Bacon Ranch Pasta Salad
This bacon ranch pasta salad has tender shell pasta, crispy bacon, cubed cheddar and fresh veggies tossed in a creamy homemade ranch dressing. Ready in 25 minutes and an instant potluck favorite.
Ingredients
- 16 ounces medium pasta shells, or other pasta of your choice
- 10 slices bacon, cooked and crumbled
- 8 ounces block of cheddar cheese, cubed
- 1 cup frozen peas, thawed
- 1 pint cherry tomatoes, halved
- ¼ cup red onion, sliced thin
- chopped chives, if desired for garnish
Dressing
- 1 cup sour cream
- ¼ cup mayonnaise
- 1 ounce packet ranch seasoning
- salt and pepper, to taste
Instructions
- Cook pasta: Boil 16 ounces of pasta, as directed on package. Drain. Move to large serving bowl.
- Combine salad ingredients: Add 10 slices cooked and crumbled bacon, 8 ounces cubed cheddar cheese, 1 cup thawed peas, 1 pint halved cherry tomatoes, and 1/4 cup thinly sliced red onion. Stir.
- Make dressing: In a small mixing bowl, combine 1 cup sour cream, 1/4 cup mayonnaise, 1 packet ranch seasoning, and salt and pepper to taste. Stir until creamy.
- Toss all ingredients: Add dressing to pasta salad and gently toss. Add chives to garnish, if desired.
Notes
Storage: Refrigerate in an airtight container for up to 3 days. If it dries out, stir in a splash of milk or extra mayo before serving. Do not freeze.
Nutrition
Calories: 582kcal, Carbohydrates: 52g, Protein: 20g, Fat: 32g, Saturated Fat: 13g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 10g, Trans Fat: 0.05g, Cholesterol: 66mg, Sodium: 698mg, Potassium: 421mg, Fiber: 3g, Sugar: 5g, Vitamin A: 906IU, Vitamin C: 21mg, Calcium: 255mg, Iron: 2mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
