Bacon Ranch Pasta Salad Recipe
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!
- Prep Time: 10 minutes
- Chill Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: No-Bake
- Cuisine: American
Ingredients
Scale
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
- ½ cup (75 g) diced red onion
- 6 slices bacon, cooked and crumbled
- ½ cup (75 g) chopped green onions or parsley (optional)
For the dressing:
- 1 cup (240 ml) ranch dressing (store-bought or homemade)
- ½ 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.
Find it online: https://ukfinda.com/bacon-ranch-pasta-salad-recipe/