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Bacon-Ranch Pasta Salad Recipe


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     Bacon-Ranch Pasta Salad

Category   Salads - Soups - Sidedishes
Sub Category   None

10 slices thick bacon
1 cup sour cream
1/2 cup mayonnaise
1 teaspoon apple cider vinegar
1 (0.4-oz) pckg. ranch seasoning
1/4 teaspoon garlic powder
12 ounces cooked cavatappi or elbow pasta
1 cup shredded Parmesan
1 cup cherry tomatoes, halved
2 teaspoons freshly chopped dill, plus more for garnish

Preheat oven to 400F. Line a baking sheet with several layers of aluminum foil. Place bacon on baking sheet and transfer to oven until bacon is brown and crisp, 25 minutes. Transfer bacon to a paper towel-lined plate to drain. Discard bacon grease and aluminum foil. Chop bacon; set aside
In a large mixing bowl, stir together sour cream, mayonnaise, apple cider vinegar, ranch seasoning, and garlic powder. Add pasta, chopped bacon, Parmesan, cherry tomatoes, and dill. Use a spatula to incorporate all ingredients. Garnish with additional dill before serving
Chef's Notes Its important to heavily salt the boiling water before you cook the pasta, as this seasons the pasta while it cooks. Also, this is a recipe that tastes better after it has some time to sit in the fridge. So make it the day before you plan to serve it for the best results

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