Ranch Pasta and Potato Salad is a delicious sidedish, perfect with lunch and dinner when spending the day on the boat. I prepared this most recently to eat on the boat while waiting for the WEBN Fireworks to begin. Delicious!
Salad Ingredients:
6 new red potatoes, unpeeled, diced (2 cups)
6 ounces uncoked rainbow rotini (2.25 cups)
8 slices bacon, cooked until crispy, crumbled
0.5 cup red bell pepper, chopped
0.25 cup green onions, chopped
Dressing Ingredients:
0.5 cup mayonnaise
0.5 cup ranch salad dressing
Directions:
In a large pot, bring 10 cups of water to a rolling boil. Reduce the heat source to medium-high. Add potatoes, and cook 3 minutes. Add rotini, and cook potatoes and rotini combination 10-12 minutes or until both are tender. In a large bowl, combine cooked potatoes, rotini, and all remaining salad ingredients. In a small bowl, combine dressing ingredients, and blend well. Then, add the dressing to the salad, and toss gently until all ingredients are coated. Cover the large bowl, and refigerate the salad for a minimum of two hours. May be prepared a day in advance.
