Description
A delightful bowl of Cowboy Pasta Salad combining crumbled bacon, fresh vegetables, and creamy ranch dressing for a perfect potluck or barbecue dish.
Ingredients
Scale
- 8 ounces elbow macaroni
- 6 slices bacon, cooked and crumbled
- 1 cup cherry tomatoes, halved
- 1 cup corn (frozen or fresh)
- 1 bell pepper, diced
- 1/2 red onion, diced
- 1 cup ranch dressing
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Cook the elbow macaroni according to package instructions in a pot of salted boiling water. Drain and let it cool completely.
- Combine the cooled pasta, crumbled bacon, halved cherry tomatoes, corn, diced bell pepper, and diced red onion in a large bowl.
- Pour the ranch dressing over the salad mixture, then stir gently to ensure everything is well-coated.
- Season with salt and pepper to taste.
- Cover and refrigerate for at least 30 minutes.
- Garnish with fresh parsley if desired before serving.
Notes
Chill the salad for at least 30 minutes before serving for enhanced flavors. Customize with different pasta shapes or additional ingredients like black beans or grilled chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg