Addictive Crack Pasta Salad (Print Version)
A vibrant, creamy pasta salad with bold ranch-bacon-cheese flavors and crunchy veggies, ready in 25 minutes.
# What You Need:
→ Pasta
01 - 12 oz rotini or penne pasta
→ Dressing
02 - 3/4 cup mayonnaise
03 - 1/2 cup sour cream
04 - 1 packet (30 g) ranch seasoning mix
05 - 1–2 tbsp milk, as needed to loosen
→ Veggies & Add-ins
06 - 1 cup cherry tomatoes, halved
07 - 1 cup yellow or red bell pepper, diced
08 - 1 cup shredded cheddar cheese
09 - 1/2 cup cooked bacon bits
10 - 1/2 cup green onions, thinly sliced
11 - 3/4 cup frozen peas, thawed
# How To Make It:
01 - Boil pasta in salted water until al dente per package directions. Drain, rinse under cold running water, and set aside to cool completely.
02 - In a large bowl, whisk together mayonnaise, sour cream, ranch seasoning mix, and 1 tablespoon of milk. Add remaining milk incrementally if a thinner consistency is preferred.
03 - Add the cooled pasta to the dressing and toss until evenly coated.
04 - Gently fold in cherry tomatoes, diced bell pepper, shredded cheddar, bacon bits, green onions, and thawed peas.
05 - Mix until all components are evenly distributed. Taste and adjust seasoning as needed.
06 - Refrigerate for at least 30 minutes to allow flavors to meld before serving.
# Handy Tips:
01 -
- It comes together in about 25 minutes with zero cooking beyond boiling pasta
- The ranch-bacon-cheese combo hits that addictive savory craving nobody can resist
02 -
- Rinsing the pasta with cold water is not optional here because it removes the sticky starch that would turn your salad gummy
- The salad tastes noticeably better after at least an hour in the fridge, so never serve it warm right after assembling
03 -
- Shred your own cheddar from a block instead of buying pre shredded bags coated in anti caking powder
- Pat the halved tomatoes dry with a paper towel before adding them so they do not water down the dressing