Turkey Bacon Ranch Pasta Salad
A light amount of pasta shells with plentiful mix ins of crunchy turkey bacon and veggies, tossed with creamy ranch dressing.
This turkey bacon ranch pasta salad recipe is so so easy, simple and delicious!
When I was creating this recipe, I wanted to use less pasta, and more of the mix ins. Just to keep it as low carb as possible.
Im a huge pasta lover, but I must say…I didn’t miss the abundance of pasta with this dish. It has just the right amount of pasta in each bite!
This pasta salad keeps well for up to one day WITH the salad dressing on it. If you plan to make this meal for meal prep or left overs, make sure you don’t put the salad dressing on top until you are about it eat it.
Enjoy!
Turkey Bacon Ranch Pasta Salad
Ingredients
- 2 Cups Medium Shells Pasta, cooked and cooled off
- 4 Cups Fresh Broccoli Florets, chopped and cooked
- 5 Slices Turkey Bacon, cooked and crumbled
- 1 Cup Cherry Tomatoes, whole
- 1/2 Cup Light Sharp Cheddar Cheese, shredded
- 1/3 Cup Light Ranch Dressing
Instructions
- Cook 2 cups of pasta shells according to package directions.
- Boil broccoli in boiling water for 5 minutes. Drain and let cool when done.
- Cook turkey bacon until nice and crispy. When done let cool and crumble or chop up into small pieces.
- When pasta is done cooking, drain and rinse under cold water. Make sure to drain pasta very well.
- Add pasta to a large bowl, along with broccoli, crumbled bacon, cherry tomatoes, and cheese. Drizzle with your ranch dressing. Mix everything together. Add salt if need be.
- If you want your pasta salad to be cold, chill in fridge for a few hours before serving.
- Enjoy!
