Ingredients – serving 9
Homemade Ranch Dressing
- 3/4 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt
- 1/2 teaspoon dried chives
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon dried parsley
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
Pasta Salad
- 12 ounces dry pasta cooked and cooled
- 10 slices bacon cooked and chopped
- 1 1/2 cups cherry tomatoes quartered
- 1 cup roughly chopped romaine lettuce
- 1/2 avocado diced
- 1/3 cup diced red onion
- 1 cup homemade ranch dressing
- Handful of feta about 3/4 cup
- Fresh parsley for garnish roughly chopped, optional
Instructions
- Make the dressing: In a small bowl, whisk together all the dressing ingredients (or use a small processor or blender, if you prefer) and set aside.
- Unless using precooked, boil the pasta and fry the bacon, then roughly chop the bacon. Meanwhile, prepare the tomatoes, lettuce, avocado and onion, as directed.
- Assemble the salad: In a large bowl, except for the dressing and fresh parsley, toss together the pasta, bacon and prepared veggies. Now, pour 1 cup of the dressing overtop and toss again, until all of the ingredients are coated.
- Crumble the feta over the salad, garnish with parsley, if using, and serve. Set the leftover dressing on the table for extra dolloping.
- Add diced cucumber, red bellpepper, or black olives for extra crunch.
- Toss in shredded cooked chicken for more protein.
- Use gluten-free or legume-based pasta for dietary preferences.
