Description
This Bacon Cheddar Ranch Pasta Salad is a creamy, flavorful dish perfect for gatherings and potlucks. Featuring tender short pasta mixed with a rich ranch and sour cream dressing, crispy bacon, sharp cheddar cheese, and fresh vegetables, it offers a hearty and satisfying salad that can be served chilled or at room temperature. Optional grilled chicken adds protein, making it a versatile meal or side dish.
Ingredients
Scale
Pasta and Cheese
- 8 oz short pasta (rotini or elbow macaroni)
- 1 cup cheddar cheese, grated (pepper jack can be used for spice)
Dressing
- 1 cup sour cream (or Greek yogurt for a lighter option)
- 1 cup ranch dressing (homemade or store-bought)
Protein
- 6 slices bacon, cooked until crispy and chopped
- 1 cup grilled chicken (optional)
Vegetables
- 1/2 cup green onions, chopped (chives can be a substitute)
- 1 cup cherry tomatoes, halved (optional)
- 1 cup bell peppers, diced
Instructions
- Cook Pasta: Boil salted water in a large pot, add the pasta, and cook until al dente, about 8-10 minutes. Drain and allow to cool slightly to prevent the dressing from becoming watery.
- Prepare Bacon: Preheat the oven to 400°F. Lay the bacon slices on a baking sheet and bake for approximately 25 minutes or until crispy. Once cooked, chop the bacon into bite-sized pieces.
- Mix Dressing: In a mixing bowl, combine sour cream and ranch dressing. Whisk thoroughly until the mixture is smooth and creamy.
- Toss Salad Base: In a large bowl, combine the cooled pasta, chopped green onions, grated cheddar cheese, and half of the chopped bacon. If using, add grilled chicken, cherry tomatoes, and diced bell peppers at this stage.
- Add Dressing: Pour the ranch and sour cream mixture over the pasta and vegetable mixture. Toss everything together until the pasta is fully coated with the dressing.
- Chill for Flavor: For the best flavor, cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Serve: Before serving, sprinkle the remaining crispy bacon on top. Serve chilled or at room temperature as desired.
Notes
- Use Greek yogurt in place of sour cream for a lighter, healthier version.
- For a spicy twist, substitute cheddar cheese with pepper jack cheese.
- Grilled chicken is optional but adds extra protein and makes the salad more filling.
- Refrigerate salad for 30 minutes or longer to enhance flavor absorption.
- Serve immediately after topping with bacon to maintain crispiness.
