Ranch Pasta Salad
A creamy and delicious pasta salad perfect for busy nights or gatherings, combining flavors that everyone loves.
Ingredients
Pasta and Dressing
- 1 package (12 ounces) tri-color rotini pasta adds a fun texture
- 1/2 cup mayonnaise provides creaminess
- 1/2 cup sour cream offers tanginess and moisture
- 1 package (1 ounce) dry ranch dressing/seasoning mix contributes herb flavors
- 1/2 teaspoon garlic powder enhances overall flavor
- 1/2 cup milk adjusts consistency
Vegetables and Add-ins
- 8 slices cooked bacon, chopped brings crunch and savory notes
- 1 large tomato, diced adds freshness
- 1 can (4.25 ounces) sliced black olives, drained provides briny contrast
- 1 cup shredded cheddar cheese offers richness
Instructions
Cooking Pasta
- Bring a large pot of water to a boil. Once boiling, add the tri-color rotini pasta and cook until al dente, about 8 minutes.
- Drain the cooked pasta using a colander, then rinse with cold water to stop the cooking process. Set aside.
Making the Dressing
- In a large bowl, combine mayonnaise, sour cream, ranch dressing mix, garlic powder, and milk. Whisk until smooth.
Combining Ingredients
- Add the cooled pasta, chopped bacon, diced tomato, black olives, and shredded cheddar cheese to the bowl with the dressing.
- Gently toss everything to combine, ensuring even coating.
Chilling
- Cover the bowl and chill in the refrigerator for at least 2 hours before serving to allow flavors to meld.
Notes
For added crunch, consider mixing in bell peppers or cucumbers. Adjust dressing to personal taste.