Description
A rich, creamy, and addictive pasta salad featuring bacon, cheese, and a tangy ranch dressing, perfect for gatherings.
Ingredients
Scale
- 1 pound rotini pasta
- 1 cup cooked, crumbled bacon
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup finely chopped red onion
- 1/2 cup frozen peas, thawed
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 packet (1 ounce) dry ranch seasoning mix
- 2 tablespoons milk
- 1 tablespoon white vinegar
- 1/2 teaspoon black pepper
Instructions
- Cook the rotini pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop the cooking process. Set aside.
- In a large bowl, whisk together the mayonnaise, sour cream, dry ranch seasoning mix, milk, white vinegar, and black pepper until smooth. This is your dressing.
- Add the cooled pasta, crumbled bacon, cheddar cheese, Monterey Jack cheese, red onion, and thawed peas to the bowl with the dressing.
- Gently fold all ingredients together until the pasta and vegetables are evenly coated with the dressing.
- Cover the bowl and refrigerate for at least 2 hours before serving to allow the flavors to meld.
- Stir the salad again before serving.
Notes
- You can prepare this salad a day ahead of time; the flavor improves overnight.
- If the salad seems too thick after chilling, add one or two tablespoons of extra milk to reach your desired consistency.
- Use high-quality bacon for the best flavor in this recipe.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Side Dish
- Method: No Cook (Assembly)
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4
- Sodium: 650
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 15
- Cholesterol: 45