Description
A creamy and flavorful bacon cheddar ranch pasta salad that’s perfect as a refreshing summer side dish. This cold pasta salad combines tender rotini pasta with a tangy ranch dressing, sharp cheddar cheese, crispy bacon, and fresh vegetables, all tossed together for a delightful, crowd-pleasing dish.
Ingredients
Scale
Pasta and Dressing
- 12 ounces rotini pasta
- 1 cup ranch dressing
- 1/2 cup sour cream
- 1 tablespoon mayonnaise
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
Add-ins
- 1 1/2 cups shredded sharp cheddar cheese
- 1 cup cooked and crumbled bacon
- 1 cup cherry tomatoes, halved
- 1/2 cup diced red onion
Garnish
- 1/4 cup chopped fresh parsley or green onions
Instructions
- Cook the pasta: Cook the rotini pasta according to package directions until al dente. Drain and rinse under cold water to cool, then set aside.
- Make the dressing: In a large mixing bowl, whisk together ranch dressing, sour cream, mayonnaise, garlic powder, and black pepper until smooth and well combined.
- Combine ingredients: Add the cooled pasta, shredded cheddar cheese, crumbled bacon, cherry tomatoes, and diced red onion to the bowl with the dressing. Toss everything together until the pasta and add-ins are evenly coated with the dressing.
- Chill: Cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow flavors to meld and the salad to chill thoroughly.
- Garnish and serve: Before serving, gently stir the salad and garnish with chopped fresh parsley or green onions for a fresh burst of color and flavor.
Notes
- Substitute turkey bacon for a lighter, lower fat option.
- Add diced avocado or a handful of baby spinach for extra freshness and nutrients.
- This salad is best served cold and can be prepared up to a day in advance.
