Lunch will be served at the shower, so I've been scouring Pinterest recipes to help me figure out what exactly I'll be preparing. When I saw this Bacon Ranch Pasta Salad on Belle of the Kitchen, I knew I wanted to test drive it. It passed the test with flying colors and has officially been added to the menu.
One thing to note - half way through this recipe you have to refrigerate the pasta for 1-2 hours. Don't you hate it when you think you can whip something up pretty fast then half way through the recipe you notice it has to sit for a while?!?
Instructions
1. Cook pasta in a large pot of salted water until al dente, making sure not to overcook. Drain well.
2. In a large bowl, combine mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in the milk until mixture is nice and smooth. I used my whisk for this part. I don't know what it is, but when I "whisk" I feel more like a real cook.
3. Carefully fold the cooked pasta into the dressing mixture, and stir to coat evenly.
4. Refrigerate the pasta salad for at least 1-2 hours. When ready to serve, add in the chopped bacon, veggies, and cheese. Toss to coat. You can also add a splash of milk to smooth the pasta salad our as needed.
This pasta salad was full of creamy goodness. With just enough ranch flavor, it's sure to please my guests.
I'm also pretty pumped about finding Belle of the Kitchen -- they have many, many other great recipes. You better believe I'll be trying some of them soon!
Green Fashionista and Martinis & Bikinis: Recipe Swap
Eat Drink & Be Mary: Delicious Dish Tuesday
Love From The Kitchen: Tuesday's Table
The Diary of a Real Housewife
Andrea at Momfessionals
The New Mrs. Adventures
Caleigh's Kitchen
Tuesday Talk
Pennies into Pearls
One thing to note - half way through this recipe you have to refrigerate the pasta for 1-2 hours. Don't you hate it when you think you can whip something up pretty fast then half way through the recipe you notice it has to sit for a while?!?
Ingredients
1 (12 oz.) package uncooked tri-color pasta
5 slices bacon, cook crisp and chopped
1 cup mayonnaise
1 envelope dry ranch salad dressing mix
1/2 teaspoon garlic powder
1/2 teaspoon garlic pepper
1/2 cup milk
1 cup cherry tomatoes, sliced in half
1 small cucumber, chopped into 1/4 moon slices
1 cup shredded cheddar cheese
Instructions
1. Cook pasta in a large pot of salted water until al dente, making sure not to overcook. Drain well.
2. In a large bowl, combine mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in the milk until mixture is nice and smooth. I used my whisk for this part. I don't know what it is, but when I "whisk" I feel more like a real cook.
3. Carefully fold the cooked pasta into the dressing mixture, and stir to coat evenly.
4. Refrigerate the pasta salad for at least 1-2 hours. When ready to serve, add in the chopped bacon, veggies, and cheese. Toss to coat. You can also add a splash of milk to smooth the pasta salad our as needed.
This pasta salad was full of creamy goodness. With just enough ranch flavor, it's sure to please my guests.
I'm also pretty pumped about finding Belle of the Kitchen -- they have many, many other great recipes. You better believe I'll be trying some of them soon!
Handmade Tuesday's with Kristen
Let's Be Friends Blog Hop with The Dwelling Tree
Sounds yummy!!
ReplyDeleteoh this sounds yummy! I'm pinning this for maybe serving at my daughters birthday party :)
ReplyDeleteI love pasta salad, so I can't wait to try this! Thank you so much for linking up at Tasty Tuesday! This post has been pinned on the Tasty Tuesday Pinterest board! I love having you and can't wait to see you next week!
ReplyDelete