Gut Healthy Pickle Bacon Ranch Pasta Salad
I know, I know. Pickle Bacon Ranch Pasta Salad doesn’t sound very healthy. But it is actually quite healthy and supports gut health. How can this salad possibly be good for gut health, you ask? It’s all about ingredient quality:
- A pasta salad should taste delicious and be enjoyable to eat. Salads should never be boring, and enjoying your food is essential for gut health.
- Choose organic, non-GMO, bronze-cut pasta for the best texture and taste. If you prefer gluten-free options, brown rice pasta is also a flavorful choice.
- Select organic vegetables! For this pasta salad, I use arugula or spring mix, cherry tomatoes, and shallots.
- Opt for organic, high-quality dairy and bacon. Feta is my top pick for pasta salads, and I always go for nitrate-free, organic bacon.
- Use a homemade probiotic salad dressing. Homemade dressings help avoid unnecessary ingredients often found in store-bought versions. A probiotic salad dressing can also support the digestion of fresh vegetables. My Greek Yogurt Ranch Dressing is obviously perfect for this recipe.
Probiotic Salad Dressings
Ranch is vital to this recipe, so try my homemade Greek yogurt ranch dressing! You can also try my Greek Yogurt Caesar dressing if you want something besides ranch. Either dressing only takes 10 minutes max to throw together.
Pickle Pasta Salad
No salad is complete without something pickled or fermented! Summer is the best time for salad, and it just so happens to also be the best time for making pickles! Feel free to use any of your favorite pickles in this recipe. Even store-bought or water bath-canned pickles work great. Here are my favorite pickle recipes to make every year, that work great in my pasta salad recipes:
The Best Pasta to Use
You can use any pasta shape you like. However, I highly recommend elbows, penne, or fusilli. These pasta shapes catch the dressing so well, making each bite have an even flavor. And, as I said above, choose organic, non-GMO, bronze-cut pasta. High-quality pasta truly makes a difference. What’s pictured here is Rummo Fusiloti, which I would recommend.
Meal Prepping Pickle Bacon Ranch Pasta Salad
This pasta salad serves 4 at 1x. So you can totally meal prep it. It lasts great in the fridge for about 4 days. Here are some meal prepping tips:
- Cook your pasta in salted water according to the package directions.
- Chop and mix all the vegetables, bacon, and feta cheese with the pasta. (Just keep the dressing on the side).
- Divide the finished pasta salad evenly into four separate airtight containers. This makes grab-and-go lunches or dinners easy throughout the week.
- Store the dressing in small, airtight containers on the side. Add about two tablespoons per serving when ready to eat to keep the pasta and vegetables fresh.
Pickle Bacon Ranch Pasta Salad
Sort of like a BLT and a pasta salad had a baby. With fermented pickles and Greek yogurt ranch dressing, this pickle bacon ranch pasta salad is great for gut health!
- Prep: 25 minutes
- Cook: 10 minutes
- Total Time: 35 minutes
Ingredients
- 8 ounces pasta, dry
- 5 slices bacon, cooked and rough chopped
- 1 cup cherry tomatoes, cut in half
- 1/2 a shallot, thinly sliced
- 3 cups arugula or spring mix
- 1 cup fermented pickles, chopped
- 1/3 cup crumbled feta
- 1/2 cup Greek yogurt ranch dressing
Instructions
- Prep the bacon, if you haven’t already, cooking it crisp to your liking then chopping.
- Cook the pasta in salted water according to the package directions.
- While your pasta cooks, prep the feta, tomatoes, shallots, and pickles.
- Make the Greek Yogurt Ranch Dressing if you haven’t already.
- Drain the pasta when it is done cooking.
- Add everything to a large bowl and toss to combine.
- Please leave a five-star review if you loved this easy recipe!
Notes
- To meal prep: combine everything except the salad dressing. Divide into four equal portions and store in air-tight containers in the fridge. Add two tablespoons of dressing right before eating.
- Fermented pickles: if you don’t have any fermented pickles, you can sub with store-bought pickles, or chopped sauerkraut.
Amazing recipe! Will be on repeat. I’ve made so many of your recipes now, would love a recipe book if you ever made one!
ahhh! I’m so happy to hear this! Glad you love the recipes 🙂 p.s. I just might be working on a book
I made this for the fourth, and it was delicious! Friends kept going back for seconds and thirds! I even used the honey mustard pickles I fermented!