Bacon Ranch Pasta Salad
A delicious and quick pasta salad featuring savory bacon, creamy ranch dressing, and fresh vegetables, perfect for gatherings.
Ingredients
Pasta and Mix-ins
- 8 oz pasta (rotini or penne recommended) Recommended for texture
- 6 slices bacon, cooked until crispy and crumbled Use turkey bacon for a lighter option
- 1 cup cherry tomatoes, halved Or substitute with grape tomatoes for sweetness
- 1 cup cucumber, diced You can use bell peppers for extra crunch
- 1/2 cup red onion, finely chopped Consider using green onions for a milder flavor
- 1 cup shredded cheddar cheese Swap with mozzarella for a creamier texture
- 1 cup ranch dressing Homemade or your favorite store brand
- Salt and pepper to taste
- Fresh herbs like parsley or chives for garnish (optional)
Instructions
Preparation
- Bring a pot of salted water to a boil, add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool.
- While the pasta is cooking, fry the bacon slices in a pan over medium heat until crispy. Cool on a paper towel-lined plate before crumbling.
- In a large bowl, combine the cooled pasta, crumbled bacon, cherry tomatoes, cucumber, red onion, and shredded cheddar cheese.
- Drizzle the ranch dressing over the salad mixture and toss gently until well coated. Season with salt and pepper to taste.
- Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled, garnished with fresh herbs if desired.
Notes
For a lighter version, substitute with whole grain or gluten-free pasta, use Greek yogurt mixed with ranch seasoning as a dressing, or swap bacon for smoked turkey breast or tofu.