Ranch Pasta Salad With Bacon
Chunks of Cheddar cheese, sweet peas, bacon, tomatoes, and pasta are all tossed in a creamy ranch dressing for a classic side dish that everyone loves.
Servings: 18
Calories: 215kcal
Ingredients
- ⅔ cup mayonnaise
- ⅔ cup sour cream
- ⅓ cup milk
- 1 package dry ranch dip mix
- 12 ounces rotini pasta cooked and cooled to room temperature
- 6 slices bacon cooked and crumbled
- 9 oz frozen green peas thawed
- 1 cup grape tomatoes halved
- 1 cup sharp Cheddar cheese diced
Instructions
- Combine mayonnaise, sour cream, milk and dry ranch packet ingredients in a small bowl and set aside.
- Place cooked pasta bacon, peas, tomatoes, and Cheddar cheese in a large mixing bowl and toss gently.
- Stir in dressing and mix until all ingredients are well coated.
- Refrigerate at least 1 hour to allow flavors to combine. Serve cold.
Video
Notes
- Peas can be thawed overnight in the refrigerator or thawed in a colander with running cold water.
- You can use any type of small tomato that you like. Cherry tomatoes, grape tomatoes, and roma tomatoes all work well.
- Be sure to cut cheese into small cubes or you can use shredded Cheddar cheese.
- Feel free to use any type of cheese that you like in this salad. Colby jack, mozzarella, and pepper jack are all great options.
- This salad is best if chilled for at least an hour before serving. This will allow the flavors to combine and the salad to thicken.
- You can substitute Hidden Valley Ranch dressing in place of the mayonnaise, sour cream, milk, and dry ranch dip mix.
Nutrition
Calories: 215kcal | Carbohydrates: 17g | Protein: 6g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 20mg | Sodium: 149mg | Potassium: 135mg | Fiber: 2g | Sugar: 2g | Vitamin A: 309IU | Vitamin C: 7mg | Calcium: 68mg | Iron: 1mg
