Description
Sweet peas, crunchy broccoli, sharp cheddar cheese and salty bacon make this Bacon Ranch Macaroni Salad the perfect pot luck dish full of delicious texture and flavor.
Ingredients
- 8 ounces elbow macaroni (about 5 cups cooked)
- 6 slices thick cut bacon, cooked and crumbled (about 3/4 cup crumbled)
- 1 cup broccoli florets with stems removed
- 1/2 cup diced red bell pepper
- 1/2 cup frozen sweet peas, thawed
- 1/2 cup diced red onion
- 1/2 cup shredded sharp cheddar cheese
- 1 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons dry Ranch seasoning mix
Instructions
- Cook pasta al dente according to package directions. Drain and set aside to cool.
- Meanwhile, cook bacon until crispy. Let cool and then crumble into bits.
- Add the cooked pasta, crumbled bacon, broccoli, red bell pepper, peas, red onion, and cheddar cheese to a large mixing bowl.
- In a small mixing bowl whisk together the mayonnaise, sour cream, and dry Ranch seasoning mix.
- Pour the ranch dressing over the ingredients in the large bowl and gently stir until well combined.
- Refrigerate until ready to serve. Stir well before serving.