Description

Bacon Ranch Pasta Salad is the ultimate dish for gatherings and potlucks, offering an explosion of flavors in every bite. This creamy, tangy pasta salad is not only mouthwatering but also incredibly easy to prepare, making it a favorite among home cooks.

Ingredients

Scale

1 pound tri-color rotini pasta
10 slices thick-cut bacon, cooked and crumbled
1 cup fresh broccoli florets, chopped small
1 cup frozen peas, thawed
1 cup cherry tomatoes, halved
1/2 medium red onion, finely diced
1 cup shredded sharp cheddar cheese
1 can (4.25 ounce) sliced black olives, drained
1 1/4 cup mayonnaise
1/2 cup sour cream
1/4 cup whole milk
1 ounce dry ranch seasoning mix
1 tablespoon dried dill
1 tablespoon dried parsley
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
3/4 teaspoon salt
1/2 teaspoon black pepper

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Instructions

Cook the bacon in a skillet over medium-high heat until crispy. Transfer to a plate lined with paper towels to drain and cool, then crumble into bite-sized pieces.
Bring a large pot of salted water to a rolling boil. Cook the rotini for one minute longer than the package directions. Drain and rinse thoroughly under cold water to stop the cooking process.
In a medium bowl, whisk together the mayonnaise, sour cream, milk, ranch seasoning mix, dill, parsley, garlic powder, onion powder, salt, and pepper until smooth and fully combined.
In a large bowl, combine the cooled pasta, crumbled bacon, broccoli, peas, cherry tomatoes, red onion, cheddar cheese, and black olives. Gently toss to ensure even distribution.
Pour the creamy ranch dressing over the salad and toss thoroughly until every piece of pasta is well-coated.
Cover tightly and refrigerate for at least two hours or overnight. Before serving, give it a last toss and add a splash of milk if the dressing has thickened.

Notes

This salad can be customized by adding grilled chicken or shrimp for added protein. For a lighter version, use Greek yogurt instead of mayonnaise in the dressing.

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 2g
Sodium: 800mg
Fat: 28g
Saturated Fat: 6g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 10g
Cholesterol: 40mg