Bacon Ranch Pasta Salad
This Bacon Ranch Pasta Salad combines fresh veggies, crispy bacon, and creamy ranch dressing for a delicious and colorful dish perfect for gatherings.
Equipment
- Large Pot
- Large Skillet
- Mixing Bowl
- Paper Towel
Ingredients
Pasta
- 8 ounces tricolor rotini pasta uncooked
Bacon
- 8 slices bacon
Vegetables
- ½ cup peas
- 6 ounces cherry tomatoes halved or quartered
- ⅓ cup black olives pitted and sliced
- 4 ounces shredded cheddar cheese
- 2 tablespoons chopped fresh parsley
Dressing
- 1 cup ranch dressing homemade or store-bought
Instructions
- Step 1: Cook the Pasta - Bring a large pot of salted water to a boil. Add the tricolor rotini pasta and cook until al dente. Drain and rinse under cold water. Set aside to cool.
- Step 2: Cook the Bacon - In a large skillet, cook the bacon slices over medium heat until crispy. Remove and drain on paper towels, then crumble into pieces.
- Step 3: Prepare the Veggies - Halve or quarter the cherry tomatoes, slice the black olives, and chop the parsley.
- Step 4: Combine the Ingredients - In a large bowl, combine the cooled pasta, crumbled bacon, peas, cherry tomatoes, black olives, cheddar cheese, and parsley.
- Step 5: Add the Dressing - Drizzle ranch dressing over the mixture and toss gently until well coated. Adjust dressing to taste.
- Step 6: Chill and Serve - Cover and chill in the refrigerator for at least 30 minutes before serving. Toss again before serving cold.
Notes
For best flavor, use quality ranch dressing. You can also customize with different cheeses or add grilled chicken for extra protein.