Bacon Ranch Pasta Salad
A creamy and crunchy Bacon Ranch Pasta Salad featuring tri-color rotini, crispy bacon, and fresh veggies, perfect for gatherings or a comforting dinner at home.
Ingredients
Pasta and Dressing
- 12 ounces tri-color rotini pasta Cook according to package instructions
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 ounce dry ranch dressing mix
Salad Add-ins
- 8 slices cooked bacon, chopped For crunch
- 1 large tomato, diced For freshness
- 4.25 ounces sliced black olives, drained
- 1 cup shredded cheddar cheese Can adjust cheese type for variation
Instructions
Preparation
- Cook the tri-color rotini pasta in a large pot of boiling salted water until al dente, then drain and rinse under cold water.
- In a mixing bowl, combine mayonnaise, sour cream, and dry ranch dressing mix. Stir until smooth.
Assembly
- Combine the cooled pasta with the creamy dressing in a large mixing bowl, ensuring all pasta is coated.
- Add chopped bacon, diced tomato, drained olives, and shredded cheese to the pasta. Fold to distribute evenly.
- Taste and season with additional salt and pepper if needed. Cover and refrigerate to let flavors meld.
- Before serving, stir the salad; if thick, add a splash of milk to adjust consistency.
Notes
Consider adding fresh herbs like parsley or dill for extra flavor. Ensure the pasta is cooled before adding dressing to prevent runniness. Store leftovers in an airtight container for up to three days. Avoid freezing as it may affect texture.