Description
This Bacon Ranch Pasta Salad combines tasty rotini pasta, crispy bacon, creamy dressing, and fresh veggies for a dish that is both easy to prepare and bursting with flavor. It’s perfect for summer gatherings or a quick weeknight meal.
Ingredients
Scale
- 12 ounces rotini pasta
- 8 slices bacon, cooked and crumbled (or ½ to ¾ cup crispy bacon bits)
- 1 ½ cups cheddar cheese, cubed or shredded
- 1 cup cherry tomatoes, halved
- 1 cup frozen peas, thawed
- 1 orange bell pepper, diced
- ¼ cup red onion, finely diced
- 2 tablespoons fresh parsley or dill, chopped (optional)
- ¾ cup mayonnaise
- ½ cup sour cream
- 2 tablespoons milk
- 1 packet (1 ounce) ranch seasoning mix
- ¼ teaspoon black pepper
- salt (to taste)
Instructions
- Boil a large pot of salted water and cook the rotini pasta according to the package directions until al dente, about 10 minutes.
- Drain the pasta and rinse it under cold water until completely cooled. Transfer it to a large mixing bowl.
- In a separate medium bowl, whisk together the mayonnaise, sour cream, milk, ranch seasoning mix, black pepper, and salt until smooth and creamy.
- Add the cooked bacon, cheddar cheese, cherry tomatoes, peas, bell pepper, red onion, and optional herbs to the pasta.
- Pour the ranch dressing over the salad and toss to coat everything evenly.
- Cover and refrigerate for at least 30 minutes before serving to let the flavors meld.
- Garnish with extra bacon, herbs, or cheddar cheese before serving as desired.
Notes
To keep the salad fresh, store it in an airtight container in the refrigerator for up to 3 days.
Feel free to customize with your favorite vegetables such as cucumbers or carrots.
For an extra kick, consider adding some diced jalapeños or hot sauce!
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 3g
- Sodium: 600mg
- Fat: 27g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 25mg