Description
Enjoy a delightful bowl of creamy bacon cheddar ranch pasta salad filled with rich flavors that evoke summer picnics and barbecues.
Ingredients
Scale
- 8 oz short pasta (rotini or elbow macaroni)
- 1 cup sour cream
- 1 cup liquid ranch dressing
- 1 cup cheddar cheese
- 6 slices bacon
- 1/2 cup green onions
- 1 cup cherry tomatoes
- 1 cup grilled chicken (optional)
- 1 cup bell peppers
Instructions
- Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the short pasta, cooking until al dente as per package instructions, typically about 8-10 minutes. Drain and rinse under cold water.
- Prepare the dressing: In a separate bowl, mix together the sour cream and ranch dressing until smooth.
- Cook the bacon: In a skillet over medium heat, cook the bacon until crispy. Allow it to cool before crumbling into pieces.
- Combine the ingredients: In a large mixing bowl, combine the cooled pasta, dressing, cheddar cheese, crumbled bacon, green onions, cherry tomatoes, bell peppers, and grilled chicken if using.
- Mix gently: Stir until everything is evenly coated in dressing; be careful not to overmix.
- Chill and serve: Cover and store in the fridge for at least 30 minutes before serving to enhance flavors.
Notes
This salad stays fresh for up to 3 days in the refrigerator and can be customized with seasonal vegetables or different dressings.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 4g
- Sodium: 700mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 50mg