Aunt Nancy’s Summer Ranch Salad

My family loves to eat outside in the summer.  My grandparents always hosted family picnics, inviting their siblings and my mom’s cousins.  This summer, I want to share some of those recipes with all of you!  They were always potluck so that nobody was stuck in the kitchen.  One of the most important things to consider when choosing a dish to bring is the ability to make it beforehand.  My aunt began bringing this salad to family gatherings when I was little.  I think she chose it because it was relatively inexpensive and with only a few ingredients it is easy.

As we’ve gotten older and more of us have to work on weekends, these picnics have become fewer and farther between.  The picnic foods still bring us a sense of togetherness and family even when we don’t get to see them as often.  I make this dish when we go to events with our friends or as a side for dinner.  My aunt still brings it to holidays.

This recipe does not take very much active time, but it does take some time to cool.  I also tastes a lot better if you let it sit overnight.  The ranch really soaks into the pasta.

 

 

 

Ingredients

16 oz of medium shells

1 package of bacon bits or crumbled bacon (If you use imitation bacon bits, wait until just before serving to add bacon)

1 16 oz bottle of ranch dressing (I usually use Hidden Valley or Wish Bone, but choose whichever you like best!)

(optional) Pinch of salt

4-6 quarts of water

Instructions 

1. In a large sauce pan, bring 4-6 quarts of water to a boil.  Add a pinch of salt if desired.
2. Reduce to simmer.  Pour shells into water.
3. Stirring occasionally, boil for approximately 7 minutes
4. Drain pasta, cool in refrigerator.
5. Add ranch dressing and bacon.  Mix well.
6. Refrigerate for at least 3-4 hours before serving for best results.

Bon Appetite!