Description
A creamy, tangy, and salty pasta salad featuring smoky bacon, sharp cheddar, and a ranch-sour cream dressing, perfect for picnics and potlucks.
Ingredients
Scale
- 1 cup Rotini
- 1 cup Elbow Macaroni
- 1 cup Liquid Ranch Dressing
- 1/2 cup Sour Cream
- 1 cup Cheddar Cheese
- 6 slices Bacon
- 2 stalks Green Onions
- 1 cup Diced Tomatoes
- 1 cup Roasted Potatoes (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the rotini and elbow macaroni and cook according to package instructions until al dente (usually 8–10 minutes). Drain and rinse briefly under cool water to stop cooking and remove excess starch. Set aside to cool slightly.
- Cook the bacon in a skillet over medium heat until crisp, about 6–8 minutes. Transfer to paper towels to drain and cool, then chop into bite-sized pieces.
- Whisk together the ranch dressing and sour cream until fully combined and smooth.
- Add the slightly warm pasta and toss with about half the dressing to help the pasta absorb flavor.
- Add the remaining dressing, grated cheddar, chopped bacon, green onions, and diced tomatoes. Gently fold everything together until evenly distributed.
- Cover and refrigerate the pasta salad for at least 30 minutes; overnight chilling is even better.
Notes
Adjust dressing gradually and chill before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Mixing and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 30mg