Addictive Crack Pasta Salad (Printable)
Creamy ranch-bacon pasta salad with crunchy veggies and bold flavor in just 25 minutes.
# 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
10 - 1/2 cup green onions, thinly sliced
11 - 3/4 cup frozen peas, thawed
# How To Cook:
01 - Boil pasta in salted water until al dente. 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 desired.
03 - Add the cooled pasta to the bowl and toss until evenly coated with the dressing.
04 - Gently fold in cherry tomatoes, bell pepper, shredded cheddar, bacon bits, green onions, and thawed peas.
05 - Mix until all ingredients are evenly distributed. Taste and adjust seasoning as needed.
06 - Refrigerate for at least 30 minutes to allow flavors to meld before serving.
# Expert Suggestions:
01 -
- It comes together in 25 minutes flat with zero cooking beyond boiling pasta
- The flavor actually gets better after sitting in the fridge, making it the ultimate make ahead dish
02 -
- Serving this right after mixing tastes fine but chilling it first is the difference between a good salad and one people cannot shut up about
- Rinsing the pasta with cold water removes the starchy surface coating, which actually helps the dressing cling better instead of sliding off
03 -
- Pat the thawed peas completely dry before adding them or they will water down your dressing slightly
- Toasting the bacon bits in a dry skillet for a minute brings back their crunch even if they have been sitting in the fridge