Bacon Ranch Pasta Salad
One of the things I love about this recipe is how it manages to hit all the right notes. The tender pasta serves as a soft, comforting base while the bacon adds a crunchy, savory bite that elevates every forkful.
Equipment
- Large pot
- Colander
- Large mixing bowl
- Measuring cups and spoons
- Frying pan or skillet
- Wooden Spoon or Silicone Spatula
- Small bowl
Ingredients
For the Pasta Salad:
- 12 oz rotini pasta
- 8 slices of bacon cooked and crumbled
- 1 cup cherry tomatoes halved
- 1 cup shredded cheddar cheese
- ½ cup red onion finely chopped
- ½ cup green bell pepper diced
For the Dressing:
- 1 cup mayonnaise
- ½ cup sour cream
- ½ cup ranch dressing
- 1 tsp garlic powder
- ½ tsp black pepper
- 1 tsp apple cider vinegar optional, for a little tang
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add the rotini pasta and cook according to the package instructions until al dente.
- Drain the pasta in a colander and rinse with cold water to stop the cooking process.
- Pro Tip: Rinsing with cold water helps the pasta stay firm and prevents it from sticking together once mixed with the dressing.
Cook the Bacon
- While the pasta is cooking, heat a skillet over medium heat.
- Add the bacon slices and cook until crisp, flipping as needed.
- Transfer the bacon to a paper towel-lined plate to drain excess grease, then crumble into bite-sized pieces.
- Pro Tip: Save a little bacon grease to toss with the pasta—it adds an extra layer of flavor!
Prepare the Vegetables
- Halve the cherry tomatoes, dice the green bell pepper, and finely chop the red onion.
- Set aside until ready to mix with the pasta and bacon.
- Pro Tip: For a milder flavor, soak the chopped onion in cold water for 5 minutes and drain before adding.
Make the Dressing
- In a small bowl, whisk together mayonnaise, sour cream, ranch dressing, garlic powder, black pepper, and apple cider vinegar (if using).
- Whisk until smooth and creamy.
- Pro Tip: Whisk continuously to prevent lumps and ensure a silky, even dressing.
Combine Everything
- In a large mixing bowl, add the cooked pasta, crumbled bacon, chopped veggies, and shredded cheddar cheese.
- Pour the dressing over the mixture.
- Gently toss until everything is evenly coated with the creamy ranch dressing.
Chill and Serve
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld.
- Serve cold, straight from the fridge, and enjoy!
- Pro Tip: This salad tastes even better the next day as the flavors really come together. Perfect for make-ahead pot luck salad contributions!
Notes
Nutritional Value (Approximate, Per Serving)
- Calories: 420–460 kcal
- Carbohydrates: 30–35g
- Protein: 12–15g
- Fat: 28–32g
- Saturated Fat: 8–10g
- Cholesterol: 45–55mg
- Fiber: 2–3g
- Sugar: 3–5g
- Sodium: 650–750mg