We just got through Memorial Day Weekend which means barbecue season is every weekend now! I eat a lot of meat in general, it’s the easiest thing to avoid all allergies, but that doesn’t mean I don’t miss all the usual side dishes. The discovery of brown rice pasta has opened up my diet to sooo many more options. This recipe for a ranch pasta salad is exactly what’s needed to take a sad plate with just a burger or sausage to a full and delicious BBQ meal.
Seriously if you have someone coming over who has dairy and/or gluten allergies and you have this for them, it will make their summer.
We’re an easy crowd to please.
It’s really simple and doesn’t take too long, although I do recommend making it earlier in the day so that it has time to fully cool before you want to eat it. That’s great though because if you have a lot to do it’s easy to get this done first and then it can chill without worry while you make everything else. I’m terrible at trying to figure out how to cook a bunch of things at once so I need options to stagger my cooking times. I’m fairly good at multitasking but not in the kitchen lol
- 1 (12 oz)package of uncooked pasta. (I use a brown rice fusilli)
- 1 cup mayonnaise
- 1/2 cup unsweetened regular almond milk
- 3 tablespoons dry ranch powder (I use Uncle Dan’s. Check to make sure it’s dairy free!)
- 1/2 teaspoon garlic powder
- 1 tomato, chopped
- 1 can sliced black olives
- 8 slices cooked bacon (We always just make a huge batch in the morning & have it for breakfast and then use the leftovers for the salad)
First, follow the directions on the pasta you’re using to cook the pasta.
Once the pasta is cooked and drained place in a large bowl. Add mayonnaise, ranch powder, garlic powder, bacon, tomato, and black olives. Mix in the almond milk until combined and smoothed.
Cover and chill until ready to serve!
See, super easy and now you can get the rest of your meal ready while this finishes without needing any attention. My kind of side dish.
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