Bacon Ranch Pasta Salad Pressure Cooker Recipe
Indulge in a creamy and savory flavor explosion with our irresistible Bacon Ranch Pasta Salad, perfect for any gathering!
Equipment
- 1 Pressure Cooker with manual high pressure setting
Ingredients
Main ingredients
- 12 ounces rotini pasta or any small pasta shape
- 8 slices bacon cooked crispy
- 1 cup mayo creamy richness
- 3 tablespoons dry ranch seasoning mix zesty flavor
- ½ teaspoon garlic powder mild punch
- ¼ teaspoon black pepper subtle heat
- ½ cup milk to lighten mayo
- 1 cup cherry or grape tomatoes halved
- 1 cup frozen peas thawed
- 1 cup shredded cheddar cheese gooey yum
Instructions
Instructions
- Cook the rotini pasta in your pressure cooker with enough broth to cover it. Set to manual high pressure for 4 minutes and use quick release when done.
- Drain pasta well. Fry bacon in a skillet until crispy, crumble when cooled and set aside.
- In a big bowl, whisk together mayo, ranch seasoning mix, garlic powder, and black pepper. Add milk gradually for a smooth, creamy dressing.
- Toss cooked pasta, bacon, tomatoes, peas, and cheddar cheese into the bowl. Stir gently to coat without breaking the pasta.
- Chill salad in the fridge for at least 30 minutes before serving for flavors to meld.
Notes
Serve chilled or room temperature. Use an airtight container for storage in the fridge. Eat within 3 days for best taste.