BACON RANCH PASTA SALAD
This Bacon Ranch Pasta Salad is a flavorful and creamy dish that's perfect for potlucks, barbecues, or as a side dish. It combines tender pasta, crispy bacon, fresh vegetables, and a tangy ranch dressing.
Ingredients
- 8 oz rotini pasta (or your favorite pasta shape)
- ½ cup ranch dressing
- ½ cup mayonnaise
- 1 tablespoon white vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried dill
- ½ teaspoon dried parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup cooked bacon, crumbled
- 1 cup cherry tomatoes, halved
- 1 cup shredded cheddar cheese
- ½ cup chopped red onion
- ½ cup chopped green bell pepper
- ½ cup chopped celery
- ¼ cup chopped fresh parsley (for garnish)
Instructions
Cook the Pasta:
- Cook the rotini pasta according to package instructions until al dente. Drain and rinse with cold water to cool the pasta. Set aside.
Prepare the Dressing:
- In a large mixing bowl, whisk together the ranch dressing, mayonnaise, white vinegar, garlic powder, onion powder, dried dill, dried parsley, salt, and black pepper until well combined.
Combine the Ingredients:
- Add the cooled pasta, crumbled bacon, halved cherry tomatoes, shredded cheddar cheese, chopped red onion, chopped green bell pepper, and chopped celery to the bowl with the dressing.
- Gently toss to coat all the ingredients evenly with the dressing.
Chill and Serve:
- Cover the pasta salad and refrigerate for at least 1 hour to allow the flavors to meld together.
- Before serving, garnish with chopped fresh parsley.
Notes
- Vegetable Variations: Feel free to add other vegetables like cucumbers, carrots, or broccoli for added nutrition and variety.
- Cheese Options: You can use other cheeses like Monterey Jack, Colby, or pepper jack for a different flavor.
- Make-Ahead: This pasta salad can be made a day in advance and stored in the refrigerator until ready to serve.
- Leftovers: Store any leftover pasta salad in an airtight container in the refrigerator. It should keep well for up to 3 days.