I've loved Betty Crocker's Suddenly Salad: Ranch with Bacon for a long time, but I sometimes can't find it on the shelves, and when I do it seems pretty expensive! Also, I really don't care for the dehydrated/reconstituted peas. I started removing them (tedious!) and adding my own. I also prefer real bacon to the "fakeo bacos." In the end I decided that I could probably make this myself and eliminate all the cons while enjoying all the flavorful pros.
I weighed out the ingredients. I researched, tried, and tweaked several online copycat recipes. And I finally settled on what suits me. Sorry, Betty!
INGREDIENTS:
2 cups tiny pasta shells
1 Tbs. carrots, julienne cut (2-3 baby carrots)
½ cup fresh or frozen peas (no need to cook or thaw them)
¼ cup REAL bacon bits (I use Kirkland Bacon Crumbles)
1 cup mayonnaise (if you use Miracle Whip, please don't tell me!)
½ tsp. granulated onion (or powder)
2 Tbs. ranch dressing seasoning powder (or ½ package)
DIRECTIONS:
• Boil carrots along with pasta
according to package directions. (12 minutes or until tender)
• Drain pasta, rinse with cold water, drain
well.
• Stir together seasoning and
mayonnaise in medium bowl
• Add peas and bacon bits.
• Stir in pasta and carrots. Refrigerate leftovers.
(Hint:
Add a bit of milk to refresh leftovers if too dry.)
One fun thing about pasta salad recipes is that you can adjust it to your own particular taste and add-in whatever veggies, cheese, meats you'd like. Feel free. Go crazy!
