Description

This Bacon Ranch Pasta Salad features tender rotini pasta, crisp bacon, and vibrant veggies, all coated in a creamy ranch dressing. It’s an easy and delicious dish that’s perfect for picnics, barbecues, or a quick weeknight 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)

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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. 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.
Add the cooked bacon, cheddar cheese, cherry tomatoes, peas, bell pepper, red onion, and fresh herbs to the pasta and mix well.
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

Feel free to customize with your favorite veggies and proteins.
This salad can be made a day in advance for even better flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 3g
Sodium: 600mg
Fat: 23g
Saturated Fat: 6g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 8g
Cholesterol: 40mg