Bacon Ranch Pasta Salad

Yes summertime is here! It was over 100 degrees in June!! What is even happening in our lives right now?!?! And to make matters even worse our puppies freaking LOVE to cuddle. And by puppies I mean small, furry, portable furnaces 😦

But with summer comes the joy of barbecues!! And who doesn’t love that? Whether it’s with friends or family hanging out outside (hopefully in the shade) and having some good old BBQ food and hopefully some good conversation.

My maurices gang got together for a wild crazy time of sitting around trying to stay cool. But it’s always nice to be able to hang out outside of work. The food was really good and I wanted to share the recipe for my contribution.

 

This recipe would easily be a side for 16-20 people. So adjust the amounts as necessary. But it’s also a good dish for leftovers to munch on throughout the week!

Ingredients:

  • 12 oz Ronzoni Garden Delight Rotini
  • 1 lb Bacon, cooked and chopped
  • 1 lb Colby Jack Cheese, cubed
  • 1 bag frozen Peas
  • 1 bag frozen Corn
  • 1 Cucumber, cubed
  • 2 Carrots, shredded or finely chopped
  • 1/2 Green Onion, finely chopped
  • 2 cups Greek Yogurt
  • 1 cup Mayo
  • 1 1/2 TBSP Hidden Valley Ranch Dip Mix
  • 5 fresh Basil Leaves, finely chopped
  • Optional- 2 TBSP bacon grease and 1 clove minced garlic

Alrighty…here we go!

Put the bacon on a cookie sheet covered in tin foil, Put in the oven at 350 degrees. After 15 minutes flip the bacon and drain off the grease. Bake for another 15-18 depending on the thickness of the bacon and your desired crispiness. Once it’s done then remove from the cookie sheet and roll it in some paper towels to soak up some of the grease. Set aside until it’s room temperature. Then chop it up.

Boil the pasta according to the directions on the box for al dente firmness. I added the garlic and bacon grease to my pot. When there are 2 minutes left add the peas and corn. When it’s done then pour it into a colander and run it under some cold water or place some ice on top. Set aside till it’s room temperature.

In a medium bowl stir your Greek Yogurt until it’s smooth, add mayo, basil and ranch mix. Stir until it’s all mixed.

In a large serving bowl add the pasta and veggie mix, bacon, cheese, cucumber, carrots and green onion. Stir in the sauce until all the pasta is coated in sauce.

I hope you all enjoy your fun in the sun!! What is your favorite summer dish that you would like to see on here?

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