Bacon and pasta salad

    3 hours 10 min

    A super-easy pasta salad, which is perfect for summer picnics or BBQs. Pasta is tossed with bacon, Parmesan, carrots, celery and red onion in a ranch dressing.

    50 people made this

    Serves: 6 

    • 450g farfalle pasta
    • 250ml ranch dressing
    • 6 rashers streaky bacon
    • 40g grated Parmesan cheese
    • 1 carrot, peeled and diced
    • 1 stick celery, diced
    • 1 red onion, diced

    Prep:15min  ›  Cook:25min  ›  Extra time:2hr30min chilling  ›  Ready in:3hr10min 

    1. 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 pasta and return to the 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.
    2. Meanwhile, place the bacon in a large, deep frying pan and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon on a kitchen towel-lined plate, let cool and chop.
    3. 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 chilled pasta to coat with dressing and refrigerate 2 hours to blend flavours before serving.

    Cook's note

    Lettuce or cabbage can also be substituted for the pasta in this recipe for a lighter summer salad with crunch.

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