Broccoli Ranch Pasta Salad

broccoli ranch pasta salad
Broccoli Ranch Pasta Salad is the perfect dish for summer. It is served cold, so there is no rush for dinner, and there is no need to turn on the oven with this recipe, which means you can keep your home feeling as cool as an oasis without skipping out on a healthy and delicious meal!
This pasta salad makes a great lunch option, and it pairs well with fresh bread or fruit for a quick but awesome dinner! This broccoli ranch pasta salad also makes a fantastic potluck or picnic offering as it transports well and can feed a hungry crowd economically!
TIP: Serve it with a refreshing strawberry mojito lemonade for the perfect pairing!



875 cal


76 g


12 g


36 g
Click Here For Full Nutrition, Exchanges, and My Plate Info


Broccoli Ranch and Bacon Pasta Salad

Enjoy this delicious broccoli ranch pasta salad at your next gathering. It is super easy to throw together last minute or plan ahead for a crowd pleasing side dish.

5 minPrep Time

12 minCook Time

17 minTotal Time

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  • 2 cups broccoli florets
  • 10 slices bacon, cooked, and chopped
  • 1 cup cherry tomatoes, sliced
  • 1 cup shredded colby jack cheese
  • 1/2 can peas
  • 8 oz pasta shells, cooked
  • Dressing:
  • 2/3 cup mayo
  • 1/2 cup milk
  • 2 tbsp. Ranch dressing mix


In a large bowl, add chopped broccoli, chopped bacon, whole cherry tomatoes, shredded colby jack cheese, peas and cooked pasta shells.

In a separate small bowl, add mayo, milk and 2 tablespoons of dry Ranch dressing mix.

Whisk until all ingredients are combined.

Slowly pour the dressing mix into the pasta bowl.

Toss to combine.

Add more dressing as needed.

The Perfect Side Dish: Creamy Red Potato Salad


Nothing says “picnic” like potato salad. Adding fresh herbs add a lot of flavor to this creamy version that comes together in just a few minutes. It is the perfect side dish to any meal and is very easy to make. Have it at your next family and friends get together and they will be asking you for the recipe. For best results, make this dish a day in advance to let the herbs sit.


The Perfect Side Dish: Creamy Red Potato Salad

Enjoy this creamy red potato salad that is a crowd pleaser. It's a perfect addition to any meal.

10 minPrep Time

5 minCook Time

15 minTotal Time

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  • 3 pounds red potatoes, washed, dried, and cut into quarters
  • ¾ c. Mayonnaise
  • ¾ c. plain Greek yogurt
  • 1 med. Shallot, outer skin removed and finely chopped
  • 3 tbsp. Dijon mustard
  • ½ c. fresh dill, chopped
  • ½ c. fresh parsley, chopped
  • dash of salt and pepper, to taste


Place cut potatoes in a large microwave-safe dish

Add 2 tbsp water

Cover and microwave for 2-3 minutes or until fork tender. (Cooking time will vary by microwave, so check after 2 minutes. Potatoes should be tender enough to split with a fork, but still firm).

Remove potatoes from dish and spread out in a single layer on a baking sheet to dry. Blot gently with a paper towel, if needed.

In a small glass bowl, add mayonnaise, yogurt, shallot, mustard and fresh herbs.

Stir to combine thoroughly.

Add potatoes to a separate bowl and gradually add mayonnaise mixture and toss to coat. (Don’t add all of the mayonnaise mixture at once in case you decide you want less on your potato salad).

Season with salt and pepper, to taste.

Cover and store in the refrigerator for up to 1-2 days.

How do you make your potato salad? Try our Honey Mustard Chicken Wings with a side of our Creamy Red Potato Salad recipe for one amazing meal.

Fresh and Frugal: Homemade Pesto Sauce Recipe


Our family started moving away from purchasing processed foods, partly for health reasons, partly for financial reasons, and partly for the fun of making food from scratch. We started by trying to eliminate items that came in boxes or jars first. We still have a few every now and then (mandarin oranges is one of them!) but for the most part have drastically reduced our pre-made packaged foods. Unfortunately, what we found is that sometimes from scratch can turn out to be a bit more expensive. One of the most pricey items in the produce department is herbs. At our grocery stores they are sold in tiny flat plastic packages for absurd amounts of money. This is not going to be very cost effective.


  • 1 1/2 C. Basil Leaves 
  • Soybean Oil
  • 1-2 Cloves of Garlic
  • 1/4 C. Romano Cheese or Parmesan 
  • 1/4 C. Olive Oil (more if you like thicker)
  • 2 tbsp. Pine Nuts


  • Put all ingredients into food processor. 
  • Blend until smooth, scraping down the sides as needed.
  • Serve.

Instead, what we decided to do was grow our own herbs. We have a variety now, but since we are talking about making pesto, we’ll just focus on the basil. We got a small plant, planted it outside in our garden, set an automatic watering system and weed occasionally. It takes very little effort and in less than two years has become quite large. Using herbs from our own garden has saved us quite a bit at the grocery store!basil

It’s ridiculous how easy that is. Now you have a beautiful pesto sauce with no strange “flavors” or preservatives. Mix it into some cooked pasta and dinner is served!

basil pesto.

This can be stored in the refrigerator and used within about a week (having no preservatives and all) or it can be frozen if you make more than you can use in a week. I use these small jars that can be purchased through Amazon for less than $15 with free shipping. 

smalljar1 smalljar

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10 Delicious Apple Recipes

PicMonkey CollagennAre you looking for a good apple recipe? I’ve got you covered. These ten apple recipes are the bomb in so many ways. My family loves apples, but we also love switching it up. I also love how you can take something healthy like an apple and make it a little more exciting. Okay, sometimes I have the power to turn it completely unhealthy.

Grilled Cinnamon Apples by Catch a Tiger by the Tail

Snickers Caramel Apple Bars by Home Cooking Memories

Apple Crisp by Mommy Gator Reviews

Slow Cooker Apple Pork Tenderloin by To Simply Inspire

Spiced Apple Crescent Rolls by Mrs. Greene

Crock Pot Apple Butter by 100 Directions

Slow Cooker Apple Cider by Thinking Outside the Sandbox

Italian Apple Pie by An Italian in my Kitchen

Brie and Apple Tarts by Sippy Cup Mom

Chicken Salad with Apple Pico De Gallo by Krystal’s Kitsch

These 10 apple recipes are worth trying this fall and winter. In the winter time, we get a little bored, so it’s nice to have a few fun recipes lined up! Come back and let me know which recipes you tried and which ones were your favorite. I look forward to hearing about your apple experiences.



Acapulco Tuna Dip

I love tuna! It is filling, easy to incorporate into a variety of hot and cold dishes, and it is delicious! I am always looking for new tuna recipes and often trying my hand at making something delicious, filling and healthy for my family. I have a dip recipe to share with you today that I think your family will love as much as mine does!


I love that you can dip a variety of foods into this Acapulco Tuna Dip from fresh vegetables like carrots, cauliflower of broccoli, pita chips or tortilla chips to offer you a few ideas!

Acapulco Salmon Dip

Acapulco Salmon Dip


  • 1 (6.4 oz.) StarKist Pouch – Albacore White Tuna in Water
  • 14 cup light sour cream
  • 1 Tbsp. chopped red onion
  • 12 tsp. finely chopped chipotle pepper
  • 1 tsp. – 1 Tbsp. chopped mango or mango nectar
  • 2 tsp. chopped cilantro
  • 18 tsp. ground cumin



  • Combine all ingredients in a bowl and mix well.
  • Serve with tortilla chips and vegetable dippers.

Do you have a favorite way to eat tuna? I would love to hear from you and hopefully gain some new ideas too!


Fresh Mexican Salad Recipe

Our family was recently invited to attend a Mexican food themed pot luck. Pot lucks can be tricky because you don’t want to bring the same dish that someone else is bringing. Hello, how many 7-layer dips are really necessary? In my experience, Mexican food is also frequently short in supply on healthy fruits and vegetables (unless you count the avocado in guacamole). Several years ago, we came across this Mexican salad recipe and it has been a hit both for being pleasing to the palette and adding some nutritional value to meals full of cheese and carbs. It also has a fun variety of color and textures to liven up your meal.

This Mexican salad does have a hefty list of ingredients which you probably do not already have at home. It is almost all found in the produce section of your grocery store. Make sure to buy the ingredients only a day or two before you make the salad. Also, this salad does not keep for more than about a day, so be sure to prep it on the day you plan to serve it. This also makes quite a bit of salad and will serve 6-8 depending on portion size, so plan accordingly.


One head of romaine lettuce, chopped

½ cup of cooked and cooled black beans (drain and rinse if using from a can)

1-2 chopped and seeded tomato

1 small jicama, peeled and cubed- If you aren’t familiar with jicama, it is round and has a light brown skin, which should be peeled before use. It does not need to be cooked and adds a fresh, crisp element to the salad.


½ cup corn (canned, frozen or cooked and cooled if fresh)

4-5 radishes thinly sliced

1 avocado, diced

1 red bell pepper, diced

¼ cup feta cheese


Basically, all that is required for your Mexican salad is to chop, dice, and slice all of the ingredients. Gently stir or use salad tongs to combine.

fresh mexican salad

Don’t be fooled by these simple directions. There is a lot of time that goes into all of the prep work for this salad. Give yourself plenty of time. Of course, if you don’t care for a certain ingredient, it can be omitted. However, I suggest trying the recipe as is first! All of the flavors really come together quite nicely.

Southern Carolina Family