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Dill Pickle Bacon Ranch Pasta Salad
This Dill Pickle Bacon Ranch Pasta Salad is a crowd favorite! It’s a great choice for a cookout, game day party, or a quick weeknight meal!
Ingredients
12 ounces of your favorite dry pasta (we used pipette-shaped pasta)
1 pound thick cut hickory smoked bacon
1 pint grape tomatoes cut in half
1 large orange bell pepper, cut into bite sized pieces
1 cup red onion, diced
1 16-ounce jar dill pickles, diced (we used Vlasic baby dills), reserve two tablespoons of the pickle juice
1 7-ounce bag (1 1/2 cups) Italian mix large shred cheese (we used Sargento 4-Cheese Italian - which is a mix of mixture of mozzarella, provolone, Asiago and Romano)
1 cup freshly grated Parmesan cheese
1 1/2 cups ranch dressing (see our homemade recipe here or use your favorite brand)
2 tablespoons of pickle juice (reserved from above)
Instructions
- Cook the pasta according to box directions to al dente. Drain and cool, then set aside.
- Cook the bacon to crisp, dry on paper towels and cut into bite sized pieces.
- In a large bowl combine the pasta, bacon, tomatoes, bell pepper, onion, diced drained pickles, Italian cheese blend and Parmesan cheese and toss.
- In a two-cup measure, measure out 1 ½ cups of ranch dressing and stir in the two tablespoons of pickle juice then pour over the pasta mixture and toss to combine.
- Cover, chill then serve.
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