Cold Pasta Salad with Vegetables
Servings: 6 Servings
Ingredients
Cold Pasta Salad Ingredients
- 8 ounces short pasta uncooked
- 8 ounces frozen mixed vegetables any variety
- 10 slices bacon cooked and crumbled
- 4 ounces sharp cheddar cheese shredded off the block
Creamy Ranch Dressing
- 1 cup mayonnaise
- ½ cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon salt
- ½ teaspoon dried dill
- ¼ teaspoon ground black pepper
- ¼ teaspoon smoked paprika
Instructions
Cold Pasta Salad
- First, start by cooking your pasta per the box instructions. Once it's cooked al dente, place it in an ice bath to stop the cooking process and cool the noodles.8 ounces short pasta
- Next, cook the frozen pasta in boiling water in a medium saucepan for 5-7 minutes. Then drain the vegetables and add them to the ice bath with the cooked pasta.8 ounces frozen mixed vegetables
- Drain the pasta and vegetables and combine them in a large mixing bowl.
Creamy Ranch Dressing and Final Steps
- First, in a medium mixing bowl, combine the mayo, milk, garlic powder, onion powder, salt, dill, black, pepper, and paprika. Use a whisk or fork to blend the ingredients until you have a smooth ranch dressing.1 cup mayonnaise, ½ cup milk, 1 teaspoon garlic powder, 1 teaspoon onion powder, ¼ teaspoon salt, ½ teaspoon dried dill, ¼ teaspoon ground black pepper, ¼ teaspoon smoked paprika
- Next, add the ranch, bacon, and cheese to the pasta noodles and vegetables.10 slices bacon, 4 ounces sharp cheddar cheese
- Last, use a large spoon to mix all the pasta, ranch, cheese, and bacon. Refrigerate the pasta salad for about 30 minutes before serving. Garnish it with more cheese or diced green onions.
Notes
The calories listed are an approximation based on the ingredients. Actual calories will vary. The cold pasta salad can be stored in your fridge for up to three days in a sealed container.
Nutrition Facts
Cold Pasta Salad with Vegetables
Serving Size
4 ounces
Amount per Serving
Calories
664
% Daily Value*
Fat
50
g
77
%
Saturated Fat
13
g
65
%
Trans Fat
0.1
g
Polyunsaturated Fat
20
g
Monounsaturated Fat
14
g
Cholesterol
61
mg
20
%
Sodium
729
mg
30
%
Potassium
305
mg
9
%
Carbohydrates
36
g
12
%
Fiber
3
g
12
%
Sugar
2
g
2
%
Protein
16
g
32
%
Vitamin A
2226
IU
45
%
Vitamin C
4
mg
5
%
Calcium
185
mg
19
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
