Ranch Pasta Salad
A creamy, tangy, and refreshing ranch pasta salad tossed with tender rotini, juicy cherry tomatoes, crisp cucumber, sharp cheddar, red onion, and crunchy turkey bacon (halal-friendly), all cloaked in cool ranch with a touch of sour cream. Perfect for potlucks, picnics, and make-ahead lunches.
Ingredients
- 12 oz rotini pasta (or similar short pasta)
- 1 cup ranch dressing (store-bought or homemade)
- 1/4 cup sour cream (or Greek yogurt, optional for extra creaminess)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, thinly sliced or finely chopped
- 1 cup shredded sharp cheddar cheese
- 1/2 cup cooked turkey bacon or halal beef bacon, crumbled
- salt and freshly ground black pepper, to taste
- 1/4 cup chopped fresh parsley or dill, for garnish (optional)
Instructions
- Bring a large pot of well-salted water to a boil. Cook rotini according to package directions until al dente (tender with a slight bite).
- Drain pasta and rinse under cold water to stop cooking and cool completely. Shake off excess water well.
- While pasta cools, cook turkey bacon (or halal beef bacon) in a skillet until crisp. Let cool slightly, then crumble.
- In a large mixing bowl, whisk together ranch dressing and sour cream (or Greek yogurt, if using). Season with a pinch of salt and several grinds of black pepper.
- Add cooled pasta to the bowl along with cherry tomatoes, cucumber, red onion, shredded cheddar, and crumbled turkey/halal bacon.
- Toss gently until everything is evenly coated. Taste and adjust seasoning with additional salt, pepper, or a splash more ranch if desired.
- Cover and refrigerate for at least 1 hour to chill and allow flavors to meld.
- Before serving, stir again and garnish with chopped parsley or dill if desired. Serve cold or slightly chilled.
Nutrition
Serving: 1cupCalories: 320kcalCarbohydrates: 28gProtein: 8gFat: 20gSaturated Fat: 7gSodium: 420mgFiber: 2gSugar: 3g
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