Ingredients:

  • 16 oz rotini or fusilli pasta
  • 8 oz lean cut bacon
  • 1 cup red bell pepper, finely diced
  • 1 cup celery, sliced thin
  • 1/4 cup red onion, finely minced
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup frozen peas or corn, thawed
  • 1/2 cup plain Greek yogurt
  • 1/4 cup mayonnaise
  • 1 packet (28g) ranch dressing packet
  • 1 tbsp fresh lemon juice
  • 2 tbsp milk or buttermilk
  • 1/2 tsp black pepper

Instructions:

  1. Boil the pasta in heavily salted water until just al dente. Drain and rinse immediately under cold running water until completely cool to the touch.
  2. Cook chopped bacon in a skillet over medium-high heat until crisp and mahogany-colored. Drain on paper towels to remove excess grease.
  3. In a medium bowl, whisk together the Greek yogurt, mayonnaise, ranch packet, and lemon juice. Gradually stir in the milk or buttermilk until smooth and pourable.
  4. Combine the cooled pasta, crisp bacon, and all diced vegetables in a large mixing bowl. Pour the dressing over the top and fold gently until coated.
  5. Cover and refrigerate for at least 2 hours to allow the flavors to meld.