Bacon Ranch Pasta Salad

Serving Size: 10

Be the star of the potluck with this bacon ranch pasta salad! The combination of crispy bacon, homemade ranch dressing, fresh herbs, and plump grape tomatoes, makes this pasta salad the ultimate crowd-pleaser. Easy to pack for a delicious on-the-go lunch.

Recipe by: Leah Perez

Cook Times

Active Prep30

Hands-On Cook10

Hands-Off Cook0

Passive0

Total Time40

Recipe Serving Size10

Cooking Tools Required

5-quart saucepot, Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Top Stove

Ingredients

12 ounce bacon
1 pound cavatappi pasta
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
1/4 cup Italian parsley chopped
1/4 cup fresh dill chopped
1 1/2 tablespoon fresh lemon juice
1 clove garlic minced
2 teaspoon Kosher salt plus more to taste
1 teaspoon freshly ground black pepper plus more to taste
1 pint grape tomatoes halved
6 ounce cheddar cheese cut into 1/2-inch cubes
1 cup frozen peas thawed
1 4 ounce pimentos drained
13 ounce canned sliced black olives drained
4 stalk green onion thinly sliced

Instructions

Bring a large pot water to a boil over high heat. Season generously with salt.
Cook the bacon in a large skillet over medium heat, turning as needed, until the fat has rendered and the bacon is golden and crispy, 8 to 10 minutes. (You may need to cook the bacon in two batches, draining the rendered fat from the skillet between batches.) Let the bacon cool to room temperature, then crumble up into bite-sized pieces.
Cook the pasta one minute more than package directions. Drain, rinse with cold water, and let cool.
Meanwhile, in a large bowl, combine the mayonnaise, sour cream, buttermilk, parsley, lemon juice, garlic, 2 teaspoons of salt, and 1 teaspoon of pepper. Add the pasta, tomatoes, cheese, peas, pimentos, olives, green onion, and half of the bacon, and toss until well combined. Season salad with salt and pepper, to taste. Top salad with the remaining bacon and serve.

Nutrition