As summer seams to be winding down, I find myself grilling out as much as possible before the colder weather is upon us. One sure fire way to savor summer is to have a cookout. Burgers are a go to weekend cookout menu item but it can get boring to have the same old sides every weekend. A few weeks ago I wanted to make a pasta salad but wasn’t interested in any of my regulars so I went on the hunt for something different. I found a couple variations of Ranch pasta salad and just took it from there.

With pasta salads in general I really like to load them up with veggies and other extras. One, its a great way to stretch the dish, but too its healthier and tastier. This dish is no exception. I also prefer to use greek yogurt as opposed to salad dressing and mayo not only because its healthier but I have also found that it keeps the pasta salad fresher longer. You know how some pasta salads can get gummy? That’s because the noodles absorb a lot of oil in the dressings and mayo. Next time you make a creamy pasta salad, try it with greek yogurt!

Ranch Pasta Salad

Ingredients

– 1 box of tiny shell noodles, cooked to al dente, drained and cooled to room temp
– 1 bag of frozen peas, thawed
– 1/2 red onion, finely diced
– 1 bag of real bacon bits
– 1 cup of shredded cheddar cheese (or more to your liking)
– 2 small containers of plain greek yogurt
– 1 package of ranch dressing mix (or more to your liking)
– 1/2 cup ranch dressing
– black pepper and salt to taste

Directions

In a large mixing bowl combine the greek yogurt, ranch dressing mix, and ranch dressing and stir until combine. Add in the peas, onion, bacon, and cheese. Fold in the cooled pasta noodles and mix until well combined, careful not to over mix and break the noodles. Salt and pepper to taste. Chill in the refrigerator for a few hours before serving. This can also be made the day before. If the pasta salad seems to dry, add more ranch dressing to your liking.

Enjoy at your next cookout or pot luck.

Much Love,
M