Rainbow Ranch Pasta Salad with Bacon
Source: Chef Kate Lulloff, Jones Dairy Farm
This colorful pasta salad will become a summertime obsession due to the array of veggies, buttermilk ranch dressing and cherrywood smoked bacon.
Ingredients
For the dressing:
3/4 cup mayonnaise
2/3 cup buttermilk
2 tablespoons dry ranch mix
1 teaspoon dry mustard
1 tablespoon Sriracha
Salt and pepper, to taste
For the salad:
1 (16 oz) package dry aged bacon, cooked, drained and chopped
2 cups broccoli florets, blanched and cut into small bite-sized pieces
1 cup cherry tomatoes, whole
1 cup sharp cheddar cheese, shredded
1 cup frozen sweet peas, blanched
1 large stalk of celery, thinly sliced
1 orange bell pepper, diced
12 oz, farfalle (bowtie) pasta, cooked and drained
Steps
1. In a large bowl, combine bacon, broccoli, tomatoes, cheese, peas, celery, peppers and pasta.
2. In smaller bowl, whisk all dressing ingredients except salt and pepper. Season to taste with salt and pepper, adding more dry ranch mix if needed.
3. Gradually add dressing to large bowl, tossing gently, until salad has desired consistency.
4. If you plan to serve this salad the next day, keep dressing separate, refrigerate both bowls, and combine just before serving to keep it crisp.
Tips
The tomatoes tend to lose their firmness if refrigerated overnight, and the pasta will absorb some of the dressing and become soft.