Creamy Bacon Cheddar Ranch Pasta Salad
A creamy, tangy pasta salad loaded with bacon and cheddar, perfect for potlucks or picnics.
Ingredients
Protein
- 6 slices bacon (cooked until crispy)
- 1 cup grilled chicken (optional for protein) Can be omitted for a vegetarian option.
Sauce & Dairy
- 1 cup sour cream (Greek yogurt can be a substitute)
- 1 cup liquid ranch dressing (store-bought or homemade)
- 1 cup cheddar cheese (grated, can substitute with pepper jack) Use freshly grated for best flavor.
Pasta & Veggies
- 8 oz short pasta (rotini or elbow macaroni recommended)
- 1/2 cup green onions (chopped, chives can be an alternative)
- 1 cup cherry tomatoes (halved) Add just before serving for freshness.
- 1 cup bell peppers (diced)
Instructions
Preparation
- Cook the pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking.
- Cook bacon until crispy, drain on paper towels, then chop into bite-size pieces.
- In a large bowl, whisk sour cream and ranch dressing until smooth. Stir in grated cheddar.
- Add cooled pasta, bacon, green onions, tomatoes, bell peppers, and optional grilled chicken. Toss until everything is coated.
Chilling
- Chill at least 30 minutes to meld flavors. Taste and season with salt and pepper before serving.
Notes
For best flavor, chill the salad for an hour or longer. This dish can be made a day in advance for the best taste. Consider packing in individual mason jars for portable lunches.