Addictive Crack Pasta Salad (Print Page)
Creamy ranch pasta salad packed with crunchy veggies, cheddar, and bacon bits — ready in 25 minutes.
# What You Need:
→ Pasta
01 - 12 oz rotini or penne pasta
→ Dressing
02 - 3/4 cup mayonnaise
03 - 1/2 cup sour cream
04 - 1 packet (30 g) ranch seasoning mix
05 - 1–2 tbsp milk, as needed to loosen
→ Veggies & Add-ins
06 - 1 cup cherry tomatoes, halved
07 - 1 cup yellow or red bell pepper, diced
08 - 1 cup shredded cheddar cheese
09 - 1/2 cup cooked bacon bits or vegetarian alternative
10 - 1/2 cup green onions, thinly sliced
11 - 3/4 cup frozen peas, thawed
# Directions:
01 - Boil rotini or penne in salted water until al dente according to package directions. Drain, rinse under cold running water, and set aside to cool completely.
02 - In a large bowl, whisk together mayonnaise, sour cream, ranch seasoning mix, and 1 tablespoon of milk. Add a second tablespoon of milk if a thinner consistency is preferred.
03 - Add the cooled pasta to the dressing and toss until every piece is evenly coated.
04 - Gently fold in the halved cherry tomatoes, diced bell pepper, shredded cheddar, bacon bits, sliced green onions, and thawed peas.
05 - Mix until all components are evenly distributed. Taste and adjust seasoning as needed.
06 - Refrigerate for at least 30 minutes to allow flavors to meld before serving.
# Expert Tips:
01 -
- It comes together faster than deciding what to watch on TV and tastes like it took way more effort
- The ranch bacon cheese combo hits that deep comfort craving even when it is sweltering outside
02 -
- Rinsing the pasta in cold water is not optional here because it washes away the sticky starch that would turn your salad gummy
- The flavor improves dramatically after resting in the fridge so never serve this straight from the mixing bowl
03 -
- Pat the thawed peas dry with a paper towel so they do not water down your dressing
- Shred your own cheddar from a block instead of buying pre shredded because it melts into the salad more smoothly