Creamy Bacon Cheddar Ranch Pasta Salad
A creamy chilled pasta salad with bacon, sharp cheddar, tomatoes, and bell pepper in a sour cream and ranch dressing.
Equipment
- Whisk
- Mixing bowl
Ingredients
Main Ingredients
- 8 oz short pasta rotini or elbow macaroni, cooked al dente and rinsed
- 1 cup sour cream
- 1 cup ranch dressing pourable, bottled or homemade
- 1 cup cheddar cheese shredded, about 4 oz
- 6 slices bacon cooked crisp and crumbled
- ½ cup green onions sliced
- 1 cup cherry tomatoes halved
- 1 cup bell pepper diced
- ¼ tsp black pepper or to taste
Instructions
Cooking
- Boil. Cook the pasta until al dente, drain, and rinse under cold water until cool.
- Crisp the bacon. Cook 6 slices over medium heat for 8 to 10 minutes until crisp. Drain and crumble.
- Mix the sauce. In a large bowl, whisk the sour cream and ranch dressing until no streaks remain.
- Fold. Add the pasta, cheddar, bacon, green onions, tomatoes, and bell pepper. Stir until coated.
- Season. Add black pepper and taste before adding any salt; most batches need none.
- Chill. Refrigerate for 1 hour, stir, and add a splash of milk if needed.
Notes
Substitutions: Use Greek yogurt for the sour cream or pepper jack for the cheddar. Add 1 cup diced cooked chicken for a main dish.
Tips: Hold back some bacon to sprinkle on top so it stays crisp.
Storage: Refrigerate in an airtight container for 3 to 4 days. Do not freeze.