Ranch Pasta Salad
Ingredients
1 cup mayonnaise
1 cup sour cream
1 (1-ounce) packet ranch dressing mix, or scant 1/4 cup homemade
1/4 cup chopped fresh soft herbs, such as chives, parsley leaves, dill, or a combination,
plus more for garnish if desired
1/2 teaspoon freshly ground black pepper
6 ounces bacon (about 6 slices)
2 medium tomatoes
1/4 teaspoon kosher salt
12 ounces dry short pasta, such as fusilli
1 medium head broccoli (about 12 ounces)
2 medium radishes
2 medium scallions
1 (4-ounce) can sliced black olives
3 medium carrots
4 ounces sharp cheddar cheese
1/4 cup sunflower seeds
Instructions
Bring a large pot of heavily salted water to a boil. Meanwhile, place 1 cup mayonnaise, 1 cup sour cream, 1 (1-ounce) packet ranch dressing mix, 1/4 cup chopped fresh soft herbs, and 1/2 teaspoon black pepper in a medium bowl and whisk to combine. Cover and refrigerate.
Cut 6 ounces bacon crosswise into 1/4-inch pieces. Place in a medium skillet and cook over medium heat until crisp, 12 to 15 minutes. Transfer to a paper towel-lined plate and let cool. Meanwhile, core and dice 2 medium tomatoes (about 2 cups). Place in a large bowl, season with 1/4 teaspoon kosher salt, and toss to combine.
Add 12 ounces dried pasta to the boiling water and cook according to package directions for al dente, about 7 minutes. Meanwhile, cut 1 medium head broccoli into small bite-sized florets, about 3 cups (reserve the stalks for another use). In the final minute of cooking time, add the broccoli to the pasta water.
Drain the pasta and broccoli. Rinse with cold water to stop the cooking, stirring until cool to the touch. Drain well, or spin in a salad spinner to remove as much water as possible.
Prepare the following, adding each the bowl of tomatoes as it is completed: Thinly slice 2 medium radishes. Finely chop 2 medium scallions. Drain 1 (4-ounce) can sliced black olives. Peel and grate 3 medium carrots on the large holes of a box grater (about 1 cup). Grate 4 ounces sharp cheddar cheese on the large holes of the grater (about 1 1/2 cups), or measure out 4 ounces store-bought shredded (about 1 cup).
Add the pasta and broccoli, and 1/4 cup sunflower seeds. Toss to combine. Pour the dressing over a salad and toss until combined. Garnish with more herbs if desired. Serve immediately or cover and refrigerate for a few hours.
Recipe Notes
Make ahead: The salad can be made up to a few hours ahead and refrigerated. Alternatively, the dressing can be made 3 days ahead and refrigerated in an airtight container.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
1/2 teaspoon freshly ground black pepper
6 ounces bacon (about 6 slices)
2 medium tomatoes
1/4 teaspoon kosher salt
12 ounces dry short pasta, such as fusilli
1 medium head broccoli (about 12 ounces)
2 medium radishes
2 medium scallions
1 (4-ounce) can sliced black olives
3 medium carrots
4 ounces sharp cheddar cheese
1/4 cup sunflower seeds
Instructions
Bring a large pot of heavily salted water to a boil. Meanwhile, place 1 cup mayonnaise, 1 cup sour cream, 1 (1-ounce) packet ranch dressing mix, 1/4 cup chopped fresh soft herbs, and 1/2 teaspoon black pepper in a medium bowl and whisk to combine. Cover and refrigerate.
Cut 6 ounces bacon crosswise into 1/4-inch pieces. Place in a medium skillet and cook over medium heat until crisp, 12 to 15 minutes. Transfer to a paper towel-lined plate and let cool. Meanwhile, core and dice 2 medium tomatoes (about 2 cups). Place in a large bowl, season with 1/4 teaspoon kosher salt, and toss to combine.
Add 12 ounces dried pasta to the boiling water and cook according to package directions for al dente, about 7 minutes. Meanwhile, cut 1 medium head broccoli into small bite-sized florets, about 3 cups (reserve the stalks for another use). In the final minute of cooking time, add the broccoli to the pasta water.
Drain the pasta and broccoli. Rinse with cold water to stop the cooking, stirring until cool to the touch. Drain well, or spin in a salad spinner to remove as much water as possible.
Prepare the following, adding each the bowl of tomatoes as it is completed: Thinly slice 2 medium radishes. Finely chop 2 medium scallions. Drain 1 (4-ounce) can sliced black olives. Peel and grate 3 medium carrots on the large holes of a box grater (about 1 cup). Grate 4 ounces sharp cheddar cheese on the large holes of the grater (about 1 1/2 cups), or measure out 4 ounces store-bought shredded (about 1 cup).
Add the pasta and broccoli, and 1/4 cup sunflower seeds. Toss to combine. Pour the dressing over a salad and toss until combined. Garnish with more herbs if desired. Serve immediately or cover and refrigerate for a few hours.
Recipe Notes
Make ahead: The salad can be made up to a few hours ahead and refrigerated. Alternatively, the dressing can be made 3 days ahead and refrigerated in an airtight container.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
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