How to make it

  • Cook pasta according to package directions for al dente. Drain in a colander. Transfer to a large bowl. Add in the peas, carrots, celery, cucumber, red pepper, onion, tomatoes, bacon and olives. Gently mix. In a small bowl, whisk together the mayonnaise, ranch salad dressing mix and barbecue sauce.
  • If making ahead, store the pasta salad and the dressing in separate sealed containers in the fridge until ready to serve. Just before serving, pour the dressing over the pasta salad and toss to combine. Serve cold.
  • Makes 10 to 12 servings.
  • Per serving (based on 10): 240 calories, 8 g fat (1 g saturated fat), 35 mg cholesterol, 35 g carbohydrate, 2 g fiber, 8 g protein, 61% vitamin A, 42% vitamin C, 3% calcium, 13% iron

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  • httpmom 10 years ago
    This is so unusual it sounds like one of those crazy fads that becomes a big success at parties like spinach dip in a sour dough bread bowl...who would of ever thought of that? I can never stop eating it if it's offered.
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