| Calories from fat | 96.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.72g | 16% | |
|---|---|---|---|
| Cholesterol | 21.91mg | 7% | |
| Sodium | 788.43mg | 33% | |
| Potassium | 238.72mg | 5% | |
| Total Carbs | 26.67g | 9% | |
| Sugars | 7.63g | 31% | |
| Dietary Fiber | 2.73g | 11% | |
| Protein | 8.97g | 18% | |
| Vitamin C | 25.8mg | 43% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.3mg | 7% | |
| Calcium | 40mg | 4% | |
| Amount Per 100 g | |||
| Calories | 120.23 Kcal (503 kJ) | ||
| Calories from fat | 49.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.5g | 16% | |
|---|---|---|---|
| Cholesterol | 11.24mg | 7% | |
| Sodium | 404.5mg | 33% | |
| Potassium | 122.48mg | 5% | |
| Total Carbs | 13.68g | 9% | |
| Sugars | 3.91g | 31% | |
| Dietary Fiber | 1.4g | 11% | |
| Protein | 4.6g | 18% | |
| Vitamin C | 13.2mg | 43% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.6mg | 7% | |
| Calcium | 20.5mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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