Million Dollar Pasta Salad
This million dollar pasta salad is loaded with bacon, cheddar, fresh veggies, and a creamy dressing.
Servings: 8 servings
Equipment
- Strainer
- Whisk
- Glass Bowls
- Pot
Ingredients
Pasta Salad
- 1 (16-ounce) box penne pasta uncooked
- 1 cup cooked and chopped bacon
- 1½ cups halved grape tomatoes or cherry
- ¼ cup chopped parsley
- ½ cup thinly sliced green onions
- 1 cup shredded sharp cheddar cheese
- ½ cup slivered almonds
Dressing
- 1 cup mayonnaise
- ¼ cup buttermilk
- 1 tablespoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- salt and pepper to taste
Instructions
- Cook 1 (16-ounce) box penne pasta according to package directions. Drain and rinse the cooked pasta in cold water.
- In a large bowl, combine the pasta, 1 cup cooked and chopped bacon, 1½ cups halved grape tomatoes, ¼ cup chopped parsley, ½ cup thinly sliced green onions, 1 cup shredded sharp cheddar cheese, and ½ cup slivered almonds.
- In a medium-sized bowl, whisk together 1 cup mayonnaise, ¼ cup buttermilk, 1 tablespoon Italian seasoning, ½ teaspoon garlic powder, ½ teaspoon onion powder, and salt and pepper to taste.
- Pour the dressing over the pasta and mix until combined.
Notes
Leftover and Make Ahead Instructions
- Refrigerator: Store in an airtight container for up to 3–4 days. For best results, reserve a little dressing and toss it in right before serving to freshen it up.
- Freezer: Not recommended, as the texture will not hold up well after thawing.
- Make-Ahead: You can prep the ingredients ahead of time, just wait to toss the salad with the dressing until right before serving.
Nutrition
Calories: 426kcal | Carbohydrates: 5g | Protein: 10g | Fat: 41g | Saturated Fat: 10g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 46mg | Sodium: 770mg | Potassium: 235mg | Fiber: 2g | Sugar: 2g | Vitamin A: 551IU | Vitamin C: 10mg | Calcium: 151mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
