Better Bacon and Ranch Pasta Salad - Something Edible
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Better Bacon and Ranch Pasta Salad

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Better Bacon and Ranch Pasta Salad


Servings: Serves about 4 - 6 as a side.

Prep Time: 10 minutes

Cook Time: 10 minutes


The Pasta

  • 4 cloves garlic smashed
  • 1 Tbsp Kosher salt
  • 8 oz large shell pasta dry weight (about 2.5 cups)
  • The Dressing

  • 1/4 cup mayonnaise
  • 3/4 cup yogurt (Strained; you'll end up with about 1/2 cup usable product.)
  • 1/3 cup Parmesan cheese Microplane-grated please.
  • 1 Tbsp malt vinegar
  • 1 tsp sugar
  • 1 tsp smoked salt (Fine-grained or ground.)
  • 1/4 tsp black pepper ground
  • 2 tsps fresh minced herb (I used chive and dill.)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried minced onion
  • 6 pieces thick-sliced bacon Cooked and crumbled.
  • The Veggies

  • 2/3 cup frozen peas
  • 1 carrot Grated (~1/2 cup's worth).

  • Instructions:

    Add salt and garlic cloves to a 4 quart pot 2/3 full of water and start it a-boiling. While your water heats up, whisk together the ingredients for the dressing in a large bowl, and keep it in the fridge until you're ready for it. When the water's boiling, add the pasta and cook for 6-7 minutes or until the the pasta is almost al dente.

    While the pasta cooks, add the frozen peas and grated carrot into the colander you'll use to drain the pasta. When the pasta's done, drain into the vegetable-laden colander and then give it all a good rinse under cold water. Drain well, and stir to combine with the dressing.


    Notes: Prep time doesn't include the minimum of 3 or so hours of fridge time it'll takes to strain yogurt. Use Greek yogurt if you're impatient.
    Also, this is a dish best served right after it's made, but if you gotta make it a day ahead, then hit it with a splash of milk and a pinch of salt before you throw the bowl on the chow line.

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