Broccoli Bacon Ranch Pasta Salad

Broccoli Bacon Ranch Pasta Salad

Spring Forward is here for those of us who have to struggle through it. The silver-lining is we are that much closer to warm weather, and sunshine. Which is why I decided to share a pasta recipe I found last year on Pinterest. I make this or Easter and most of our summer BBQs. Simple fast, and beginner friendly.

Prep Time: 30 minutes.

Chill Time: 4 hours, but best if you can chill it overnight.

Serves: 8

What You Need

• 2 Cups Broccoli Florets. (Blanched and chopped into smaller bites)
• 10 Slices of Bacon. (Cooked)
• 1 Cup Cherry Tomatoes, Whole or halves.
• 1 Cup Shredded Sharp Cheddar Cheese.
• 1 Cup Sweet Peas. (Cooked)
• 8oz Pasta Shells. (Cooked)
• 2/3 Cups Mayo.
• ½ Cup milk.
• 2 Tablespoons Dry Ranch Mix. (Add more to your personal taste)

Instructions

In a large bowl, combined chopped blanched broccoli, chopped cooked bacon, whole cherry tomatoes, shredded cheddar cheese, cooked sweet peas, and cooked pasta shells.

In a medium bowl, combine mayo and milk then add 2 tablespoons or more to taste of dry ranch mix.

Gradually ass the salad dressing to the large bowl with the salad ingredients. Some people like a lot of dressing on their salad, some do not so add amount of dressing to personal taste.

Refrigerate at least 4 hours, overnight is ideal.