Description
A creamy, crunchy, and tangy pasta salad perfect for cookouts, made with bacon, ranch dressing, and fresh veggies. This easy recipe comes together in under 30 minutes and is a crowd-pleaser.
Ingredients
Scale
- 12 ounces dry pasta (rotini, bowtie, or elbow macaroni)
- 8 slices thick-cut bacon
- 1 cup ranch dressing (240 ml)
- ½ cup mayonnaise (120 ml)
- 1 cup shredded cheddar cheese (100 g)
- 4 green onions, sliced
- 2 stalks celery, diced
- 1 cup cherry tomatoes, halved (optional)
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil (about 1 tablespoon salt per 4 quarts). Add the pasta and cook until al dente, about 8-10 minutes depending on the shape.
- Drain the pasta and rinse with cold water to stop cooking and cool it down.
- Preheat oven to 400°F (200°C). Lay bacon strips on a foil-lined baking sheet and bake for about 15 minutes or until crispy.
- Transfer bacon to paper towels to drain excess fat and let cool. Crumble or chop into bite-sized pieces.
- Slice green onions, dice celery, halve cherry tomatoes, and chop parsley. Shred cheddar cheese if needed.
- In a large mixing bowl, whisk together ranch dressing and mayonnaise until smooth.
- Add cooked pasta, crumbled bacon, shredded cheddar, and chopped veggies to the bowl. Toss gently until well coated.
- Season with salt and black pepper to taste, keeping in mind bacon adds saltiness.
- Cover and refrigerate the salad for at least 30 minutes before serving to let flavors meld.
- Before serving, gently toss again and sprinkle with extra parsley or green onions if desired.
Notes
Cook pasta al dente and rinse with cold water to prevent mushiness. Crisp bacon in the oven for even cooking and less mess. Use good quality ranch dressing for best flavor. Chill salad for at least 30 minutes before serving. Add tomatoes last minute to avoid sogginess. Store leftovers in an airtight container in the fridge for up to 4 days. Avoid freezing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 350
- Sugar: 3
- Sodium: 450
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 32
- Fiber: 2
- Protein: 12
Keywords: pasta salad, bacon, ranch dressing, cookout recipe, summer salad, creamy pasta salad, easy pasta salad