Description
Hearty Pioneer Woman bacon ranch pasta salad delivers a tangy, creamy sensation perfect for summer gatherings. Crisp bacon, zesty ranch dressing, and tender pasta combine into a crowd-pleasing dish you’ll crave at every potluck and picnic.
Ingredients
Scale
Main Ingredients:
- 1 package (12 ounces / 340 grams) bacon
- 1 pound (454 grams) cavatappi pasta
- 1 pint (473 milliliters) grape tomatoes, halved
- 6 ounces (170 grams) sharp cheddar cheese, cubed
- 1 cup (150 grams) thawed frozen peas
Creamy Sauce Components:
- ½ cup (120 milliliters) mayonnaise
- ½ cup (120 milliliters) sour cream
- ½ cup (120 milliliters) buttermilk
- 1 ½ tablespoons (22 milliliters) fresh lemon juice
- 1 garlic clove, grated
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
Garnish and Additional Ingredients:
- ¼ cup (15 grams) chopped flat-leaf parsley
- ¼ cup (15 grams) chopped fresh dill
- 1 small jar (4 ounces / 113 grams) pimentos, drained
- 1 can (3.8 ounces / 108 grams) sliced black olives, drained
- 4 green onions, thinly sliced
Instructions
- Initiate water preparation by bringing a spacious pot to a vigorous boil, incorporating a substantial pinch of salt (approximately 1 tablespoon or 15 grams) to enhance flavor and elevate cooking temperature.
- Simultaneously, transform bacon strips in a skillet over medium heat (around 350°F or 175°C), rotating periodically until achieving a golden, crisp texture. Transfer to a paper towel-lined plate, allowing cooling before fragmenting into rustic, bite-sized morsels.
- Submerge cavatappi pasta into the bubbling water, stirring intermittently to prevent adhesion. Extend cooking duration by one minute beyond package recommendations, ensuring optimal texture. Drain thoroughly and rinse under cold water to halt cooking process.
- Construct the creamy dressing by amalgamating mayonnaise, sour cream, and buttermilk in a capacious mixing vessel. Incorporate finely chopped parsley, dill, freshly squeezed lemon juice, and grated garlic. Season meticulously with 2 teaspoons (10 grams) kosher salt and 1 teaspoon (5 grams) freshly ground black pepper.
- Merge cooled pasta with halved grape tomatoes, cubed cheddar cheese, thawed green peas, drained pimentos, and sliced black olives within the dressing-laden bowl. Introduce half the crumbled bacon and thinly sliced green onions, gently tossing until ingredients are harmoniously distributed.
- Conduct a final flavor assessment, adjusting seasonings as warranted. Garnish with remaining bacon fragments and delicate sprigs of fresh dill, creating a visually appealing and flavor-rich presentation.
Notes
- Rotisserie or leftover chicken adds protein and flavor to this classic pasta salad.
- Swap chicken with other proteins like diced ham or crispy bacon for variety.
- Shredded chicken blends seamlessly with ranch dressing and pasta.
- Precooked chicken saves time during meal preparation.
- Always dice or shred chicken into bite-sized pieces for easy eating.
- Cold pasta salad tastes better when chicken is chilled before mixing.
- Store-bought rotisserie chicken works perfectly for quick assembly.
- Grilled or baked chicken breasts can be cooled and chopped for this recipe.
- Season chicken with salt and pepper before adding to enhance overall taste.
- Meal prep tip: cook and cool chicken in advance for faster salad creation.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 661
- Sugar: 5 g
- Sodium: 887 mg
- Fat: 41 g
- Saturated Fat: 12 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 55 mg