Recipe by Kristi Clark
"Pasta salad with ranch dressing for the ranch lovers. Use festive pasta for special holidays or events."
Watch video tips and tricks
1 (6 ounce) can
black olives, drained and chopped
1 (5 ounce) jar
stuffed green olives, sliced
shredded Cheddar cheese
shredded Monterey Jack cheese
2 1/2 tablespoons
1 (16 ounce) bottle
ranch-style salad dressing
chopped green onions
ground black pepper
DO NOT make this recipe as shown - it is bland, full of calories and not colorful at all.
I cut the cheese and ranch dressing in half and omitted the bacon bits (also cubing the cheese instead of shredding it.) I halfed cherry tomatoes, diced red onions instead of yellow onions, quartered cucumber slices, diced some fresh garlic and added it to the pasta along with a couple extra shakes of black pepper. This variation made the pasta colorful as well as "as healthy as" pasta and cheese covered with ranch dressing can be.
The result with the veggie modifications was excellent and I would definitely make it again.
oh this was terrible. i guess it really depends on what kind of salad dressing you use. overall, it's just bad.
This is delicious, I get requests to make this all the time. It tastes much better if you make it the night before and let it set over night.
I love this stuff! I will make it again and probably quite frequently as it's a nice change of pace for lunches.
Will omit or use depending on purpose of salad:
I made this recipe Sunday evening and it sat in the fridge overnight and into the day before it was eaten. I'd recommend that. I'd use just the ham in the future for a weekday salad because by the next day, the bacon bits were no longer crunchy. However, if serving fresh, those bacon bits are a nice little crunch. I used only about half a bottle of ranch. When taste testing, it seemed like a lot and to keep calories down, we stopped at half. However, the next day, the pasta had completley absorbed the dressing. That was interesting but overall, the flavor was fantastic and I'd do the same again next time I make this.
Everyone in my office wanted this particular pasta salad, so be prepared if you are taking it to work. It was fantastic and all the colors were very appealing.
For my family this was just way too much cheese. If I make it again I will cut the cheese in half.
This makes a ton! I made it for Thanksgiving and it made enough to bring a batch to each side of the family. My husband and I loved it, as did his family. My family didn't seem to enthused, but it is their loss! I used rainbow rotini to give it some color and I only put about 12 oz. of cheese instead of 16 oz. I made it the night before and it was great the next day! All together a great and easy recipe!
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.
I've made this 2 times and both ways were delicious. 1st time was exactly as recipe stated. 2nd time I substituted diced ham for the bacon, fresh chopped chives for the green onion and 4 cheese Mexican shredded for the cheeses.
* Percent Daily Values are based on a 2,000 calorie diet.
Ranch Pasta Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 648
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Cheddar, bacon, and ranch dressing mix make a very flavorful pasta salad.
Watch how to make a spiral pasta salad with garden fresh veggies.
This salad combines meat, cheese, veggies, and pasta into a picnic delight.