Bacon Ranch Pasta Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy pasta salad coated in homemade ranch dressing with bacon, cheddar, vegetables, and avocado. Rich and filling, it works as a main course for casual gatherings or picnics.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 8 ounces bacon ( cooked and crumbled)
- 8 ounces pasta shells
- 8 ounces frozen peas (thawed, about 1½ cups)
- 6 ounces grape tomatoes (about 1 cup, halved)
- 4 ounces cheddar or Colby jack cheese (about ¾ cup shredded )
- ¼ cup green onion (thinly sliced)
- chopped avocado (for topping OPTIONAL)
- ½ cup mayonnaise
- 2 tablespoons milk
- ½ teaspoon dried dill
- ¼ teaspoon dried parsley
- ¼ teaspoon dried chives
- ¼ teaspoon garlic powder
- ⅛ teaspoon onion powder
- ⅛ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- 1-2 teaspoons fresh lemon juice
- 1 tablespoon warm bacon grease (plus more to taste)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 1352mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 166mg
- Calcium
- 158mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1352MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.