Description
A creamy and flavorful Bacon Cheddar Ranch Pasta Salad featuring rotini pasta tossed with a tangy ranch dressing, crispy bacon, sharp cheddar cheese, juicy cherry tomatoes, and fresh green onions. Perfect for summer gatherings, potlucks, or as a hearty side dish.
Ingredients
Scale
Pasta
- 12 ounces rotini pasta
Dressing
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 packet ranch seasoning mix (about 1 ounce)
- 1 tablespoon milk
Mix-ins
- 8 slices bacon, cooked and crumbled
- 1 1/2 cups shredded sharp cheddar cheese
- 1 cup cherry tomatoes, halved
- 1/2 cup sliced green onions
Seasoning
- 1/2 teaspoon black pepper
- Salt, to taste
Instructions
- Cook the Pasta: Boil salted water in a large pot and cook the rotini pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta completely.
- Prepare the Dressing: In a large mixing bowl, whisk together the mayonnaise, sour cream, ranch seasoning mix, and milk until the mixture is smooth and creamy.
- Combine Pasta and Dressing: Add the cooled pasta to the dressing and toss thoroughly to ensure every piece is evenly coated.
- Add Mix-ins: Stir in the crumbled bacon, shredded cheddar cheese, halved cherry tomatoes, and sliced green onions until well combined.
- Season: Add black pepper and salt to taste, adjusting seasoning as needed.
- Chill: Cover the salad and refrigerate for at least 1 hour to let the flavors meld together.
- Serve: Before serving, gently stir the salad and add a splash of milk if the dressing is too thick.
Notes
- For best flavor, prepare the salad a few hours in advance to allow the ingredients to meld.
- Optional additions include diced avocado, peas, or cooked chicken for more variety and protein.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
