Bacon Ranch Pasta Salad

Hello everyone! My name is Ashlyn and I’m the writer, photographer, cook, and chocolate lover from Belle of the Kitchen. I am so excited to be guest posting here today at Bloom Designs! I am a big fan of Jenny’s blog and am so honored that she asked me to contribute to the Summer in Bloom series. Y’all are in for a treat over the next few weeks, because there are some amazing ideas coming your way from some fabulous bloggers!

While planning my post for the Summer in Bloom series, I started thinking about what summer really means to me. I was immediately drawn to the easy, laid back feeling of backyard barbecues. Just sitting outside on the porch, burgers on the grill, tiki torches blazing, kids running around the yard, cold drink in hand… Ahhhh, now that’s the perfect, relaxing way to spend a summer evening. And if you’re looking for a delicious side dish to complement your next al fresco meal, I’ve got the perfect one for you!

This Bacon Ranch Pasta Salad has been a favorite of mine for the past few years. It’s actually one of the first recipes I ever made when I started out in the kitchen. It’s easy to prepare, and every time I make it, my family gobbles it up!

You can add a variety of veggies to this pasta salad, or leave them out altogether if you wish. I’ve made it many times, adding ingredients or not, and it always come out great. I LOVE adding chopped cucumber because it adds a pretty pop of green and a nice bit of crunch. My crazy hubby hates cucumber, though, so sometimes I take pity on him and leave it out. But this time I just couldn’t help myself.

I can’t believe the 4th of July is just a couple of days away! Do you have your menu planned out yet? I’m still working on mine, but I know this yummy pasta salad will be making an appearance. Oh, and if you’re looking for a fun and refreshing drink to stay cool on the 4th (and the rest of the summer, too!) I have a recipe for Watermelon Lemonade you should check out.

1 (12 oz.) package uncooked tri-color pasta
5 slices bacon, cooked crisp and chopped
1 cup mayonnaise
1 envelope dry ranch salad dressing mix
1/2 teaspoon garlic powder
1/2 teaspoon garlic pepper
1/2 cup milk
1 cup cherry tomatoes, sliced in half
1 small cucumber, chopped into 1/4 moon slices
1 cup shredded cheddar cheese

1. Cook pasta in a large pot of salted water until al dente, making sure not to overcook. Drain well.
2. In a large bowl, combine mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in the milk until mixture is nice and smooth.
3. Carefully fold the cooked pasta into the dressing mixture, and stir to coat evenly.
4. Refrigerate the pasta salad for at least 1-2 hours. When ready to serve, add in the chopped bacon, veggies, and cheese, and toss to coat. You can also add a splash of milk to smooth the pasta salad out as needed.

I hope all of you have a wonderful 4th of July! Thank you so much to Jenny and all of the Bloom Designs team for letting me be a part of such a fabulous summer series!

I would LOVE for y’all to come by and visit me at Belle of the Kitchen sometime! I’m a mama of two precious babies, an army wife, and southern girl at heart. We are currently stationed in Hawaii, so when I’m not making a mess of my kitchen, I’m outside soaking up the sunshine! I try to share a balance of healthy recipes, family friendly meals, and plenty of treats to satisfy your sweet tooth. Drop in anytime, it would be a pleasure to have you.

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