Bacon Ranch Pasta Salad

0 Reviews

SERVINGS

8

PREP TIME

20 min

TOTAL TIME

30 min

GLUTEN FREE

NO

This colorful pasta salad will become a summertime obsession thanks to the fresh veggies, buttermilk ranch dressing and cherrywood smoked bacon. 

This recipe is made with Jones Dry Aged Bacon.

8 oz CW Bacon
ingredients

For the Pasta Salad

1 (16 oz) package Jones Dairy Farm Dry Aged Bacon, cooked, drained and chopped
2 cups broccoli florets, blanched and cut into small bite-sized pieces
1 cup cherry tomatoes, whole
1 cup sharp cheddar cheese, shredded
1 cup frozen sweet peas, blanched 
1 large stalk of celery, thinly sliced 
1 orange bell pepper, diced
12 ounces farfalle (bowtie) pasta, cooked and drained

For the Dressing

3/4 cup mayonnaise
2/3 cup buttermilk
2 tablespoons dry ranch mix
1 teaspoon dry mustard
1 tablespoon Sriracha
Salt & pepper to taste
 
DIRECTIONS
In large bowl, combine bacon, broccoli, tomatoes, cheese, peas, celery, peppers and pasta. 

In smaller bowl, whisk all dressing ingredients except salt and pepper. Season to taste with salt and pepper, adding more dry ranch mix if needed.

Gradually add dressing to large bowl, tossing gently, until salad has desired consistency.  

If serving this salad the next day, keep dressing separate, refrigerate both bowls and combine just before serving to keep it crisp. Note that tomatoes tend to lose their firmness if refrigerated overnight, and the pasta will absorb some of the dressing and become soft. 

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Ingredients

For the Pasta Salad

1 (16 oz) package Jones Dairy Farm Dry Aged Bacon, cooked, drained and chopped
2 cups broccoli florets, blanched and cut into small bite-sized pieces
1 cup cherry tomatoes, whole
1 cup sharp cheddar cheese, shredded
1 cup frozen sweet peas, blanched 
1 large stalk of celery, thinly sliced 
1 orange bell pepper, diced
12 ounces farfalle (bowtie) pasta, cooked and drained

For the Dressing

3/4 cup mayonnaise
2/3 cup buttermilk
2 tablespoons dry ranch mix
1 teaspoon dry mustard
1 tablespoon Sriracha
Salt & pepper to taste
 

Directions

In large bowl, combine bacon, broccoli, tomatoes, cheese, peas, celery, peppers and pasta. 

In smaller bowl, whisk all dressing ingredients except salt and pepper. Season to taste with salt and pepper, adding more dry ranch mix if needed.

Gradually add dressing to large bowl, tossing gently, until salad has desired consistency.  

If serving this salad the next day, keep dressing separate, refrigerate both bowls and combine just before serving to keep it crisp. Note that tomatoes tend to lose their firmness if refrigerated overnight, and the pasta will absorb some of the dressing and become soft.