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Bacon Ranch Pasta Salad
Bacon Ranch Pasta Salad - A simple but flavorful pasta salad that is perfect for summertime entertaining.
Prep Time
30
minutes
minutes
Total Time
30
minutes
minutes
Servings
12
servings
Author
Melissa Williams | Persnickety Plates
Ingredients
2
Tablespoons
Ranch seasoning mix
or 1 packet
½
cup
sour cream
½
cup
mayo
1
cup
milk
I used 2%
12
ounces
tri-colored rotini
I use a "garden blend" - it's spinach & tomato pasta
3.8
ounces
sliced black olives
5.75
ounces
sliced green olives
6
ounces
fresh broccoli
chopped into florets
6
ounces
cauliflower
chopped into florets˜
¼
cup
sunflower seeds
4
slices
bacon
cooked & crumbled
Instructions
In a medium bowl, add the ranch dressing packet, sour cream, mayo, and milk and whisk together. Cover and let thicken for 30 minutes.
Bring a large pot of salted water to boil and cook noodles. Drain and rinse with cold water. Pour into a large bowl.
Add the olives, broccoli, cauliflower, sunflower seeds, and bacon pieces to the noodles. Pour the ranch dressing over and toss to fully coat.
Chill for the flavors to come together then sprinkle with more bacon pieces before serving.
Notes
Pasta salad will serve 6-12 depending on serving size.
Homemade ranch seasoning or a packet can be used.
Bacon bits (buy the "real bacon pieces", not bits) can be used.
I buy sliced olives for convenience but you can slice them yourself.
Cut the cauliflower and broccoli into small florets for the best results.
Plain Greek yogurt can be used in place of the sour cream in the dressing.
Store leftovers covered in the fridge for up to 3 days.
Because of the mayo based dressing, make sure to keep cold while serving.
Nutrition
Serving:
1
g
|
Calories:
234
kcal
|
Carbohydrates:
15
g
|
Protein:
5
g
|
Fat:
18
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
0.03
g
|
Cholesterol:
17
mg
|
Sodium:
667
mg
|
Potassium:
186
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
280
IU
|
Vitamin C:
20
mg
|
Calcium:
61
mg
|
Iron:
1
mg