Creamy Bbq Ranch Pasta Salad Recipes

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CREAMY BBQ RANCH PASTA SALAD

Creamy BBQ Ranch Pasta Salad in just 10 minutes? All you need is a package of KRAFT Classic Ranch with Bacon Pasta Salad and some bottled BBQ sauce.

Provided by My Food and Family

Categories     Recipes

Time 10m

Yield 4 servings, 1 cup each

Number Of Ingredients 2



Creamy BBQ Ranch Pasta Salad image

Steps:

  • Prepare Pasta Salad according to package directions. Stir in barbecue sauce.
  • Serve immediately or cover and refrigerate until ready to serve.

Nutrition Facts : Calories 390, Fat 24 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 550 mg, Carbohydrate 37 g, Fiber 2 g, Sugar 6 g, Protein 7 g

1 pkg. (6.6 oz.) KRAFT Classic Ranch with Bacon Pasta Salad
2 Tbsp. BULL'S-EYE or KRAFT Original Barbecue Sauce

CREAMY RANCH PASTA SALAD

Maybe you bought some celery for snacking, or maybe you're cooking with it. Either way, don't toss those tender celery leaves. Instead, reserve them and make this creamy pasta salad. Ranch dressing, carrots and celery are natural dance partners-and that's why we combined them in a singularly tasty salad. It starts with a simple homemade dressing, which beats store-bought every day.

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12



Creamy Ranch Pasta Salad image

Steps:

  • Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain the pasta, then rinse it under cold water to cool completely; drain it well again.
  • Meanwhile, reserve 2 tablespoons of the carrot for garnish. Put the remaining carrot in a large bowl and whisk in the mayonnaise, sour cream, chives, celery leaves, lemon juice, Worcestershire, onion powder, garlic, 1 teaspoon salt and 1/2 teaspoon pepper until combined. The dressing can be refrigerated, covered, up to 1 day.
  • Add the pasta to the bowl with the dressing and toss to combine. To serve, top it with the Parmesan, reserved carrots and additional chives and season with pepper.

Kosher salt and freshly ground black pepper
16 ounces fusilli pasta
3/4 cup finely chopped carrot (from about 1 large carrot)
1 cup mayonnaise
1 cup sour cream
3 tablespoons finely chopped fresh chives, plus more for serving
3 tablespoons finely chopped celery leaves
2 tablespoons fresh lemon juice
4 teaspoons Worcestershire sauce
1 teaspoon onion powder
1 clove garlic, grated
1/2 cup finely grated Parmesan (about 1 ounce)

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