Ingredients
Scale
- 1 pound pasta (rotini, penne, or shells)
- 1 cup mayonnaise
- 1 cup sour cream
- 1 packet ranch dressing mix
- 1 cup chopped cooked bacon
- 1 cup cherry tomatoes, halved
- 1/2 cup chopped red onion
- 1 cup shredded cheddar cheese
Instructions
- Step 1: Cook pasta according to package directions. Drain and rinse with cold water. Set aside to cool completely.
- Step 2: In a large bowl, whisk together the mayonnaise, sour cream, and ranch dressing mix until smooth.
- Step 3: Add the cooled pasta, bacon, cherry tomatoes, red onion, and cheddar cheese to the dressing mixture.
- Step 4: Gently toss all ingredients together until well combined.
- Step 5: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Step 6: Stir before serving and add salt and pepper to taste if desired.
Notes
- Store leftover Ranch Pasta Salad in an airtight container in the refrigerator for up to 3 days.
- This salad is best served cold; it doesn't need reheating, but you can stir in a splash of milk or mayonnaise if it seems dry after being refrigerated.
- Serve chilled Ranch Pasta Salad as a crowd-pleasing side dish at picnics, barbecues, or potlucks.
- For an extra burst of flavor, toast the bacon until crispy and slightly caramelized before chopping and adding it to the salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American