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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 10 |
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I found this here: /article.cfm/ranch_bacon_pasta_salad_recipe I was looking for this recipe, as I had one identical (as far as I can tell) and I lost the recipe card. I love this pasta salad. Read more . It's always been a hit at every picnic I've brought it too. It's not bland or boring. Ingredients:
1 pound corkscrew pasta (i like multi colored) |
1 cup frozen peas, thawed |
1 cup carrots, blanched, peeled and diced |
1/2 cup celery, finely sliced |
1 medium cucumber, peeled and diced |
1 large red pepper, diced |
1 red onion, diced |
1 cup grape tomatoes, sliced in half |
2 slices turkey bacon, cooked and crumbled |
2 oz. sliced black olives (heck... i use about a cup and i just halve them.) |
3/4 cup non-fat or low-fat mayonnaise |
1 0.4-ounce packet of dry ranch salad dressing mix |
1/4 cup prepared barbecue sauce (i use about 1/2 cup) |
Directions:
1. 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.
2. 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.
3. Makes 10 to 12 servings.
4. 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
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