Bacon Cheddar Ranch Pasta Salad
A creamy and delicious pasta salad with bacon, cheddar cheese, and ranch dressing.
Ingredients
Main Ingredients
- 8 ounces rotini pasta, elbow macaroni, or shells
- 1 cup sour cream adjust based on creaminess preference
- 0.5 cup liquid ranch dressing or homemade ranch
- 1 cup cheddar cheese, grated
- 6 slices cooked beef bacon until crispy
- 0.25 cup green onions, chopped chives are an alternative
Instructions
- In a large pot, bring salted water to a boil. Add your choice of pasta and cook until al dente, about 8-10 minutes. Drain the pasta and set it aside to cool in a large bowl.
- Preheat your oven to 400°F (200°C). Place the bacon on a sheet pan and cook for about 25 minutes, or until crispy. Once cooled, chop the bacon into bite-sized pieces.
- In a small bowl, whisk together the sour cream and liquid ranch dressing until smooth and creamy. Taste and adjust the seasoning if needed!
- Once the pasta is just warm (not hot), gently mix in the chopped green onions, grated cheddar cheese, and half of the crispy bacon.
- Pour your creamy dressing over the pasta mixture and toss everything together until every piece is evenly coated.
- Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld.
- When ready to serve, sprinkle the remaining bacon on top for added crunch.
Notes
For a lighter version, you can use Greek yogurt instead of sour cream. Feel free to add other vegetables like bell peppers or cherry tomatoes for extra color and flavor.