Description
This Bacon Ranch Pasta Salad is loaded with delicious flavors from crispy bacon, creamy dressing, and fresh veggies. Perfect for picnics or a quick dinner!
Ingredients
Scale
- 12 ounces rotini pasta
- 8 slices bacon, cooked and crumbled
- 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
- Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente, about 10 minutes.
- Drain the pasta and rinse under cold water until completely cooled, then transfer to a large mixing bowl.
- In a medium bowl, whisk together mayonnaise, sour cream, milk, ranch seasoning, black pepper, and salt until smooth.
- Add crumbled 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 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
You can use crispy bacon bits for convenience.
Letting the salad chill enhances the flavors significantly.
Feel free to add other vegetables based on your preference.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg