Description
A creamy and flavorful Bacon Ranch Pasta Salad featuring tri-color rotini pasta tossed with a zesty homemade ranch dressing, crispy bacon, fresh tomato, black olives, and shredded cheddar cheese. Perfectly chilled and ideal as a side dish for picnics, barbecues, or potlucks.
Ingredients
Scale
Pasta
- 12 ounces tri-color rotini pasta
Dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 ounce dry ranch dressing mix
- 1/2 teaspoon garlic powder
- 1/2 cup milk
Add-ins
- 8 slices cooked bacon, chopped
- 1 large tomato, diced
- 4.25 ounces sliced black olives, drained
- 1 cup shredded cheddar cheese
Instructions
- Cook Pasta: Bring a large pot of water to a boil and cook the tri-color rotini pasta until al dente, about 8 minutes. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down completely.
- Prepare Dressing: In a mixing bowl, whisk together the mayonnaise, sour cream, dry ranch dressing mix, garlic powder, and milk until the dressing is smooth and well combined.
- Combine Salad: Add the cooled pasta to the dressing bowl along with the chopped cooked bacon, diced tomato, drained black olives, and shredded cheddar cheese. Toss gently until all ingredients are evenly coated with the dressing.
- Chill: Cover the pasta salad with plastic wrap or a lid and refrigerate for at least 2 hours before serving to allow the flavors to meld and the salad to chill thoroughly.
Notes
- For best texture, do not overcook the pasta; al dente ensures the salad holds up well.
- Feel free to substitute turkey bacon for a leaner option.
- This salad can be made a day in advance to deepen the flavors.
- Add chopped green onions or fresh herbs like parsley for extra freshness.
- If you prefer a lighter version, reduce the mayonnaise and sour cream or use low-fat alternatives.
