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Ranch Pasta Salad with Green Beans, Tomatoes and Bacon
- Active Time 35m
- Total Time 35m
It’s possible to make ranch dressing from scratch, but in the summertime, when the living is lazy, the bottled variety works just fine. It makes this colorful salad even easier to assemble and gives it just the right down-home flavor.
- 12 ounces green beans, cut into 2-inch lengths
- 12 ounces imported dried semolina short pasta, such as fusilli or penne
- 8 thick-cut strips premium bacon
- 1 1/4 cups prepared ranch dressing
- 1 tablespoon red wine vinegar
- 1/2 teaspoon freshly ground black pepper
- 1 pound (4 small) ripe tomatoes, seeded, diced
Place the beans in the basket insert of a pot. Submerge the basket with the beans into boiling salted water and cook uncovered, stirring once or twice, until crisp-tender, about 6 minutes. Drain. Transfer the beans to bowl of ice water to cool. Drain and pat dry.
Return the water in pot to a boil. Add the pasta to the basket insert and cook until pasta is tender but still firm to bite, stirring occasionally, about 12 minutes. Drain. Rinse well under cold water; drain again.
Cook the bacon in a large skillet over medium-high heat until crisp but not brittle, about 8 minutes. Transfer the bacon to paper towels to drain. Coarsely chop the bacon.
Whisk the ranch dressing, vinegar and pepper in a large bowl. Add the beans, pasta, bacon and tomatoes; toss well. Season with salt and pepper. Serve within an hour or so of assembly.
NOTE: The salad can be prepared several hours in advance. Wrap the beans, pasta, bacon and dressing separately, and chill. Allow all three to return to room temperature before tossing with dressing.
Recipe created exclusively for Cooking.com by Michael McLaughlin.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
655 calories; 47g total fat; 37mg cholesterol; 581mg sodium; 47g carbohydrates; 3g fiber; 11g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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