Addictive Crack Pasta Salad (Printable version)
Creamy pasta salad with crispy bacon, cheddar, and ranch—perfect for cookouts.
# Ingredient list:
→ 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 cheese, or green onions
# Directions:
01 - Boil pasta according to package directions until al dente. Drain thoroughly, rinse under cold water to stop cooking, and transfer to a large bowl to cool completely.
02 - In a separate mixing bowl, whisk together sour cream, mayonnaise, and ranch seasoning packet until completely smooth and well blended.
03 - Pour dressing over cooled pasta. Add shredded cheddar, crumbled bacon, thawed peas, and sliced green onions. Fold gently until evenly distributed.
04 - Refrigerate pasta salad for at least 1 hour, or up to overnight, to allow flavors to develop fully. Keep covered until ready to serve.
05 - Top with additional crispy bacon, extra cheddar, or fresh green onions just before serving. Serve chilled for best texture and flavor.
# Expert Tips:
01 -
- The dressing clings to every twist and turn of the pasta, so each bite delivers the same perfect balance of flavors
- It actually tastes better after sitting in the fridge for a day, making it ideal for make-ahead entertaining
02 -
- The pasta absorbs quite a bit of that creamy dressing as it sits, so do not panic if it looks slightly loose when you first mix it together
- Serving this straight from the fridge yields the best texture since the dressing firms up slightly and clings even better to the noodles
03 -
- Cook your bacon in the oven at 400 degrees for about 15 minutes to get perfectly crispy pieces without the mess of stovetop splattering
- Use the leftover bacon grease to sauté the green onions for a minute before folding them in, if you really want to deepen that smoky flavor