Bacon Ranch Pasta Salad
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Bacon Ranch Pasta Salad
- Prep Time: 20
- Cook Time: 25
- Total Time: 45
Ingredients
Scale
- 1 lb of bacon, cooked and crumbled
- 2 cups of chopped spinach
- 1 bunch green onions (scallions) sliced into rounds
- 8.5 oz sun dried tomatoes in olive oil, drained
- 4 roma tomatoes diced
- 2.25 ounces (1 can) sliced riped olives
- 1 lb (1 box) farfalle pasta
- 1 cup mayo
- 1 cup buttermilk
- one seasoning packet of ranch dressing
Instructions
- In a large pot boil the noodles according to package directions. While noodles are cooking you can prep the rest of the salad. In a large mixing bowl mix the ranch dressing seasoning packet, the mayo, and the buttermilk. On a cutting board cut up the green onions, spinach, roma tomatoes, and add to the mixing bowl. Add the olives to the mixture and stir. Cook the bacon in a sauce pan on the stove until it is crisp. Chop into bite-size pieces and add to the mixture.
- Drain and rinse the pasta when done with cold water, stir so they don’t stick. Serve immediately or store in an airtight container until ready to serve. Know that the pasta might suck up some of the sauce over time, so you can add a little more sour cream and mayo if needed. Refrigerate for 1 hour before serving.
Notes
- To speed up the time you can make the bacon the night before or buy the precooked bacon.
Nutrition
- Serving Size: 10
- Calories: 656
- Sugar: 5
- Sodium: 601
- Fat: 50
- Saturated Fat: 9
- Unsaturated Fat: 39
- Trans Fat: 0
- Carbohydrates: 39
- Protein: 14
- Cholesterol: 29
