Pretty to look at and delicious to eat, tri-colored pasta, bacon and creamy ranch dressing – easy pasta salad!
I am on quite a few food committees at church. (imagine that, right?) It seems whenever the funeral food committee calls for help, they need salads. Typically pasta salad or a fruit salad. When I find an easy one, I try to keep the ingredients on hand for if they need something. This is one of those salads. It’s easy to throw together in a snap, and typically I have the ingredients in the pantry.
It simply takes some tri-colored rotini pasta, a ranch dressing packet, some sour cream, mayo, bacon bits, olives and Parmesan cheese. It’s best to let it refrigerate overnight, to get all of those flavors up to full capacity! 😉
Feel free to throw in any other veggies you might enjoy — I love it with tomatoes, but in January, fresh ones are not good here in Nebraska, so I omitted them this time.
- 1 (12 ounce) package Tri-Colored Rotini Pasta, cooked al dente
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 packet ranch dressing mix
- 1/4 cup real bacon bits or pieces
- 1 (2.25 ounce) can sliced black olives, drained
- 1/3 cup grated Parmesan cheese
Rinse cooked pasta in cold water, place in a bowl.
Whisk together sour cream, mayo and ranch. Pour over the top of the pasta and fold to incorporate.
Add bacon, olives and Parmesan cheese, toss.
Cover and refrigerate for a couple of hours, or overnight.
Add fresh veggies like cucumbers and tomatoes if desired.
Amount Per Serving: Calories: 250 Total Fat: 20g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 24mg Sodium: 680mg Carbohydrates: 11g Fiber: 1g Sugar: 2g Protein: 6g