This is an easy but flavorful pasta salad that I’m always asked to bring to potlucks. With chunks of onion, tomato, and bacon, smothered in Ranch dressing, it is full of flavor! This salad tastes best if made several hours ahead of time.
Very yummy recipe. I now get requests for it…made a couple adjustments though…use mayonnaise and ranch dressing and add more than recipe calls for since it gets absorbed by the pasta. Also- use farfelle pasta and also add peas.
I like this recipe. More importantly, my husband LOVES this recipe. It is terribly simple to make, which is a plus. However, I have made a few changes as I have made this recipe again. I thought the pasta soaked up too much of the dressing as it sat and it kindof lost it’s ranch flavor. I add more ranch as it sits until it is the consistency I like. Also, I started using Bacon Ranch to up the ranch flavor. Also, I use green onions instead of regular onions, and add about 2 cups of peas.
I brought this to a potluck and everyone loved it. I think it tastes best with the packaged ranch dressing mix, adding buttermilk and mayo to it, rather than bottled ranch. Also, next time I think I’d add sharp cheddar cheese to it. Yum!
I make this pretty much the same, only I do half mayo, half sour cream and add a double batch of homemade dry ranch seasoning mix. I don’t usually keep shell pasta on hand–elbow macaroni is usually the pasta I’ll use. I like to use either red or green onions in this salad recipe. If you can, make this earlier in the day so it has time to set and really let the flavors work together. EDITED: I make this “lighter” now making the dressing from a mixture of nonfat greek yogurt, lowfat mayonnaise and reduced fat sour cream for the dressing, turkey bacon and whole wheat pasta. My family actually prefers the lower fat version!
2-1/2 cups uncooked bow tie pasta
6 cups torn romaine lettuce
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