Bacon Ranch Pasta Salad
Here's a recipe that reminds me of the boxed Suddenly Salad dish you can buy in the store. Only better!
Servings: 6
Calories: 313kcal
Ingredients
- 1 1/2 cups dried macaroni or small shells
- 5 slices bacon cooked and crumbled
- 1/2 cup real mayonnaise
- 1/4 cup sour cream
- 2 tablespoons half-and-half
- 1 tablespoon ranch seasoning mix
- 1 teaspoon dried minced onion
- 1/4 teaspoon garlic powder
- 1/2 cup frozen peas thawed
- 1/2 cup shredded carrots
- 2 tablespoons diced pimentos
Instructions
- Gather the ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
- In a medium saucepan, cook 1 1/2 cups dried macaroni or small shells according to package directions. Drain and set aside to cool to room temperature.
- While pasta is cooking, in a large skillet, cook 5 slices bacon until browned. When cooled, crumble into small pieces.
- Defrost 1/2 cup frozen peas in microwave for 2-3 minutes. Using a handheld grater, coarsely grate peeled carrots to make 1/2 cup shredded carrots.
Make the Salad
- In a large bowl, combine 1/2 cup real mayonnaise, 1/4 cup sour cream, 2 tablespoons half-and-half, and 1 tablespoon ranch seasoning mix, 1 teaspoon dried minced onion, and 1/4 teaspoon garlic powder. Whisk until smooth.
- Stir in crumbled bacon, thawed peas, shredded carrots and 2 tablespoons diced pimentos. Slowly add the cooled macaroni and stir until combined.
- Cover and refrigerate until ready to serve. Stir before serving. Serves 4-6.
Nutrition
Calories: 313kcal | Carbohydrates: 32g | Protein: 6g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 291mg | Potassium: 188mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2097IU | Vitamin C: 10mg | Calcium: 34mg | Iron: 1mg
