This copycat recipe for Suddenly Pasta Salad Bacon & Ranch tastes even more delicious than the boxed version. Plus it is so quick and easy to make!
The last few years have made the most random things difficult to find at the store. One of these items we’ve struggled to find is Suddenly Pasta Salad Bacon & Ranch.
Suddenly Pasta Salad makes for such a quick and easy side dish for BBQs, potlucks, and other gatherings, so we wanted to make sure it was something we (and you!) could still make, even if you can’t find the kits in the store.
I started with this recipe from copykat.com, only it seemed to not have enough bacon for my taste. So I increased the amount of bacon. I also changed the directions, to make this recipe easier to make.
The original recipe calls for bacon bits, but we don’t use those in my house, so I swapped them out for Kirkland Signature Bacon Crumbles, because that’s what I had on hand. If I hadn’t had those on hand, I would have used our method for the Easiest Way to Cook Bacon, and then diced the bacon. Real bacon just tastes so much better than soy.
Frequently Asked Questions about Copycat Suddenly Pasta Salad Bacon & Ranch:
What can you substitute for mayo in Suddenly Pasta Salad?
If you are in the midst of making this recipe and realize you’ve run out of mayonnaise, there are some substitutes possible. However, make note that substitutions will change the flavor of this recipe. Plain greek yogurt can take the place of mayo, as can sour cream. If you’re trying to be a little healthier, you can replace the mayo with an equal amount of mashed avocado (though this will definitely change the flavor).
How many calories in Bacon Ranch Suddenly Salad?
This copycat version of Suddenly Pasta Salad Bacon & Ranch has approximately 289 calories per serving.
How many carbs are in a bacon ranch pasta salad?
This copycat version of Suddenly Pasta Salad Bacon & Ranch has approximately 21 carbs per serving.
How long can you keep Suddenly Salad?
Kept in the refrigerator, it should be good for 3-4 days. If you need to make it ahead of time for an event, I recommend that you wait to stir the bacon in until shortly before serving, so it doesn’t get too soft.
- 1/2 lb. small shell pasta
- 1/2 cup shredded carrots (about 1 medium)
- 8 oz. frozen peas
- 2/3 cup mayonnaise
- 1 packet ranch seasoning
- 1/2 tsp. onion powder
- 1/4 cup bacon crumbles
- In a large pot, bring water to a boil.
- Add dry pasta and shredded carrots to the pot, and cook according to the directions on your pasta (mine was 8-10 minutes).
- While pasta is cooking, add frozen peas to a large colander, and place in sink.
- In a large bowl, combine remaining ingredients and stir well. Set aside.
- Once pasta is finished cooking, drain the contents of the pot in the colander with the peas (this will thaw the peas at the same time).
- Run cold water over the ingredients in the colander.
- Add the ingredients to the bowl with the dressing, and stir well to combine.
- Refrigerate at least 30 minutes before serving.
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Amount Per Serving: Calories: 289Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 14mgSodium: 617mgCarbohydrates: 21gFiber: 3gSugar: 3gProtein: 7g
The nutritional information provided here is not guaranteed to be accurate and is provided for informational (and google) purposes only.
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