Creamy Bacon Cheddar Ranch Pasta Salad
A creamy and delicious pasta salad perfect for summer gatherings, combining rotini, elbow macaroni, crispy bacon, cheddar cheese, and a tangy ranch dressing.
Ingredients
Pasta
- 1 cup Rotini A spiral shape that holds the creamy dressing perfectly.
- 1 cup Elbow Macaroni Traditional choice; opt for whole wheat for a healthier twist.
Dressing
- 1 cup Liquid Ranch Dressing Opt for homemade for a fresher taste.
- 1/2 cup Sour Cream Adds creaminess that complements the dressing.
Add-ins
- 1 cup Cheddar Cheese Grate your own for maximum flavor; sharp varieties elevate the dish.
- 6 slices Bacon Cook until crispy; consider using turkey bacon for a lighter version.
- 2 stalks Green Onions Finely chopped; feel free to substitute with chives.
- 1 cup Diced Tomatoes Choose firm varieties to avoid excess moisture.
- 1 cup Roasted Potatoes Swap pasta for roasted potatoes for a ranch potato salad version.
Instructions
Preparation
- Start by boiling salted water in a large pot. Once boiling, add the rotini and elbow macaroni.
- Cook according to package instructions until al dente, aiming for a "toothy" texture.
- While your pasta is cooking, lay bacon strips in a skillet over medium heat and cook until crispy, then drain on paper towels.
- In a bowl, combine liquid ranch dressing and sour cream until smooth and creamy.
- In a large bowl, combine cooked pasta, crumbled bacon, grated cheddar, green onions, and diced tomatoes.
- Pour the dressing over the mixture and toss until everything is well-coated.
- Refrigerate the salad for at least 30 minutes before serving.
Notes
Don't overcook the pasta and ensure ingredients are fresh for best results. Store in an airtight container for up to three days.