Creamy Ranch Pasta Salad with Bacon
This bacon ranch pasta salad is creamy, loaded with bacon and veggies, and so easy to make! A crowd-pleasing side dish for any gathering.
Servings: 8 Servings
Calories: 493kcal
Ingredients
- 1 , 16 ounce box of dry rotini pasta
- water for cooking the pasta
- ½ Cup sour cream (regular or light)
- ¼ Cup mayonnaise
- ¾ Cup dairy milk (whole or 2%)
- 1 , 1 ounce package dry ranch dressing/seasoning mix
- 8 slices cooked bacon, chopped
- 6 ounces cheese (like cheddar), cut into small cubes
- 1 pint cherry tomatoes, halved
- 10 ounces frozen peas, thawed
- 1 , 3.8 ounce can sliced black olives
- salt and pepper to taste
- optional: ½ teaspoon garlic powder
Instructions
- Cook the pasta. Bring a large pot of water to a boil. Cook the pasta according to package directions to al dente. Drain and rinse with cold water. Set aside to cool.1 , 16 ounce box of dry rotini pasta, water for cooking the pasta
- Chop ingredients, thaw the peas. While the pasta is cooking, cut the bacon, tomatoes, and cheese and rinse the frozen peas under cold water to thaw them. Set aside.8 slices cooked bacon, chopped, 6 ounces cheese (like cheddar), cut into small cubes, 10 ounces frozen peas, thawed, 1 pint cherry tomatoes, halved
- Make the ranch dressing. In a large bowl, whisk together the mayonnaise, sour cream, milk, and dry ranch seasoning packet until smooth and uniform.½ Cup sour cream, ¼ Cup mayonnaise, ¾ Cup dairy milk, 1 , 1 ounce package dry ranch dressing/seasoning mix
- Add the pasta and toss to coat. Toss the cooled pasta in the ranch dressing until well coated.
- Add the mix-ins. Stir in the bacon, cheese cubes, and peas, stirring to combine. Then gently toss in the tomatoes and black olives until everything is well distributed.1 , 3.8 ounce can sliced black olives
- Season to taste. Taste and add salt, pepper, or garlic powder if desired.salt and pepper to taste, optional: ½ teaspoon garlic powder
- Chill. Cover and refrigerate for 1-2 hours to let the flavors meld together.
- Stir and serve. Before serving, stir the pasta salad and add a splash of milk if it seems dry.
Notes
Storage: place leftover pasta salad in an airtight container and store in the fridge for up to 3 days. The salad may thicken as it sits, so stir in a tablespoon or two of milk to loosen it up before serving. Give it a good stir to redistribute all the ingredients and dressing.
Variation Ideas:
- Try different pasta shapes. Small shells, bowtie pasta, penne, or elbow macaroni all work well in place of rotini.
- Add more vegetables. Diced cucumber, shredded carrots, diced bell peppers, or chopped broccoli all work great in this salad.
- Make it spicier. Add diced jalapeños or a pinch of cayenne pepper to the dressing for a kick.
- Add hard-boiled eggs. Chopped hard-boiled eggs make this salad even more filling and add extra protein.
- Use different cheese. Try cheddar, American cheese, Monterey jack, Colby jack, or even mozzarella.
Nutrition
Calories: 493kcal | Carbohydrates: 55g | Protein: 19g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 43mg | Sodium: 819mg | Potassium: 457mg | Fiber: 5g | Sugar: 7g | Vitamin A: 960IU | Vitamin C: 28mg | Calcium: 229mg | Iron: 2mg
