Bacon Ranch Pasta Salad

This side dish is a staple at our house, especially during the summer. It goes great with almost anything you grill.

When Betty Crocker launched the boxed version in 1987, it was promoted as an easy method for consumers to make a pasta salad at home. These boxed side dishes became increasingly popular with the inclusion of cheese, chicken, and other ingredients.

If you read the ingredients on the box, it contains enriched pasta, maltodextrin, carrots, imitation bacon bits, MSG, and a laundry list of other stuff that honestly doesn't seem like it should belong in a salad.

Here is my homemade version of Bacon Ranch Pasta Salad.

Ingredients:

2 cups uncooked small shell pasta

1 tablespoon of dehydrated vegetable flakes

1/4 cup real bacon bits or 4-6 slices cooked bacon, crumbled

3/4 cup mayonnaise (do not use Miracle Whip for authentic flavor)

1/4 cup sour cream

1 tablespoon ranch seasoning mix

1/2 teaspoon Onion Powder

1-2 tablespoons of milk(optional, to adjust creaminess)

Directions:

Bring a large pot of lightly salted water to a boil. Add pasta cooking for about 9-10 minutes or until pasta is al dente (follow package directions for shortest cooking time). Drain and rinse with cold water to stop the cooking process. Shake well to remove excess water.

I pre-cooked my pasta and put it in the fridge to completely cool down.

Combine 2 tablespoons of dehydrated vegetable flakes with 2 tablespoons of hot water in a small bowl. Stir and let it sit.

In a small frying pan, heat a bit of cooking oil and the bacon bits over low heat until they become crispy.

In a medium bowl, combine mayonnaise, sour cream, ranch dressing mix, and onion powder.

Next, drain the excess water from the dehydrated vegetable flakes and stir them into the mayonnaise mixture.

Add in the bacon bits and stir to incorporate.

Add the milk to make the dressing creamier.

In a large bowl, pour the dressing over the pasta mixture and stir gently until evenly coated. If using optional add-ins like cheese or green onions, fold them in now.

Chill and Serve: Cover and refrigerate for 1-2 hours to let the flavors meld (optional but recommended for best taste). If the salad seems dry after chilling, stir in a teaspoon or two of mayonnaise or milk. Garnish with extra bacon bits before serving. Serve chilled or at room temperature

Notes:

The pasta will soak up the moisture from the dressing. If it seems too dry when you're ready to serve, simply add a bit more milk and stir to mix.