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Lighter Bacon Ranch Pasta Salad

It’s Wednesday folks, and I don’t have a wine to share with you! 😱 I know, right? Imagine how I feel! Being wineless. It happens though, but don’t worry! I’ve got an amazing pasta salad recipe for you though! It’s that time of the year where people fire up the grill, host cookouts, or get invited to cookouts and outdoor potlucks. When the grill masters get that itch to fire up the grill, that’s when it’s the perfect time for pasta salads, potato salads, fruit salads, you name it cold salads to make their grand entrance! This one in particular will steal the spotlight, and if you’re still working hard  to eat healthier, like I promised myself I would, or if you just want to keep your lovely figure, don’t worry! This beautiful salad is all lightened up. It tastes absolutely sinful though. I found the original recipe over on Life in the Loft House, and thought to myself “how can I lighten this up so I can enjoy this without feeling guilty?” Well, here’s what I came up with! Come on in the kitchen and I’ll show you how simple this is. Another one of my favorite things about the salad. Simple!

So first, you’re going to cook your Rotini pasta until it’s al dente. That should take about 8 minutes or so. While that’s bubbling away on the stove, dump your mayo, sour cream and ranch dressing mix in a large bowl.

Then whisk it up real good until it’s all combined. When your pasta is finished cooking, drain that, and rinse it in cold water until cool. Set the pasta aside and cut your grape tomatoes in half.

Now add your pasta, bacon (which I used a pkg. of real bacon pieces), tomatoes, olives and cheese to the large bowl with the dressing.

Toss gently to combine. Then cover and refrigerate for at least 2 hours before serving. I hope you enjoy this delicious, creamy pasta salad as much as we all did.

 

 

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Lighter Bacon Ranch Pasta Salad Yum
Recipe by Christine Titus
Course Salads
Cuisine American
Servings
servings
Ingredients
Course Salads
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Bring a large pot of water to a boil. Add rotini and cook until al dente, about 8 minutes. Drain and rinse with cold water until cool; set aside.
  2. In a large bowl, combine mayonnaise, sour cream, dry ranch dressing mix, garlic powder and milk with a whisk until thoroughly combined. Add pasta, cooked bacon pieces, tomatoes, olives and cheese. Gently toss to completely combine everything together.
  3. Cover and chill in refrigerator at least 2 hours before serving.
Recipe Notes

If after chilling in the fridge, and your salad seems a little dry, just add a little milk and stir to combine to moisten it up.

Slightly adapted from Life in the Lofthouse

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Creamy Tomato & Cucumber Salad

You know what I love about Spring and Summer? The beautiful salads! I absolutely love salads, and this time of year, you get the best and prettiest produce to work with. Pretty bright colors, whether it’s a fruit salad or a vegetable salad, or even a pasta salad. They are just so bright and fresh. Lots of eye appeal, not like my photos… 😉

I bring to you today, a Creamy Tomato & Cucumber Salad. It’s bright, it’s fresh, and it’s delish! Oh let us not forget it’s super easy! Another cool thing about salads, they can usually be made ahead of time. This is all of that! So lets get started. Gather up all your ingredients, which isn’t much, and pay no attention to the only two cloves of garlic on that cutting board! I actually did use 4.

So you got everything? Good, now prepare your vegetables, minus the garlic, and toss them into a big bowl.

Now, just set that aside for a minute, and grab a smaller bowl. In that, you’re going to toss in your dressing ingredients. Mayo, sour cream, garlic and freshly cracked black pepper.

Whisk that up until it’s thoroughly combined, and then, dump it on top of your veggies in the big bowl, and gently toss to coat.

Now you just cover it tightly, and store it in the fridge for at least 2 hours to let all those flavors blend. Then just before servings, sprinkle with a little sea salt to taste and enjoy!

 

Print Recipe
Creamy Tomato & Cucumber Salad Yum
Recipe by Christine Titus
Course Salads
Cuisine American
Servings
servings
Ingredients
Course Salads
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Cut cherry tomatoes in half and toss into a large bowl. Slice cucumber in half lengthwise, then cut each half again lengthwise, to give you 4 long sticks. Slice those into bite size chunks and toss those into the bowl. Alternatively, you can slice the cucumber thinly, and then cut the slices in half. However you do it, you just need bite size pieces. Slice the red onion into thin slices and add to the tomatoes and cucumbers.
  2. In a smaller bowl, combine mayo, sour cream, pressed garlic cloves and pepper. Mix well.
  3. Pour dressing onto vegetables, and toss gently to coat. Cover tightly and store in the refrigerator for at least 2 hours to let the flavors blend. Add salt to taste just before serving.
Recipe Notes

Adapted from natashaskitchen.com

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