I LOVE suddenly salad, the bacon ranch is my favorite! However, I do not love that it's so salty and full of junk. So, why not make a version that's just as tasty, minus the junk and packed with fresh veggies too? This recipe makes a lot of pasta salad, I usually cut it half when I'm making it as a side for dinner. Keep in mind, you are welcome to use fresh bacon, cooked and chopped or even real bacon bits, I prefer to just use the imitation ones to save time and money and think they do the salad justice by adding just the right amount of bacon flavor!
1 pound large pasta (I like large elbows)
1 pint cherry tomatoes, quartered or halved
1 large cucumber chopped
1.5 cups frozen peas, thawed (I thaw mine quickly by tossing them in with my pasta just as it's finishing cooking)
1 cup mayo
1 cup sour cream
1 package hidden Valley Ranch mix (or 3 tablespoons from the Costco container)
2/3 cup imitation bacon bits (or 1 cup of real bacon cooked and crumbled)
1 pint cherry tomatoes, quartered or halved
1 large cucumber chopped
1.5 cups frozen peas, thawed (I thaw mine quickly by tossing them in with my pasta just as it's finishing cooking)
1 cup mayo
1 cup sour cream
1 package hidden Valley Ranch mix (or 3 tablespoons from the Costco container)
2/3 cup imitation bacon bits (or 1 cup of real bacon cooked and crumbled)
Cook pasta, add frozen peas in the last 2 minutes of cooking. Drain and rinse with cold water. In a small mixing bowl, mix sour cream, mayo, ranch seasoning and bacon bits. In a large bowl mix pasta, peas, cucumber and tomato. Add dressing. Refrigerate for at least 1 hour before serving. Enjoy!
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