Perfect cold pasta dish for any summer even such as a cookout or a potluck. I can promise you that without a single doubt, if you make this dish you will be the highlight of the party when it comes to the food department. Everytime I make this dish for a party, I get at least two people who approach me and ask how I made it and what all is in it.
- 1 (16 ounce) package farfalle (bow tie) pasta
- 1 cup prepared ranch dressing
- 6 slices bacon
- 1/2 cup shredded Parmesan cheese
- 1 carrot, peeled and diced
- 1 stalk celery, diced
- 1 red onion, diced
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
- Once the water is boiling, stir in the bow tie pasta and return to a boil.
- Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes.
- Drain well in a colander set in the sink.
- Transfer to a bowl, and refrigerate until cool, at least 30 minutes.
- Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.
- Drain the bacon slices on a paper towel-lined plate, let cool, and chop.
- In a large salad bowl, stir together the ranch dressing, bacon, Parmesan cheese, carrot, celery, and red onion until well combined.
- Lightly stir in the cooled pasta to coat with dressing, and refrigerate 2 hours to blend flavors before serving.