Ranch Bacon Pasta Salad Recipe

Last weekend I whipped up an easy-to-make Bacon Ranch Pasta Salad using a Hidden Valley Ranch recipe with a few substitutions. It was delicious and I already plan on making it again next week. The family quickly devoured this one!

We’re not fans of olives so we omitted those and used green peas. Instead of using elbow macaroni we used pasta shells. I opted to use reduced-fat mayonnaise (to cut down calories), and we added salt and ground black pepper. Below is the original recipe from Hidden Valley Ranch. Instead of using bacon slices, I omitted them and used Real Bacon Bits.  I also added a little bit of Parsley to add color.

One of our local grocery stores…Weis Markets has their own brand of Bacon Bits that I like to use. They’re made with REAL bacon and they’re moist. They’re NOT hard and crunchy like other brands. They come in a resealable bag, so you can use as little or as much as you like. They’re shelf-stable, but I do prefer storing mine in the refrigerator.

Bacon Ranch Pasta Salad Recipe

1 box (12 oz.) elbow macaroni or any pasta
1 packet Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup milk
1/2 teaspoon garlic powder
2 cups sliced yellow and red grape tomatoes
2 to 3 Tbsp. Bacon Bits made with Real Bacon
2 small cans sliced olives (or one large one)
1/2 cup grated Parmesan cheese
1 cup shredded cheddar cheese

Boil your pasta according to package instructions. You want the pasta to be al dente so it’s not overcooked.

While your pasta is boiling, gather all your other ingredients.

In a medium bowl, mix up your Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet with the mayo, sour cream, milk and garlic powder and set aside.

Place all other ingredients in a large bowl.

Once your pasta is finished, rinse under a cool stream of water until all the pasta is cool.

Place the pasta in with the other ingredients, add the dressing and toss until well-coated. Place a lid onto the bowl. Refrigerate for 2-6 hours to allow the flavors to infuse. The pasta salad is BEST when well-chilled.

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