Cheddar Bacon Ranch Pasta Salad
This cheddar bacon ranch pasta salad is a delicious cold salad recipe that the whole family will enjoy. Made with bacon, tomatoes, ranch dressing, and crisp cucumbers this salad is truly a blend of refreshing flavors and textures in every bite.
Servings: 8 servings
Calories: 447kcal
Cost: Recipe $7.67 / Serving $0.96
Ingredients
- 1 box (12 ounces) rotini noodles ($0.98)
- 1 cup frozen peas ($0.48)
- ½ cup ranch dressing ($0.41)
- ¼ cup mayonnaise or sour cream ($0.22)
- 1 cup cherry tomatoes, halved ($1.42)
- 1 cup cucumber, peeled, seeded, and diced ($0.82)
- 4 ounces cheddar cheese, shredded ($1.00)
- 5 strips bacon, cooked and crumbled ($0.50)
- 1 can (2.25 ounces) sliced black olives, optional ($1.84)
Instructions
- Cook pasta. Bring a large pot of water to a boil and cook the rotini according to package directions.
- Add peas. During the last 1 to 2 minutes of cooking, add the frozen peas to the pot to thaw and heat through.
- Cool. Drain the pasta and peas in a colander, then rinse under cold water until fully cooled. Drain well.
- Mix dressing. In a small bowl, whisk together the ranch dressing and mayonnaise until smooth.
- Assemble salad. Add the cooled pasta and peas, dressing, tomatoes, cucumber, cheddar cheese, bacon, and olives, if using, to a large mixing bowl. Toss until evenly coated.
- Chill or serve. Serve immediately or cover and refrigerate until ready to serve.
Notes
- Pea options. Peas can be reduced or omitted entirely if desired.
- Make ahead. Pasta salad can be refrigerated for up to 4 days. Stir in a little extra ranch or mayo if it dries out.
- Food safety. Do not leave pasta salad at room temperature for more than 2 hours.
Nutrition
Serving: 1serving | Calories: 447kcal | Carbohydrates: 40g | Protein: 13g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 696mg | Potassium: 260mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1996IU | Vitamin C: 7mg | Calcium: 137mg | Iron: 1mg
