Description

This Bacon Cheddar Ranch Pasta Salad is a creamy, flavorful dish perfect for potlucks, picnics, or family dinners. Combining tender pasta, crispy bacon, sharp cheddar cheese, and a zesty ranch dressing, this salad offers a delightful mix of textures and savory flavors. Optional grilled chicken adds protein, making it a satisfying main or side dish that pleases a crowd.

Ingredients

Scale

Pasta and Protein

8 oz Short Pasta (rotini or elbow macaroni)
6 slices Bacon (cooked until crispy)
1 cup Grilled Chicken (optional)

Dressing and Dairy

1 cup Sour Cream (or Greek yogurt for a lighter option)
1 cup Ranch Dressing (homemade or store-bought)
1 cup Cheddar Cheese (grated, pepper jack can be used for spice)

Vegetables and Garnishes

1/2 cup Green Onions (chopped, chives as alternative)
1 cup Cherry Tomatoes (halved, optional)
1 cup Bell Peppers (diced)

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Instructions

Cook the Pasta: Boil salted water in a large pot, add the pasta, and cook until al dente, about 8-10 minutes. Drain the pasta and allow it to cool slightly to prevent wilting when mixed.
Prepare the Bacon: Preheat your oven to 400°F. Lay the bacon strips on a baking sheet and bake for approximately 25 minutes until crispy. Remove from oven and chop into bite-sized pieces.
Make the Dressing: In a mixing bowl, combine the sour cream and ranch dressing. Whisk until smooth and well blended.
Combine Salad Ingredients: In a large bowl, toss the cooled pasta with green onions, cheddar cheese, and half of the cooked bacon pieces. Add diced bell peppers and cherry tomatoes if using.
Add Dressing and Chill: Pour the ranch dressing mixture over the pasta salad and toss until all components are thoroughly coated. For the best flavor, refrigerate for at least 30 minutes before serving.
Garnish and Serve: Before serving, sprinkle the remaining bacon on top. Serve the pasta salad chilled or at room temperature.

Notes

You can substitute sour cream with Greek yogurt for a healthier version.
Using pepper jack cheese instead of cheddar adds a nice spicy kick.
Grilled chicken is optional but adds extra protein to make it a main dish.
Make sure to cool the pasta to avoid sogginess in the salad.
Refrigerate for at least 30 minutes to allow flavors to meld.
Cherry tomatoes and bell peppers add freshness, but you can omit or substitute with other veggies.