This cowboy salad is a tasty mix of fresh veggies, bow-tie pasta, and a delectable ranch sauce that your family will gobble up as quickly as mine did!

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.

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  • Meanwhile, heat oil in a skillet over medium heat. Add peas; cook and stir until heated through, about 5 minutes. Let cool.

  • While pasta cooks, mix salad dressing, milk, ranch mix, and garlic salt together in a large bowl until smooth. Add mushrooms, broccoli, 1/2 the Cheddar cheese, bacon bits, red onion, green onion, and cooled peas. Mix thoroughly. Refrigerate salad until pasta is done.

  • Drain pasta and rinse with cold water. Mix thoroughly into the salad. Top with the remaining Cheddar cheese and refrigerate until ready to serve.

Cook's Note:

Feel free to cook the frozen peas any way you like.

Nutrition Facts

337 calories; protein 12.9g 26% DV; carbohydrates 41.9g 14% DV; fat 13.6g 21% DV; cholesterol 24.4mg 8% DV; sodium 1115.8mg 45% DV. Full Nutrition
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