Easy Ranch Pasta Salad (Print Version)
# Ingredients:
01 -
1 cup mayonnaise.
02 -
1 cup sour cream.
03 -
1 (1-ounce) packet ranch dressing mix or 1/4 cup homemade.
04 -
1/4 cup chopped fresh herbs (chives, parsley, dill, or mix).
05 -
1/2 teaspoon black pepper.
06 -
6 ounces bacon (6 slices).
07 -
2 medium tomatoes.
08 -
1/4 teaspoon kosher salt.
09 -
12 ounces short pasta (like fusilli).
10 -
1 medium head broccoli (12 ounces).
11 -
2 medium radishes.
12 -
2 medium scallions.
13 -
1 (4-ounce) can sliced black olives.
14 -
3 medium carrots.
15 -
4 ounces sharp cheddar cheese.
16 -
1/4 cup sunflower seeds.
# Instructions:
01 -
Mix mayonnaise, sour cream, ranch mix, herbs, and pepper in a bowl. Chill.
02 -
Cut bacon into 1/4-inch pieces. Cook in skillet over medium heat until crispy (12-15 minutes). Drain on paper towels.
03 -
Core and dice tomatoes, place in large bowl with salt.
04 -
Boil pasta in salted water until almost done (7 minutes). Add broccoli florets for final minute. Drain, rinse with cold water and drain well.
05 -
Slice radishes, chop scallions, drain olives. Grate carrots and cheese. Add everything to tomato bowl.
06 -
Add pasta, broccoli, and sunflower seeds to vegetables. Pour dressing over and toss. Add extra herbs if wanted.
# Notes:
01 -
Make ahead: Prepare salad few hours before or dressing 3 days ahead.
02 -
Storage: Keeps in fridge up to 4 days.