Addictive Crack Pasta Salad (Printable Version)
Creamy pasta salad loaded with crispy bacon, cheddar, and ranch flavor—guaranteed to be the star of your next gathering.
# What You'll 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
→ For Garnish (Optional)
09 - Extra bacon, cheddar, or green onions
# Directions:
01 - Cook pasta according to package instructions until al dente. Drain thoroughly and rinse under cold water to stop cooking process. Transfer to a large bowl and let cool completely.
02 - In a separate mixing bowl, whisk together sour cream, mayonnaise, and ranch seasoning mix until completely smooth and well combined.
03 - Pour the dressing over cooled pasta. Add shredded cheddar cheese, crispy bacon crumbles, thawed peas, and sliced green onions. Fold gently until all ingredients are evenly distributed.
04 - Cover the pasta salad and refrigerate for at least 1 hour, or up to overnight, to allow flavors to meld and develop.
05 - Before serving, give the salad a quick toss. Top with additional bacon, cheese, or green onions if desired. Serve chilled.
# Expert Tips:
01 -
- The creamy ranch dressing clings to every twist of pasta, while bits of crispy bacon create these incredible salty crunch pockets throughout
- It somehow tastes better after sitting in the fridge for a day, making it the ultimate makeahead ally for busy weeks
02 -
- I learned the hard way that adding cheese to warm pasta makes it clump together in these weird melted blobs, so patience with the cooling step is absolutely essential
- The salad needs at least an hour in the fridge, but letting it sit overnight transforms it from good to absolutely devastating
03 -
- Cook your bacon in the oven at 200C for 15 minutes instead of frying it, and you'll get perfectly even crispiness without the splatter mess
- Grate your own cheese from a block instead of buying pre shredded, as the anti caking agents on pre shredded cheese can make the dressing grainy