Ranch Pasta Salad
Creamy, tangy pasta salad tossed with ranch dressing, tender rotini, crisp vegetables, shredded cheddar, and optional crumbled turkey or beef bacon. Perfect make-ahead side for potlucks, picnics, and weeknight dinners.
Ingredients
- 12 oz rotini pasta (or bowties/penne)
- 1 cup ranch dressing
- 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
- 1 cup shredded cheddar cheese
- 1/2 cup cooked turkey bacon or beef bacon, crumbled (optional)
- salt and black pepper, to taste
- fresh parsley or dill, chopped, for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook rotini according to package directions until al dente.
- Drain pasta and rinse under cold water to stop cooking. Shake off excess water and let cool completely.
- Meanwhile, prep vegetables: halve cherry tomatoes, dice cucumber, and thinly slice red onion. Crumble cooked turkey or beef bacon if using.
- In a large mixing bowl, whisk ranch dressing with sour cream or Greek yogurt (if using). Season with a pinch of salt and black pepper.
- Add cooled pasta to the bowl and toss to coat. Fold in tomatoes, cucumber, red onion, cheddar, and optional bacon until evenly combined.
- Cover and refrigerate for at least 1 hour to chill and allow flavors to meld.
- Before serving, stir the salad, taste, and adjust seasoning. Garnish with chopped parsley or dill if desired and serve cold.
Nutrition
Serving: 1cupsCalories: 320kcalCarbohydrates: 28gProtein: 8gFat: 20gSaturated Fat: 7gSodium: 420mgFiber: 2gSugar: 3g
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