Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
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!
Print
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Serving Size
6
Cook Mode
Prevent your screen from going dark
US Customary
Metric
1x
2x
3x
Equipment
Cast Iron Skillet
Flat Grater
Stainless Colander
Glass Mixing Bowls
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
US Customary
-
Metric
Instructions
In a medium saucepan, cook macaroni according to package directions. Drain and set aside to cool to room temperature.
While pasta is cooking, in a large skillet, cook bacon until browned. When cooled, crumble into small pieces.
In a large bowl, combine mayonnaise, sour cream, half-and half, and ranch seasoning mix. Whisk until smooth.
Stir in crumbled bacon, thawed peas, shredded carrots and pimentos. Slowly add the cooled macaroni and stir until combined.
Cover and refrigerate until ready to serve. Stir before serving. Serves 4-6.
Calories:
313
kcal
|
Carbohydrates:
32
g
|
Protein:
6
g
|
Fat:
18
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
9
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
15
mg
|
Sodium:
291
mg
|
Potassium:
188
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
2097
IU
|
Vitamin C:
10
mg
|
Calcium:
34
mg
|
Iron:
1
mg