Quinoa Pasta BLT Salad
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Ingredients45 m servings 374 cals
Original recipe yields 6 servings
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in shells and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain. Transfer to a bowl and refrigerate until cool, about 20 minutes.
- Combine creamy salad dressing and bacon ranch dressing in a large bowl. Mix in cooled pasta, lettuce, tomato, cucumber, green onions, and bacon bits. Refrigerate until serving.
Per Serving: 374 calories; 20.7 g fat; 35.4 g carbohydrates; 11.4 g protein; 20 mg cholesterol; 781 mg sodium. Full nutrition