Addictive Crack Pasta Salad (Print version)

Creamy pasta salad with crispy bacon, sharp cheddar, and ranch seasoning. Perfect cold side for cookouts, BBQs, and picnics.

# 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, or green onions

# How To Make It:

01 - Cook the pasta according to package instructions until al dente. Drain thoroughly, rinse under cold water to stop cooking, and set aside to cool completely.
02 - In a large mixing bowl, whisk together sour cream, mayonnaise, and ranch seasoning until smooth and fully combined.
03 - Add cooled pasta to the bowl, then fold in cheddar cheese, bacon, peas, and green onions. Toss well until all ingredients are evenly distributed.
04 - Cover and refrigerate pasta salad for at least 1 hour to allow flavors to meld and develop fully.
05 - Garnish with extra bacon, cheddar, or green onions before serving if desired. Serve cold.

# Expert Advice:

01 -
  • Everything tastes better with bacon and cheese, but the ranch dressing ties it all together into something addictive
  • It actually gets better after sitting in the fridge, making it perfect for meal prep or making ahead
  • People will ask you for the recipe, guaranteed, and you can pretend it is a family secret
02 -
  • I once skipped rinsing the pasta under cold water and ended up with slightly melted cheese and a separated dressing, so do not skip that cooling step
  • The salad needs that minimum hour in the fridge or the ranch flavor will taste raw and harsh instead of mellow and delicious
  • This salad dries out in the fridge overnight, so stir in a splash of milk or another dollop of sour cream before serving leftovers
03 -
  • Cook your bacon in the oven at 400 degrees for 15 to 20 minutes for the most evenly crispy results with zero mess
  • Use freshly shredded cheese instead of pre-shredded bags, which contain anti-caking agents that can make the dressing grainy

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