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Creamy Bacon Ranch Pasta Salad: Easy Summer Side

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This Creamy Bacon Ranch Pasta Salad is the ultimate summer side dish, featuring tender rotini pasta, crispy bacon, sharp cheddar, and a tangy homemade ranch dressing. It’s a crowd-pleasing recipe that’s perfect for potlucks, barbecues, and picnics.

Ingredients

Scale
  • 1 pound (16 oz) rotini pasta
  • 8 slices thick-cut bacon, cut into 1-inch pieces
  • 1 cup sharp cheddar cheese, cubed (about 4 oz)
  • 1/2 cup red onion, finely diced
  • 1 cup cherry tomatoes, halved
  • 1 cup frozen peas
  • 1/2 cup fresh chives or green onions, chopped
  • 1 cup full-fat sour cream
  • 1/2 cup mayonnaise
  • 1 packet (1 oz) ranch seasoning mix
  • 2 tablespoons whole milk or buttermilk
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Cook the pasta: Bring a large pot of generously salted water to a rolling boil. Add the rotini and cook according to package directions until al dente, about 8-10 minutes. Drain in a colander and rinse under cold running water to stop the cooking process. Shake well to remove excess water. Let cool completely.
  2. Cook the bacon: Place bacon pieces in a cold large skillet. Set over medium heat and cook, stirring occasionally, until deeply crispy, about 8-10 minutes. Use a slotted spoon to transfer to a paper towel-lined plate to drain. Let cool completely. Reserve 2 tablespoons of bacon drippings for the dressing if desired.
  3. Make the dressing: In a small bowl, combine sour cream, mayonnaise, ranch seasoning mix, milk or buttermilk, and lemon juice. Whisk until smooth. Season with salt and pepper. If using reserved bacon drippings, whisk them in now. Cover and refrigerate.
  4. Prep the vegetables: Dice the red onion, halve the cherry tomatoes, and chop the chives or green onions. Keep frozen peas in the bag until ready to use.
  5. Assemble the salad: In a large mixing bowl, combine cooled pasta, crispy bacon, cubed cheddar, diced red onion, halved cherry tomatoes, frozen peas, and chopped chives. Toss gently.
  6. Add the dressing: Pour the ranch dressing over the pasta mixture. Use a rubber spatula to gently fold until everything is evenly coated. Be careful not to overmix.
  7. Chill: Cover the bowl tightly and refrigerate for at least 2 hours, preferably overnight, to allow flavors to meld.
  8. Serve: Before serving, stir the salad. Taste and adjust seasoning with salt and pepper. Add a splash of milk if the salad seems dry. Garnish with extra chopped chives and cracked black pepper.

Notes

For best results, chill the salad overnight. The pasta will absorb some dressing, so you may need to add a splash of milk before serving. To make it dairy-free, use vegan sour cream, vegan mayonnaise, and dairy-free cheese. For a gluten-free version, use gluten-free pasta.

Nutrition

Keywords: creamy bacon ranch pasta salad, easy summer side, potluck recipe, barbecue side dish, pasta salad with ranch

Find it online: https://twinkletaste.com/creamy-bacon-ranch-pasta-salad-easy-summer-side/