Description
A great side dish for the summer picnic. I made this on accident when I put some soup ingredients into the bowl instead of the stock pot. I doctored it up and added other ingredients, and voila! Use your favorite pasta shape.
Ingredients
- 1 (16 ounce) package farfalle (bow tie) pasta
- 1 cup prepared ranch dressing
- 6 slices bacon
- ½ cup shredded Parmesan cheese
- 1 carrot, peeled and diced
- 1 stalk celery, diced
- 1 red onion, diced
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling
- stir in the bow tie pasta and return to a boil. Cook the pasta uncovered
- stirring occasionally
- until the pasta has cooked through
- but is still firm to the bite
- about 12 minutes. Drain well in a colander set in the sink. Transfer to a bowl
- and refrigerate until cool
- at least 30 minutes.
- Meanwhile
- place the bacon in a large
- deep skillet
- and cook over medium-high heat
- turning occasionally
- until evenly browned
- about 10 minutes. Drain the bacon slices on a paper towel-lined plate
- let cool
- and chop.
- In a large salad bowl
- stir together the ranch dressing
- bacon
- Parmesan cheese
- carrot
- celery
- and red onion until well combined. Lightly stir in the cooled pasta to coat with dressing
- and refrigerate 2 hours to blend flavors before serving.
Prep Time: 15 mins
Total Time: 2 hrs 45 mins
Servings: 6