Creamy Bacon Cheddar Ranch Pasta Salad
A delightful pasta salad bursting with creamy ranch, savory bacon, and sharp cheddar, perfect for summer gatherings.
Ingredients
Main Ingredients
- 8 oz short pasta (rotini or elbow macaroni) Boil according to package instructions until al dente.
- 6 slices bacon, cooked until crispy Crumble after cooling.
- 1 cup liquid ranch dressing Use store-bought or homemade.
- 1 cup sour cream Can substitute with Greek yogurt.
- 1 cup cherry tomatoes, halved Add color and freshness.
- 1/2 cup green onions, chopped Enhances the flavor.
- 1 cup bell peppers, diced Use colorful varieties.
- 1 cup grated cheddar cheese Freshly grated for better texture.
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, around 8-10 minutes.
- In a skillet, cook the bacon over medium heat until crispy, about 7-10 minutes. Crumble once cooled.
- In a large bowl, mix sour cream with ranch dressing until well combined.
- Add the cherry tomatoes, green onions, and bell peppers to the dressing and toss until evenly coated.
- Once the pasta has cooled, drain and rinse under cold water. Add to the bowl along with crumbled bacon and cheddar cheese, mixing gently.
- Cover and chill the salad in the refrigerator for 15 minutes before serving. Optionally, top with more green onions or cheese.
Notes
This salad can be customized with your favorite vegetables or proteins. Keep leftovers in the refrigerator for up to 3 days and enjoy chilled for the best flavor.