Description
A creamy and colorful pasta salad with crunchy bacon, sharp cheddar, and tangy ranch dressing, perfect for summer picnics.
Ingredients
- 1 cup Rotini
- 1 cup Elbow Macaroni
- 1 cup Liquid Ranch Dressing
- 1/2 cup Sour Cream
- 1 cup Cheddar Cheese
- 6 slices Bacon
- 2 stalks Green Onions
- 1 cup Diced Tomatoes
- 1 cup Roasted Potatoes
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the rotini and elbow macaroni and cook according to package directions until al dente (usually 7–9 minutes). Drain and rinse under cold water to stop cooking and cool the pasta quickly. Transfer to a large mixing bowl.
- Prepare the bacon: While the pasta cooks, heat a skillet over medium heat. Cook bacon slices until crispy, about 6–8 minutes, turning as needed. Transfer to paper towels to drain and cool, then chop into bite-sized pieces.
- Make the dressing: In a medium bowl, whisk together the liquid ranch dressing and sour cream until smooth. Taste and adjust seasoning.
- Prep the veggies and cheese: Dice tomatoes, finely chop green onions, and grate the cheddar if not pre-shredded.
- Combine everything: Add bacon, tomatoes, green onions, cheddar, and roasted potato cubes (if using) to the cooled pasta. Pour the dressing over the salad and toss gently until evenly coated.
- Chill: For best flavor, refrigerate the salad for at least 30–60 minutes to let the dressing meld into the pasta and toppings.
- Serve: Transfer to a serving bowl and garnish with extra cheddar and bacon crumbles.
Notes
For a lighter version, use turkey bacon and a low-fat ranch dressing. This salad is also adaptable for dietary restrictions.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American