Cheesy Bacon Ranch Pasta Salad Recipes

CHEESY BACON RANCH PASTA SALAD

Steps:

• Boil the pasta until it's tender.
• Drain and rinse with cold water, until it's cool to the touch.
• In a medium sized bowl, combine the milk, ranch packet, and mayonnaise until it's mixed well.
• Stir the ranch mix into the pasta until all the pasta is coated.
• Add the bacon and cheese, and mix well again.
• Chill for at least one hour before serving.
• Keep chilled until ready to serve.

BACON RANCH PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.
• In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in milk until smooth. Place rotini, bacon, tomato, black olives and cheese in bowl and toss to coat with dressing. Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.

RANCH PASTA SALAD WITH BACON

Steps:

• Bring a large pot of lightly salted water to a boil. Stir in rotini pasta and cook for 10 to 12 minutes or until al dente, drain.
• Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.
• In a large bowl, mix mayonnaise, ranch dressing mix and garlic powder. Stir in milk until smooth. Add bacon, tomato, black olives and cheese and toss to coat with dressing. Season with salt and pepper to taste.
• Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.

CHEESY BACON RANCH PASTA SALAD

Steps:

• Slice bacon into thin strips (1/2 - 1 inches in width). Separate slices and place into a preheated frying pan.
• While bacon is browning, prepare the tortellini's according to the package's directions. When the tortellini's are fully cooked, run under cool water, drain, and set aside to cool.
• When the bacon is fully cooked, carefully drain the grease and spread the bacon pieces onto paper towels to remove excess grease. Set aside to cool.
• Slice the tomatoes in half.
• In a large bowl, combine the tortellini's, bacon, tomatoes, cheese and ranch dressing. Stir to combine.
• Cover and refrigerate at least one hour, but as much as 2 days.
• When ready to serve, you may add the extra ranch dressing if you wish.

CHEESY BACON RANCH PASTA SALAD RECIPE

Steps:

• Cook noodles according to package directions.
• In a large mixing bowl, combine the mayonnaise, ranch dressing, green onions, bacon, garlic salt, onion powder, and pepper until well combined.
• Add your cooled noodles and cheddar cheese.
• Mix until well combined. Place in fridge for about 2 hours before serving.

CHEESY BACON RANCH PASTA SALAD

Steps:

• In a medium bowl, mix the avocado mayo and the Greek yogurt until well blended. Add the room temperature buttermilk and mix until blended. Add the dill, parsley, chives, onion powder, garlic powder, salt and black pepper. Mix in the lemon juice to taste. Blend well. Refrigerate until ready to assemble the pasta salad.
• While preparing the ranch dressing, cook the pasta. I like to cook chickpea pasta just a hint shy of what the directions say so it doesn't get mushy, so I cooked mine about 6 minutes. (I'd almost have even gone another minute though, in retrospect.) Drain the pasta, and rinse with cold water. (That really helps when using chickpea pasta to keep it from being mushy!) Place in a bowl and refrigerate until ready to prep the salad.
• Cook the bacon in the oven according to package directions...I did 400° for about 12 minutes. Place in refrigerator when done until done chopping celery.
• Chop the celery. Place in a large bowl with the cooked and cooled pasta, the grape tomatoes, and cheese. Break the turkey bacon into bite-size pieces and add to the bowl. Toss the ingredients, adding the Greek yogurt ranch dressing and mixing to coat evenly.
• Refrigerate until ready to serve!

ONE-POT CHEESY BACON RANCH PASTA WITH CHICKEN AND BROCCOLI

Steps:

• Heat bacon in a large Dutch oven over medium heat. Cook, flipping occasionally until browned and crisp, about 10 minutes. Drain on paper towels.
• Sprinkle chicken evenly with salt and pepper; cook in hot bacon drippings over medium-high heat, stirring often, until chicken is golden brown on all sides, about 4 minutes. Transfer chicken to a plate and set aside. Chicken will not be fully cooked at this point.
• Add shallot and garlic to drippings and cook, stirring often, until fragrant, 2 minutes. Stir in water and milk; use a wooden spoon to scrape any browned bits from bottom of the Dutch oven. Stir in pasta and ranch dressing mix. Bring to a boil and simmer for 6 minutes.
• Return chicken to the Dutch oven and add broccoli. Cook until pasta is tender and chicken is cooked through, 3 to 4 minutes. Stir in Cheddar cheese and sour cream to combine. Crumble cooked bacon over the top and serve hot.