Description
This creamy pasta salad combines al dente elbow macaroni with a tangy ranch dressing, fresh vegetables, and savory turkey bacon. Perfect for gatherings, it’s a nostalgic, no-fuss dish that’s packed with flavor and texture.
Ingredients
16 oz elbow macaroni (or short pasta like penne)
2/3 cup olive oil
1/4 cup buttermilk
1/2 cup mayonnaise
1 packet ranch seasoning mix
1/2 cup chopped turkey bacon (or halal alternatives)
1/2 onion (diced)
1/2 container grape tomatoes (halved)
1 1/2 cups shredded cheddar cheese
1/4 cup fresh parsley (or 1 tbsp dried parsley flakes)
Instructions
Cook pasta according to package instructions until al dente. Drain, rinse with cold water, and let cool completely.
Whisk together olive oil, buttermilk, mayonnaise, and ranch seasoning in a large bowl until smooth.
Add cooked pasta to the dressing and mix thoroughly.
Fold in chopped turkey bacon, diced onion, halved tomatoes, shredded cheddar cheese, and parsley.
Refrigerate for at least 2 hours (or overnight) to let flavors meld before serving.
Notes
Turkey bacon is used in place of pork-based bacon to meet halal requirements. Cheddar cheese adds richness; for a lighter option, use reduced-fat cheese. The salad can be prepared a day ahead for enhanced flavor. Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Room Temperature Prep
- Cuisine: American