Lightly creamy Bacon Ranch Green Onion Pasta Salad, made for a crowd with just a few ingredients that can be prepared ahead.
Get those grills fired up… because it’s #CookoutWeek 2017! This week, I’m joining forces with over 40 food blogger friends to bring you delicious recipes perfect for every backyard BBQ, picnic, summer party, or cookout.
We also have a fabulous giveaway featuring products from the brands who have made #CookoutWeek possible! You can enter below to win:
- From blog host The PinterTest Kitchen: $100 Amazon gift card, to use to buy all the supplies you need for your next cookout
- From our sponsor The French Farm: A gift pack of gourmet products hand-crafted by small businesses and using only the finest ingredients – La Favorita Genovese Pesto, Caprichos del Guadalquivir Cadenera Orange Marmalade, and L’Abeille Occitane Lavender Honey
- From our sponsor Smokin’-Os: A sampler pack of their “smokin’-os” wood rings, to help you add wood-fired, smokey taste to your grilled foods, even if you don’t own a smoker
- From our sponsor Primal Kitchen: $200 of Primal Kitchen goodies, including condiments made with avocado oil and bars and shakes with grass-fed collagen
- From our sponsor Langers Juice Company: Your choice of 10 bottles of Langers Juice, with flavors including traditional Apple and Grape, as well as interesting mixes such as Pineapple Orange Coconut, Cranberry Blood Orange, and Mango Peach
- From our sponsor True Made Foods: A 3-bottle sampler pack of sauces with real flavors made from real vegetables and less sugar – Ketchup, BBQ, and Veracha
This prize pack has an ARV of over $400! THIS GIVEAWAY HAS NOW ENDED. Remember, throughout the week, all of the participating bloggers will be posting delicious cookout recipes. Here are all the bloggers who are part of #CookoutWeek 2017:
The PinterTest Kitchen • 2 Cookin Mamas • A Day in the Life on the Farm • A Kitchen Hoor’s Adventures • Amy’s Cooking Adventures • Ashees Cookbook • Baking Sense • Body Rebooted • Bottom Left of the Mitten • Chef Sarah Elizabeth • Cook’s Hideout • Cookaholic Wife • Cooking with Sapana • Eat, Drink, Be Healthy! • Fairyburger • Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice • Family Around the Table • Fix Me a Little Lunch • For the Love of Food • Full Belly Sisters • Hezzi-D’s Books and Cooks • Home Sweet Homestead • Join Us, Pull up a Chair • Kate’s Recipe Box • Kelly Lynn’s Sweets and Treats • Little House Big Alaska • My Southern Sweet Tooth • Our Good Life • Oven Tales By Syama • Palatable Pastime • Rants From My Crazy Kitchen • Savory Moments • Seduction in the Kitchen • Sidewalk Shoes • That Recipe • The Freshman Cook • The Mad Scientists Kitchen • The Pajama Chef • The Redhead Baker • The Saucy Southerner • The Spiffy Cookie • The Weekday Gourmet • Tramplingrose • Turnips 2 Tangerines • Uncle Jerry’s Kitchen
Bacon Ranch Green Onion Pasta Salad
I think I found my second favorite pasta salad to make for a crowd. My first, of course, is the copycat version of Walmart’s Broccoli Cheddar Pasta Salad. Although Bacon Ranch Green Onion Pasta Salad takes a little bit of work to cook the pasta and bacon, and chop green onions, it only has three more ingredients after that to make the creamy ranch sauce.
I made this for a family friend’s high school graduation party, for 100 people. It can easily be adjusted for however many people you are expecting at your cookout or summer party. Once assembled, let the Bacon Ranch Green Onion Pasta Salad chill in the refrigerator for at least two hours before serving. Because it contains mayonnaise and sour cream it does need to stay cold. You can put the container over ice, if possible, or bring it in and refrigerate it again after two hours.
The recipe as written below is enough for a 1/2 cup serving each for 100 people.
Bacon Ranch Green Onion Pasta Salad #CookoutWeek
- 8 pounds medium shells
- 3 pounds bacon
- 10 scallions (3 bunches of 3 or 4 scallions each)
- 48 ounces mayonnaise
- 24 ounces sour cream
- 4 ounces ranch dressing and dip mix (4 envelopes)
- Cook the pasta until tender according to package directions, drain and quickly rinse under cold water. You can do this in batches or all at once in stock pots.
- Cook the bacon until crispy, drain the grease and crumble. Slice the green onions thinly.
- In a large bowl, combine the mayonnaise, sour cream, and ranch powder; stir well.
- Working in separate large containers or pots, mix together the cooked and cooled pasta, crumbled bacon, and onions into equal portions. Pour an even amount of the ranch dressing mix over each batch; stir well.
- Cover and refrigerate until serving, at least two hours.