Addictive Crack Pasta Salad (Printable Version)
Creamy pasta salad with crispy bacon, cheddar, and ranch—a crowd-pleasing side for any occasion.
# What You Need:
→ Pasta
01 - 12 oz rotini or elbow macaroni
→ Dairy & Dressings
02 - 1 1/2 cups shredded sharp cheddar cheese
03 - 1 cup sour cream
04 - 1/2 cup mayonnaise
05 - 1 packet (1 oz) ranch seasoning mix
→ Proteins
06 - 8 slices bacon, cooked until crispy and crumbled
→ Vegetables
07 - 2/3 cup frozen peas, thawed
08 - 3 stalks green onions, sliced thin
→ Optional Garnish
09 - Extra bacon, cheddar, or green onions
# How To Make:
01 - Prepare pasta according to package directions. Drain thoroughly, rinse under cold water to stop cooking process, and set aside to cool completely before combining with other ingredients.
02 - In a large mixing bowl, whisk together sour cream, mayonnaise, and ranch seasoning mix until completely smooth and well combined.
03 - Add cooled pasta to the dressing. Fold in shredded cheddar cheese, crumbled bacon, thawed peas, and sliced green onions. Toss thoroughly to ensure even distribution of ingredients.
04 - Refrigerate pasta salad for at least 1 hour to allow flavors to develop and meld. Chilling enhances the overall taste and texture.
05 - Before serving, garnish with additional bacon bits, extra shredded cheese, or fresh green onion slices if desired. Serve cold for best flavor and texture.
# Expert Advice:
01 -
- The creamy ranch dressing clings to every twist of pasta, making each bite impossibly satisfying
- Bacon and sharp cheddar create that perfect salty savory combo that keeps everyone coming back for seconds
02 -
- Hot pasta melts the cheese and makes the dressing separate, so let it cool completely before mixing
- The salad needs at least an hour in the fridge but tastes even better the next day
03 -
- Skip the thawing step for the peas and just rinse them under cold water to save time
- Reserve a handful of cheese and bacon to sprinkle on top for the prettiest presentation