Description
A cool, refreshing dish packed with crispy bacon, fresh vegetables, and creamy ranch dressing. Perfect for summer gatherings and potlucks.
Ingredients
- 1 pound rotini or shell pasta
- 6-8 slices bacon, cooked and crumbled
- 1 cup diced cherry tomatoes
- 1 cup chopped cucumber
- 1 cup sliced bell peppers
- 1 cup ranch dressing (store-bought or homemade)
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain, then rinse under cold water until cool.
- Cook the bacon: In a skillet, cook bacon over medium heat until crispy. Drain on paper towels and crumble into bite-sized pieces.
- Prepare the dressing: In a bowl, combine ranch dressing, garlic powder, salt, and pepper. Stir until smooth.
- Mix it together: In a large mixing bowl, combine the cooled pasta, crumbled bacon, tomatoes, cucumber, bell peppers, cheddar cheese, and green onions.
- Add the dressing: Pour the ranch dressing over the pasta salad and toss until everything is well-coated.
- Chill before serving: Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Avoid freezing for best texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American