Addictive Crack Pasta Salad (Printable)
Creamy ranch-bacon pasta salad with crunchy veggies and cheddar, ready in 25 minutes for six.
# What You’ll Need:
→ Pasta
01 - 12 oz rotini or penne pasta
→ Dressing
02 - 3/4 cup mayonnaise
03 - 1/2 cup sour cream
04 - 1 packet (30 g) ranch seasoning mix
05 - 1–2 tbsp milk, as needed to loosen
→ Veggies & Add-ins
06 - 1 cup cherry tomatoes, halved
07 - 1 cup yellow or red bell pepper, diced
08 - 1 cup shredded cheddar cheese
09 - 1/2 cup cooked bacon bits or vegetarian alternative
10 - 1/2 cup green onions, thinly sliced
11 - 3/4 cup frozen peas, thawed
# How to Prepare:
01 - Boil pasta in salted water until al dente according to package directions. Drain, rinse under cold water, and set aside to cool completely.
02 - In a large bowl, whisk together mayonnaise, sour cream, ranch seasoning, and 1 tablespoon of milk. Add additional milk if a thinner consistency is preferred.
03 - Add the cooled pasta to the dressing bowl and toss until evenly coated.
04 - Gently fold in cherry tomatoes, bell pepper, shredded cheddar, bacon bits, green onions, and peas until uniformly distributed.
05 - Taste the salad and adjust seasoning as needed before transferring to a serving dish.
06 - Refrigerate for at least 30 minutes to allow flavors to meld before serving.
# Expert Advice:
01 -
- It comes together in 25 minutes flat with zero cooking beyond boiling pasta
- The dressing clings to every twist of rotini so no bite is bland
- It tastes even better the next day which makes it the ultimate make ahead dish
02 -
- Rinsing the pasta after boiling is not optional because the starchy coating will make the dressing gummy and slide right off
- Thawed frozen peas work better than fresh here because they are already tender and sweet without any raw starchy taste
03 -
- Cook your bacon in the oven on a sheet pan at 400 degrees for perfectly even crispy bits that crumble beautifully
- Let the dressed salad rest at room temperature for ten minutes before serving to wake up all the chilled flavors