Ranch Pasta Salad

SUBMITTED BY: Kristi Clark PHOTO BY: Caroline C

"Pasta salad with ranch dressing for the ranch lovers. Use festive pasta for special holidays or events."

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

16 ounces pasta
1 (6 ounce) can black olives, drained and chopped
1 (5 ounce) jar stuffed green olives, sliced
8 ounces shredded Cheddar cheese
8 ounces shredded Monterey Jack cheese
2 1/2 tablespoons bacon bits
1 (16 ounce) bottle ranch-style salad dressing
1/2 cup chopped green onions
1/2 teaspoon ground black pepper

READ REVIEWS (46)

DIRECTIONS

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
In a large bowl, combine black olives, green olives, Cheddar cheese, Monterey Jack cheese, bacon bits, dressing, onion, ground black pepper and pasta; mix well.
Cover bowl, refrigerate to chill for one hour, and serve.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on May 24, 2003 by RHIANNON1313

I really enjoy this pasta salad...it's so easy and makes quite a bit. Great for a picnics and barbeques. What I did do is adjust some of the amounts and use an envelope of ranch dressing instead of a bottle and a jar of "real" bacon pieces instead of bacon bits.

7 users found this review helpful

Reviewed on Feb. 6, 2007 by ikathegreat

oh this was terrible. i guess it really depends on what kind of salad dressing you use. overall, it's just bad.

6 users found this review helpful

Reviewed on Dec. 17, 2006 by Sunflower1

i doubled the black olives because i dont like green olives. i used crackerbarrel cheese because i couldnt find monteray jack cheese. in my opinion, there is way too much dressing on this. it was pretty much swimming in it. i would recommend halving the dressing quantity.

5 users found this review helpful

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