Bacon Ranch Pasta Salad
This creamy and flavorful Bacon Ranch Pasta Salad is a perfect side dish for picnics, potlucks, or summer barbecues. Packed with crispy bacon, crunchy veggies, and a tangy ranch dressing, it’s a crowd favorite!
Ingredients
For the salad:
- 12 oz 340 g rotini or bowtie pasta
- 1 cup 150 g cherry tomatoes, halved
- 1 cup 120 g shredded cheddar cheese
- 1 cup 120 g diced cucumber
- 1/2 cup 75 g diced red onion
- 6 slices bacon cooked and crumbled
- 1/2 cup 75 g chopped green onions or parsley (optional)
For the dressing:
- 1 cup 240 ml ranch dressing (store-bought or homemade)
- 1/2 cup 120 ml sour cream
- 1 tablespoon lemon juice optional, for freshness
- Salt and pepper to taste
Instructions
Cook the pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool completely.
Prepare the dressing:
- In a medium bowl, whisk together the ranch dressing, sour cream, lemon juice (if using), salt, and pepper. Adjust the seasoning to taste.
Assemble the salad:
- In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cheddar cheese, cucumber, red onion, and crumbled bacon.
Add the dressing:
- Pour the dressing over the salad and toss until everything is evenly coated.
Chill and serve:
- Refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, garnish with green onions or parsley if desired.
Notes
- Additions like diced avocado, black olives, or shredded rotisserie chicken can make this salad heartier.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.