Argo cornstarch, bacon, bacon gouda pasta salad, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Cumin, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, Gouda cheese, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, pasta noodles, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, Ranch Dressing, recipe, red onion, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I love making a double batch of this yummy salad, and then having the leftovers for lunch the next day.
This will keep in the refrigerator for a couple of days but I doubt it’ll take that long for you to destroy it! I like to serve this with some crusty bread, or over a bed of steamed veggies. This is also ridiculously good with leftover shredded chicken, so feel free to add that if you happen to have some in the fridge!
1 lb pasta noodles (your favorite kind)
6 pieces of bacon, cooked & crumbled
1 red onion, chopped
2 tsp cumin
1/4 pound of shredded (for warm salad) or chopped (for cold salad) Gouda cheese
1 ½ cups of Ranch dressing
salt and pepper to taste
chopped fresh herbs, optional
Cook and crumble the bacon. Chop the onion and prepare the Ranch dressing (if making from a package mix).
Cook the pasta al dente according to the package directions, drain.
To make a warm pasta salad:
Add the remaining ingredients into the drained pasta, give it a stir and serve immediately.
To make a cold pasta salad:
Run cold water over the cooked pasta to chill it. Add the remaining ingredients, stir together and chill in the refrigerator for about an hour before serving.
USE RED NEXT PAGE LINK BELOW
Quick tip: This recipe serves 4.