Creamy pasta salad with ranch dressing
Recipe for a creamy pasta salad with ranch dressing and vegetables.Serves 4-6 depending on how it is served.
Servings 6 people
Calories 429kcal
Ingredients
Pasta salad
- 250 g pasta, dry weight
- 200 g bacon, diced
- 250 g broccoli, cut into small florets
- 150 g frozen peas, thawed
- 1/2 cucumber, diced
- 1 small red onion, cut into thin strips
- 150 g feta or feta-style salad cheese, cubed
Dressing
- 300 ml crème fraîche
- 100 ml good-quality mayonnaise
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 2 tbsp chives, finely chopped
- 1 tbsp parsley, finely chopped
- 1-2 tbsp lemon juice
- Salt and freshly ground pepper
Instructions
- Cook the pasta according to the packet instructions, then rinse it under cold water until completely cooled. Leave it to drain in a sieve.
- Meanwhile, fry the bacon in a pan until crisp, then leave it to drain on kitchen paper.
- Mix the ingredients for the dressing and season to taste with lemon, salt and freshly ground pepper.
- Combine all the salad ingredients in a bowl - pasta, bacon and vegetables - and toss well with the dressing.*I usually pour boiling water over the broccoli and then ice-cold water. You can also cook it a little longer if you prefer it not completely raw. Pat the florets thoroughly dry before tossing them into the salad.
- Serve the salad straight away, or keep it in the fridge until ready to serve.
Nutrition
Calories: 429kcal | Carbohydrates: 46g | Protein: 22g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 33mg | Sodium: 732mg | Potassium: 480mg | Fiber: 4g | Sugar: 7g | Vitamin A: 581IU | Vitamin C: 52mg | Calcium: 49mg | Iron: 2mg