Prep: 15 min | Additional: 2 hrs and 30 min | Total: 2 hrs 45 min | Servings: 6 | Yield: 6 servings
The presentation got me. It is enticing, inviting me to dig straight in! The pop of colors is so refreshing to look at and that creamy coat is mouth-watering. This simple, quick-and-easy Pasta Salad is insanely delicious and oh so satisfying!
INGREDIENTS
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1 16-oz package farfalle (bow-tie) pasta
1 cup prepared ranch dressing
6 slices bacon
½ cup shredded Parmesan cheese
1 carrot, peeled and diced
1 stalk celery, diced
1 red onion, diced
HOW TO MAKE RANCH, BACON, AND PARMESAN PASTA SALAD
Step 1: Fill a large pot with salted water. Bring to a boil over high heat. When the water is boiling, stir in the bow tie pasta. Allow to boil to cook the pasta, uncovered, for about 12 minutes until cooked through yet still firm to the bite. Make sure to occasionally stir. Drain in a colander set and transfer the pasta into a bowl. Place in the fridge for at least 30 minutes to cool.
Step 2: While waiting for the pasta to cool, cook the bacon in a large deep skillet over medium-high heat for about 10 minutes until evenly browned. Making sure to occasionally turn the bacon. Once done, remove from the skillet and transfer the cooked bacon on a paper towel-lined plate. Let the bacon cool before chopping.
Step 3: Add the ranch dressing, bacon, Parmesan cheese, carrot, celery, and red onion in a large salad bowl. Stir to combine. Then, lightly stir in the cooled pasta to coat and again place in the fridge for at least 2 hours for the flavors to blend before serving.
NOTES:
For this recipe, you can use any type of noodle. But I stick to traditional farfalle (bow-tie) pasta as it reminds me of my Grandmother’s pasta salad.
You can use pasta instead of lettuce or cabbage for a lighter summer salad with crunch.
Nutrition Facts:
Per Serving: 583.8 calories; 26.8 mg cholesterol; 712.7 mg sodium; 17.7 g protein; 62.8 g carbohydrates
Ingredients
- 1 16-oz package farfalle (bow-tie) pasta
- 1 cup prepared ranch dressing
- 6 slices bacon
- ½ cup shredded Parmesan cheese
- 1 carrot, peeled and diced
- 1 stalk celery, diced
- 1 red onion, diced
Instructions
Step 1: Fill a large pot with salted water. Bring to a boil over high heat. When the water is boiling, stir in the bow tie pasta. Allow to boil to cook the pasta, uncovered, for about 12 minutes until cooked through yet still firm to the bite. Make sure to occasionally stir. Drain in a colander set and transfer the pasta into a bowl. Place in the fridge for at least 30 minutes to cool.
Step 2: While waiting for the pasta to cool, cook the bacon in a large deep skillet over medium-high heat for about 10 minutes until evenly browned. Making sure to occasionally turn the bacon. Once done, remove from the skillet and transfer the cooked bacon on a paper towel-lined plate. Let the bacon cool before chopping.
Step 3: Add the ranch dressing, bacon, Parmesan cheese, carrot, celery, and red onion in a large salad bowl. Stir to combine. Then, lightly stir in the cooled pasta to coat and again place in the fridge for at least 2 hours for the flavors to blend before serving.
NOTES:
For this recipe, you can use any type of noodle. But I stick to traditional farfalle (bow-tie) pasta as it reminds me of my Grandmother's pasta salad.
You can use pasta instead of lettuce or cabbage for a lighter summer salad with crunch.
