Description
This Bacon Cheddar Ranch Pasta Salad is a creamy, flavorful dish perfect for gatherings and potlucks. Featuring tender pasta, crispy bacon, sharp cheddar, and a tangy ranch dressing, it’s a crowd-pleaser that can be served chilled or at room temperature. Optional grilled chicken and fresh veggies add extra protein and color to this easy-to-make comfort-food classic.
Ingredients
Scale
Pasta
- 8 oz Short Pasta (rotini or elbow macaroni)
Dressing
- 1 cup Sour Cream (or Greek yogurt for lighter option)
- 1 cup Ranch Dressing (homemade or store-bought)
Mix-ins
- 1 cup Cheddar Cheese (grated; pepper jack for spice if desired)
- 6 slices Bacon (cooked crispy and chopped)
- 1/2 cup Green Onions (chopped; chives can be used)
- 1 cup Cherry Tomatoes (halved, optional)
- 1 cup Bell Peppers (diced)
- 1 cup Grilled Chicken (optional for added protein)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 to 10 minutes. Drain the pasta and allow it to cool slightly to prevent wilting the other ingredients.
- Prepare the Bacon: Preheat your oven to 400°F (200°C). Lay the bacon slices in a single layer on a baking sheet and bake for approximately 25 minutes until crispy. Remove from the oven and chop into bite-sized pieces.
- Make the Dressing: In a mixing bowl, whisk together the sour cream and ranch dressing until smooth and creamy. This creates the tangy base for the salad.
- Toss Salad Ingredients: In a large bowl, combine the cooled pasta with green onions, grated cheddar cheese, and half of the crispy bacon pieces. If using, add cherry tomatoes, bell peppers, and grilled chicken at this stage.
- Add Dressing and Combine: Pour the ranch dressing mixture over the pasta and ingredients. Toss everything gently but thoroughly to ensure the dressing coats all components evenly.
- Chill and Serve: For optimal flavor, refrigerate the pasta salad for at least 30 minutes prior to serving. Just before serving, sprinkle the remaining bacon pieces over the top. Serve chilled or at room temperature for a refreshing, creamy dish.
Notes
- You can substitute sour cream with Greek yogurt to lighten the salad while maintaining creaminess.
- Use pepper jack cheese instead of cheddar for a spicy kick.
- Adding grilled chicken makes this salad more filling and protein-rich.
- The salad tastes best after chilling to allow flavors to meld.
- Cherry tomatoes and bell peppers add fresh crunch but are optional.
- Leftovers keep well refrigerated for up to 3 days.
