Description

This Bacon Ranch Pasta Salad is a delightful blend of flavors. With rotini pasta, crispy bacon, and fresh vegetables, it’s a mouthwatering dish perfect for potlucks and quick meals. Easy to prepare and always a hit!

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. Add the rotini pasta and cook 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 crumbled bacon, cheddar cheese, cherry tomatoes, peas, diced bell pepper, red onion, and fresh herbs to the pasta and mix well.
Pour the ranch dressing over the pasta mixture and toss until everything is evenly coated.
Cover and refrigerate for at least 30 minutes before serving to enhance the flavor.
Garnish with extra bacon, fresh herbs, or cheddar cheese if desired before serving.

Notes

For a healthier option, use Greek yogurt instead of sour cream.
Feel free to customize the vegetables based on your preferences or seasonal availability.
This salad keeps well in the fridge for up to 3 days, making it great for meal prep.

Nutrition

Serving Size: 1 cup
Calories: 300
Sugar: 2g
Sodium: 500mg
Fat: 22g
Saturated Fat: 7g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 9g
Cholesterol: 30mg