Creamy Bacon Ranch Pasta Salad with Peas
This creamy bacon ranch pasta salad recipe is the perfect summer side dish. Made with simple ingredients, this ranch pasta salad recipe is great for a cookout, pot-luck or your next BBQ.
Equipment
- Large Stock Pot or Dutch Oven Ideal for cooking pasta, this Dutch Oven is also fantastic for soups, stews and more!
- Mixing Bowls These stainless steel mixing bowls are an essential cooking tool for every kitchen.
- Mini Whisk Fantastic for mixing small-batch items like marinades, sauces and dressings!
Ingredients
- 10 oz. medium shell pasta or other medium pasta shape
- 1 pint grape tomatoes halved
- 1 cup bacon, thick cut cooked crisply, chopped
- 1 cup frozen peas thawed
- 1/3 cup green onions chopped (about 2 green onions)
Ranch Dressing:
- 1 cup Greek yogurt
- 2 Tablespoons white vinegar
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
Instructions
- In large stock pot or Dutch oven, boil water to cook pasta. Cook to al dente package directions, but no longer. When done cooking, immediately drain and rinse with cold water to stop pasta from cooking. Transfer rinsed pasta to a sheet pan and refrigerate to chill.
- In a bowl, whisk together the dressing: yogurt, vinegar, parsley, garlic salt, onion powder and pepper.
- To a large mixing bowl, add the halved tomatoes, bacon, peas and onions. Add the chilled pasta and toss together gently. Pour dressing over the top and toss once again to coat all ingredients.
- Serve right away and enjoy!
Notes
Leftover pasta salad should be refrigerated in an airtight container. Salad will keep for up to 5 days.
Dressing substitute: instead of 1 c. Greek yogurt you can substitute with the following: 1/2 c. Greek yogurt and 1/2 c. sour cream, or 1/2 c. sour cream and 1/2 c. mayonnaise.
To refresh the salad after refrigeration, mix together 1/2 of the dressing: 1/2 c. yogurt, 1/2 tsp. parsley, 1/4 tsp. garlic salt, 1/4 tsp. onion powder and 1/2 tsp black pepper. Pour over the leftover salad and toss to coat.
Nutrition
Serving: 1cupCalories: 256kcalCarbohydrates: 22gProtein: 17gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 6gCholesterol: 29mgSodium: 605mgFiber: 2gSugar: 3g
Tried this recipe?Let us know how it was!