Description
A quick and tasty bacon ranch pasta salad that’s perfect for weeknight dinners or serving guests. Featuring smoky bacon, tender pasta, and a tangy dressing.
Ingredients
Scale
- 340 g (12 oz) rotini or short pasta
- 240 ml (1 cup) ranch dressing
- 120 ml (1/2 cup) mayonnaise
- 8 slices bacon (about 160 g / 5.6 oz)
- 150 g (1 cup) frozen peas, thawed
- 150 g (1 cup) halved cherry tomatoes
- 75 g (3/4 cup) shredded cheddar cheese
- 50 g (1/2 cup) chopped green onions
- 2 tbsp chopped fresh parsley
- 1 tbsp apple cider vinegar or lemon juice
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tsp smoked paprika (optional)
Instructions
- Bring 4 liters (16 cups) of water to a rolling boil and add 1 tsp kosher salt. Cook the rotini until al dente, about 8–10 minutes. Drain and rinse under cool water.
- In a skillet, cook bacon over medium heat until crisp, about 8–12 minutes. Transfer to a paper-towel-lined plate to drain.
- Combine ranch dressing, mayonnaise, apple cider vinegar, salt, and pepper in a bowl, whisking until smooth.
- Add the warm drained pasta to a large bowl and mix in two-thirds of the dressing, tossing gently.
- Fold in peas, cherry tomatoes, cheddar, green onions, and most of the bacon. Taste and adjust seasoning.
- Chill for 20–30 minutes and serve garnished with remaining bacon and green onions.
Notes
For a lighter salad, swap mayonnaise for Greek yogurt. This dish is best served chilled or at room temperature. Store in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling, Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 650mg
- Fat: 33g
- Saturated Fat: 9g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2.5g
- Protein: 12g
- Cholesterol: 50mg