Description
A vibrant Cowboy Pasta Salad featuring elbow macaroni, crispy bacon, fresh vegetables, and creamy ranch dressing—a perfect dish for gatherings and summer events.
Ingredients
Scale
- 8 ounces elbow macaroni
- 6 slices bacon, cooked and crumbled
- 1 cup cherry tomatoes, halved
- 1 cup corn (frozen or fresh)
- 1 bell pepper, diced
- 1/2 red onion, diced
- 1 cup ranch dressing
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Cook the elbow macaroni in a large pot of salted boiling water according to package instructions. Drain and let cool completely, rinsing briefly under cold water.
- Combine the cooled pasta with crumbled bacon, halved cherry tomatoes, corn, diced bell pepper, and diced red onion in a large mixing bowl.
- Pour ranch dressing over the mixture and stir gently to coat all ingredients.
- Season with salt and pepper to taste; adjust according to preference.
- Let the salad chill in the refrigerator for at least 30 minutes to meld flavors.
- Garnish with fresh parsley before serving, if desired.
Notes
Make ahead and store in the fridge for better flavor. Can customize with additional veggies or types of bacon.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg