Description
Savor the flavors of this Bacon Ranch Pasta Salad, packed with crumbled bacon, cheddar cheese, and fresh veggies. It’s an easy, crowd-pleasing dish perfect for gatherings or a quick wholesome 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 (or 1 tablespoon dried parsley, 1 teaspoon dried dill, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon dried chives)
- ¼ teaspoon black pepper
- salt (to taste)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente, about 10 minutes.
- Drain the pasta and rinse under cold water until completely cooled. Transfer to a large mixing bowl.
- In a medium bowl, whisk together the mayonnaise, sour cream, milk, ranch seasoning, black pepper, and salt until smooth and creamy.
- Add the bacon, cheddar cheese, cherry tomatoes, peas, bell pepper, red onion, and fresh herbs to the pasta.
- Pour the ranch dressing over the salad and toss until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes before serving for the best flavor.
- Garnish with extra bacon, herbs, or cheddar cheese before serving if desired.
Notes
For a lighter version, use Greek yogurt instead of sour cream.
Feel free to customize with your favorite veggies like cucumbers or carrots.
This pasta salad can be made a day in advance for even better flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 3g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 40mg