Bacon Ranch Pasta Salad
A flavorful pasta salad that combines crispy bacon, tangy ranch dressing, and fresh vegetables, perfect for gatherings or as a meal prep option.
Ingredients
Pasta and Vegetables
- 8 ounces rotini or elbow macaroni Choose your preferred pasta shape.
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, diced
Dressing and Flavorings
- 1 cup ranch dressing
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
- Salt to taste salt and pepper to taste
- 1/2 cup frozen peas (thawed, optional) Add for extra color and nutrition.
Meat and Cheese
- 6 slices cooked bacon, crumbled Crispy bacon adds texture.
- 1 cup shredded cheddar cheese For extra creaminess and flavor.
Instructions
Preparation
- Begin by boiling a large pot of salted water. When it reaches a rolling boil, add the rotini or elbow macaroni. Cook for about 8-10 minutes, or until al dente. Stir occasionally to prevent sticking.
- While the pasta is cooking, prepare your vegetables. Wash and dice the cucumber, halve the cherry tomatoes, and chop the red onion and red bell pepper.
- In a skillet over medium heat, cook the bacon slices until crispy. Once cooked, remove them from the skillet and place them on a paper towel-lined plate to drain excess fat. Once cool, crumble the bacon into small pieces.
Mixing
- In a large mixing bowl, combine the cooked and drained pasta with the diced cucumber, halved cherry tomatoes, diced red bell pepper, diced red onion, crumbled bacon, and shredded cheddar cheese.
- Pour the ranch dressing over the pasta salad mixture. If using fresh dill, add it at this point. Stir gently until all ingredients are evenly coated in the dressing.
Chilling and Serving
- Taste the salad and season with salt and pepper as desired. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- Once chilled, give the salad a good stir before serving. Enjoy your refreshing Bacon Ranch Pasta Salad as a side or main dish!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. If the salad seems dry after refrigeration, add a splash of ranch dressing to refresh its creamy texture.