Description
A vibrant and creamy pasta salad with crispy bacon, cheddar cheese, and fresh vegetables, perfect for summer gatherings and potlucks.
Ingredients
Scale
- 8 oz short pasta (rotini or elbow macaroni)
- 1 cup sour cream
- 1 cup liquid ranch dressing
- 1 cup cheddar cheese (grated)
- 6 slices bacon (cooked until crispy)
- 1/2 cup green onions (chopped)
- 1 cup cherry tomatoes (halved)
- 1 cup grilled chicken (optional)
- 1 cup bell peppers (diced)
Instructions
- Cook the pasta according to package instructions in a large pot of salted boiling water for 8-10 minutes until al dente. Drain and rinse with cold water.
- Fry or bake the bacon until crispy, then crumble and set aside.
- In a large mixing bowl, combine the sour cream and ranch dressing, whisking until smooth.
- Add the cooked pasta, crumbled bacon, cheddar cheese, green onions, cherry tomatoes, chicken (if using), and bell peppers to the bowl.
- Toss gently to coat all ingredients evenly with the dressing. Adjust seasoning with salt and pepper as desired.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
Make-ahead tips: Prepare a day in advance and add bacon just before serving. Consider using an air fryer for bacon and microwaveable pasta options for convenience.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixed
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg