Ingredients
Scale
Let’s keep it simple but delicious. Here’s what you’ll need to create this family favorite:
- 8 ounces of rotini pasta
- 6 slices of bacon, cooked and crumbled
- 1 cup cherry tomatoes, halved
- 1 cup of shredded cheddar cheese
- 1/2 cup of red onion, finely chopped
- 1 cup of frozen peas, thawed
- 1/2 cup of ranch dressing
- 1/4 cup of sour cream
- 2 tablespoons of fresh dill, chopped
- Salt and pepper to taste
Feel free to substitute the rotini with any short pasta you have on hand, like penne or bowtie. If you’re out of fresh dill, dried dill works too, just use half the amount. And for those dairy-free friends, there are great plant-based ranch dressings and cheeses available.
Instructions
Ready to bring this dish to life? Here’s how you do it:
- Start by cooking the pasta according to package instructions. Once cooked, drain and rinse under cold water to stop the cooking process and cool the pasta. Set aside.
- In a large bowl, combine the ranch dressing and sour cream. Stir in the chopped dill, and season with salt and pepper.
- Add the cooled pasta to the bowl, tossing it gently to coat with the dressing mixture.
- Fold in the crumbled bacon, cherry tomatoes, cheddar cheese, red onion, and peas. Mix well until everything is evenly distributed.
- Adjust seasoning with more salt and pepper if needed. You can also add a dash more ranch dressing if you prefer a creamier salad.
- Chill in the refrigerator for at least 30 minutes before serving to let the flavors meld together. But, if you’re in a hurry, it’s perfectly tasty right away too!
Cooking tip: If you’re making this ahead of time, reserve some of the dressing to add just before serving. This helps keep the salad moist and fresh.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Loaded Bacon Ranch Pasta Salad, recipe, cooking, food
