½cupmilkmight need a little more just before serving
½teaspoonsaltsee notes before adding
Cook pasta according to directions on package. Rinse with cold water until it is cooled down.
16 ounces pasta
Mix together the scallions, ranch seasoning, mayo, milk, garlic powder and salt in a bowl. Set aside.
4 scallions, 3 tablespoon Homemade Ranch Seasoning, 1½ cups mayo, ½ cup milk, 1 teaspoon garlic powder, ½ teaspoon salt
Add cooled pasta, shredded carrot, chopped peppers, bacon and cheese to a large mixing bowl. Stir until it is mixed completely.
1 carrot, ½ red pepper, ½ yellow pepper, ½ orange pepper, ⅔ cup real bacon pieces, 1 cup shredded cheese
Pour the dressing mix over the pasta mix and stir well. Can serve immediately or refrigerate for later.Optional - garnish with extra cheese and bacon pieces.
Nutrition facts are estimated and so are serving sizes.For the peppers - you can use your favorite peppers, we just think it tastes best with the 3 sweet peppers. Peppers do not have to be exact amounts, you can adjust as you like.For bacon, you can use fresh bacon - about 4 ounces before cooked. Fully cook and crumble the bacon. If using the real bacon pieces (packaged), use a 2.8 ounce package.For the salt - this is if you are using the homemade ranch seasoning. If you are using a store bought package, taste before adding more salt. There is more sodium in the store bought packets. Add it to taste.Refrigeration - If you serve the bacon ranch pasta salad immediately, it will have a perfectly creamy texture. If you serve it later in the day, the pasta will soak up some of the dressing and flavors. After refrigerating, you may want to stir in 1-2 tablespoons of milk if it appears to be too dry.