Pasta Bacon Spinach (Print Version)
# Ingredients:
→ Salad Mix
01 -
12 oz. bowtie pasta
02 -
8 oz. crispy bacon
03 -
1/4 of a red onion
04 -
2 cups of packed fresh spinach
05 -
1 pint of sliced grape tomatoes
→ Sauce
06 -
1/4 cup of ranch dressing
07 -
3/4 cup of mayo
08 -
2 tablespoons of freshly squeezed lemon juice
09 -
1/2 teaspoon of salt
10 -
1/4 teaspoon of cracked fresh pepper
# Instructions:
01 -
Place bacon in a big pan and cook it over a medium flame until it turns crispy and brown. Move it onto a plate with some paper towels to soak up the grease and let it cool. Once cooled, break it into small chunks or chop it up.
02 -
While the bacon's on the stove, whip up the dressing. Take a bowl, toss in mayonnaise, ranch dressing, lemon juice, salt, and pepper. Stir till it's smooth and even, and set it aside for later.
03 -
Fill a large pot with water, add some salt, and bring it to a rapid boil. Throw in the bowtie pasta and cook till just tender (this'll take about 7-8 minutes). Pour the cooked pasta into a colander, briefly rinse it with cool water to bring the temp down, and let it drain completely.
04 -
While waiting on the pasta to drain, start working on the veggies. Cut the grape tomatoes into halves, dice up the red onion, and roughly chop the spinach into smaller pieces.
05 -
Once the pasta's cool and dry, put it in a big mixing bowl alongside the spinach, chopped onion, tomatoes, and your dressing. Give it all a thorough stir to coat everything with the creamy dressing. Let it rest for 10-15 minutes so the flavors mingle. Stir one last time just before serving.
# Notes:
01 -
Bring this pasta dish to potlucks, summer gatherings, or picnics—it’s great for all of them!
02 -
It’s super handy to make a day or two ahead. If you do, just wait to toss in the spinach so it doesn’t get wilted.
03 -
For a lighter take, swap some of the mayonnaise for Greek yogurt.
04 -
You'll end up with about 8 cups of pasta salad, and each serving is roughly a cup.