Rating: 3 stars
1 Ratings
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This is a pasta salad with fresh veggies and ranch seasoning. It's served cold. I like to put my salad in a temp-tations® ceramic bowl because it chills nicely, plus I can basically do my prep and serve in the same bowl.


Recipe Summary

20 mins
1 hr
1 hr 40 mins
20 mins
10 servings


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


Instructions Checklist
  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta shells and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, 8 to 9 minutes.

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add peas, cover, and steam until tender, 2 to 6 minutes.

  • Drain pasta and place in a large bowl. Add mayonnaise and mix well. Add ranch packet and mix again. Stir in the peas, onion, bell pepper, celery, bacon, and carrots to combine. Refrigerate for 1 hour before serving.

Cook's Notes:

To add more color, try using all of the available colors (red, yellow, orange, and green) bell peppers. It makes for a pretty dish with all of the colors added to this. Try using green onions in place of yellow, though expect a stronger onion taste from these as they pack more flavor in my opinion.

Fresh peas can also be used.

For a variation, add pulled chicken breast meat to this to make it a ranch chicken pasta salad.

Nutrition Facts

255 calories; protein 7.8g; carbohydrates 38.9g; fat 7.3g; cholesterol 7mg; sodium 876.3mg. Full Nutrition