Ingredients
Scale
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- For the Pasta Salad:
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- 8 oz (about 2.5 – 3 cups dry) rotini pasta (or other suitable shape)
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- 1.5 – 2 cups small fresh broccoli florets
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- 1 cup frozen sweet peas, thawed
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- 6–8 slices bacon, cooked crispy and crumbled (or 1/2 – 3/4 cup real bacon bits)
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- Optional: 1/2 cup shredded carrots
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- For the Pasta Salad:
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- For the Copycat Ranch Dressing:
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- 1 cup good quality mayonnaise
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- 1/2 cup buttermilk (or 1/4 cup sour cream + 1/4 cup milk)
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- 1 tablespoon dried parsley flakes
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- 1.5 teaspoons dried dill weed
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- 1 teaspoon dried chives
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- 1/2 teaspoon garlic powder
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- 1/2 teaspoon onion powder
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- 1–2 teaspoons fresh lemon juice (or white vinegar), to taste
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- 1/4 – 1/2 teaspoon Worcestershire sauce (optional, but recommended)
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- 1/4 teaspoon salt (or to taste)
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- 1/8 – 1/4 teaspoon black pepper (or to taste)
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- Tiny pinch of MSG (Accent) – strictly optional
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- For the Copycat Ranch Dressing:
Instructions
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- Prepare the Ranch Dressing (Ideally, Do This First or a Day Ahead):
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- In a medium bowl, whisk together the mayonnaise and buttermilk (or sour cream/milk mixture).
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- Add the dried parsley, dill, chives, garlic powder, onion powder, lemon juice, Worcestershire sauce (if using), salt, pepper, and optional MSG.
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- Whisk thoroughly until all ingredients are well combined and the dressing is smooth.
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- Taste and adjust seasonings as needed (you may want more lemon for tang, or more salt/pepper).
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- Cover and refrigerate for at least 30 minutes (preferably 2+ hours or overnight) to allow flavors to meld.
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- Prepare the Ranch Dressing (Ideally, Do This First or a Day Ahead):
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- Cook the Pasta:
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- Bring a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to package directions until al dente.
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- Drain the pasta and immediately rinse under cold running water until completely cooled. Drain very thoroughly.
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- Cook the Pasta:
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- Blanch the Broccoli:
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- While the pasta is cooking, bring a small pot of water to a boil. Add the broccoli florets and cook for 1-2 minutes, until bright green and tender-crisp.
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- Immediately drain the broccoli and transfer it to an ice bath (a bowl of cold water and ice) to stop the cooking. Once cooled, drain thoroughly.
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- Blanch the Broccoli:
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- Cook the Bacon (if not using pre-cooked):
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- Cook bacon slices until crispy using your preferred method (stovetop, oven, microwave). Drain on paper towels, then crumble or chop into small pieces.
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- Cook the Bacon (if not using pre-cooked):
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- Thaw the Peas:
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- If not already thawed, place the frozen peas in a colander and rinse under cool water until thawed. Drain well.
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- Thaw the Peas:
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- Assemble the Pasta Salad:
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- In a large mixing bowl, combine the cooled and well-drained rotini pasta, blanched and drained broccoli florets, thawed peas, crumbled bacon, and shredded carrots (if using).
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- Pour the chilled ranch dressing over the pasta and other ingredients. Start with about 3/4 of the dressing, then add more as needed to reach your desired creaminess. You want everything well-coated but not swimming in dressing.
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- Gently toss everything together until well combined.
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- Assemble the Pasta Salad:
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- Chill Thoroughly:
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- Cover the pasta salad tightly with plastic wrap or transfer to an airtight container.
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- Refrigerate for at least 2 hours before serving. This is crucial for the flavors to meld and for the salad to be properly chilled. Chilling overnight is even better.
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- Chill Thoroughly:
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- Serve:
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- Before serving, give the pasta salad a gentle stir. If it seems a bit dry (pasta can absorb dressing as it sits), you can stir in a little extra reserved dressing, a tablespoon of buttermilk, or a touch of mayonnaise to refresh it.
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- Taste and adjust salt and pepper if needed.
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- Serve chilled.
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- Serve:
Nutrition
- Serving Size: one normal portion
- Calories: 350-450