Description
This recipe provides instructions for a hearty, creamy pasta salad featuring bacon, cheddar cheese, and fresh tomatoes, suitable for picnics or potlucks.
Ingredients
Scale
- 1 pound rotini pasta
- 8 slices bacon, cooked and crumbled
- 1 cup shredded sharp cheddar cheese
- 1 cup cherry tomatoes, halved
- 1/2 cup finely chopped red onion
- 1 cup mayonnaise
- 1/2 cup ranch dressing
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Cook the rotini pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop cooking. Set aside.
- In a small bowl, whisk together the mayonnaise, ranch dressing, apple cider vinegar, sugar, and Dijon mustard. Season with salt and pepper.
- In a large bowl, combine the cooled pasta, crumbled bacon, shredded cheddar cheese, halved cherry tomatoes, and chopped red onion.
- Pour the dressing mixture over the pasta and mix gently until all ingredients are evenly coated.
- Cover the bowl and refrigerate for at least 2 hours before serving to allow the flavors to meld.
Notes
- You can prepare the bacon up to one day ahead and store it in an airtight container.
- For best texture, do not make this salad more than 24 hours in advance.
- If the salad seems dry after chilling, stir in one extra tablespoon of ranch dressing before serving.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Side Dish
- Method: No Cook (Assembly)
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 5
- Sodium: 550
- Fat: 28
- Saturated Fat: 9
- Unsaturated Fat: 19
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 11
- Cholesterol: 45