Ingredients
Scale
- 400 g dried pasta (about 4 cups cooked)
- 120 ml ranch dressing
- 60 ml Italian dressing (optional, to taste)
- 60 g pesto (optional, for a herby flavour)
- 150 g corn (canned or cooked sweetcorn, drained)
- 80 g dill pickles, sliced
- 120 g cooked and crumbled bacon
- 150 g bell peppers, chopped
- 120 g cucumber, chopped
- 150 g tomatoes, chopped
- 150 g cheese (feta, mozzarella, or cheddar), cubed or crumbled
- 15 g fresh herbs (parsley, basil, or dill), chopped
- Salt and black pepper to taste
Instructions
- Cook pasta according to package instructions, then drain and let cool.
- In a large bowl, combine cooled pasta with your choice of dressing.
- Add vegetables, cheese, and any additional ingredients like bacon or herbs.
- Toss everything together until well mixed.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
Store in an airtight container in the fridge for 2–3 days. If the pasta absorbs dressing, add a little extra dressing or a splash of olive oil before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian