Cilantro Ranch Pasta Salad

By The Stay At Home Chef

Ingredients

1 pound bowtie pasta
8 ounces cherry or grape tomatoes (halved)
8 ounces cheddar cheese (cubed)
1 medium English cucumber (diced)
1/2 medium red onion (diced)
1 medium avocado (diced)
1/2 cup cooked and crumbled bacon
16 ounces green salsa
1 cup mayonnaise
2 cups fresh cilantro leaves (loosely packed)
2 tablespoons lime juice (about 1 lime)
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons salt
1 teaspoon black pepper

Prep Time20mins
Cook Time12mins
Servings6

Instructions

Cook 1 pound bowtie pasta according to package directions. Drain and rinse with cold water until pasta is cooled.

While pasta is cooking, halve 8 ounces cherry or grape tomatoes, cube 8 ounces cheddar cheese into small pieces, and dice 1 medium English cucumber, 1/2 medium red onion, and 1 medium avocado. Set aside.

In a blender, make your dressing by adding in 16 ounces green salsa, 1 cup mayonnaise, 2 cups fresh cilantro leaves, 2 tablespoons lime juice, 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 teaspoons salt, and 1 teaspoon black pepper. Blend until smooth.

In a large bowl, combine the pasta and the dressing together and stir until pasta is all coated in the sauce. Top with the prepared vegetables and 1/2 cup cooked and crumbled bacon.

Serve right away or cover and keep refrigerated until ready to serve.