If you’re looking for a refreshing and hearty dish that brings together the smoky flavor of bacon with the creamy goodness of ranch dressing, look no further! This bacon ranch pasta salad is not only easy to make but also a crowd-pleaser that will be a hit at your next gathering or picnic. Packed with flavor and crunch, it’s the perfect side or main dish for warm weather.
Ingredients
- 8 oz rotini pasta
- 6 slices of cooked bacon, chopped
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely chopped
- 1 cup ranch dressing
- 1/2 cup cheddar cheese, shredded
- Salt and pepper to taste
- Fresh parsley for garnish
Servings and Cooking Time
This recipe yields about 6 servings. Preparation time is approximately 15 minutes, and cooking time is around 10 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 350 calories, 20g fat, 30g carbohydrates, and 10g protein. This nutritional breakdown is based on one person.
Step-by-Step Cooking Process
- Cook the rotini pasta according to package instructions; drain and rinse under cold water.
- In a large bowl, combine the cooked pasta with chopped bacon, cherry tomatoes, cucumber, and red onion.
- Add the ranch dressing to the pasta mixture and stir to combine.
- Fold in the shredded cheddar cheese gently.
- Season with salt and pepper to taste.
- Chill the salad in the refrigerator for at least 30 minutes to allow flavors to meld.
- Before serving, give the salad a good stir.
- Garnish with fresh parsley for a pop of color.
- Serve chilled or at room temperature.
- Store leftovers in an airtight container in the fridge.
Alternative Ingredients
You can substitute the rotini pasta with any pasta of your choice, such as penne or fusilli. For a healthier option, use Greek yogurt instead of ranch dressing and turkey bacon instead of regular bacon.
Serving and Pairings
This pasta salad pairs wonderfully with grilled chicken, burgers, or as a side at barbecues. It’s also great on its own for a light lunch.
Storage and Reheating
Store the bacon ranch pasta salad in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed cold and does not need reheating. Freezing is not recommended as it can affect the texture of the ingredients.
Cooking Mistakes
- Overcooking the pasta can lead to a mushy salad; aim for al dente.
- Using too much dressing can make the salad soggy; add gradually.
- Not chilling the salad before serving can dull the flavors; allow time to marinate.
- Forgetting to season the salad can lead to blandness; always taste before serving.
- Being heavy-handed with the onions can overpower other flavors; use sparingly.
Helpful Tips
- Cook bacon in the oven for even crispness.
- Use seasonal vegetables for freshness.
- Replace ranch with your favorite dressing for a twist.
- For a little kick, add diced jalapeños.
FAQs
Can I make this salad a day in advance?
Yes, you can prepare this salad a day in advance. Just store it in the refrigerator and give it a good stir before serving to redistribute the dressing.
What other vegetables can I add?
Feel free to add bell peppers, corn, or avocado for extra flavor and texture. Just ensure they complement the overall taste.
Is it possible to make this dish vegan?
Yes, you can make a vegan version by using plant-based bacon and a dairy-free ranch dressing.
How long does this salad last in the fridge?
The salad can last up to 3 days in the refrigerator if stored properly in an airtight container.
Can I use a different type of pasta?
Absolutely! Any pasta shape works, but be sure to adjust the cooking time as needed.
What can I serve with this pasta salad?
This salad pairs well with grilled meats, sandwiches, or as part of a picnic spread.
Conclusion
This bacon ranch pasta salad is a delightful combination of flavors and textures that makes it a perfect choice for any gathering. With its creamy dressing and crispy bacon, it’s sure to be a favorite. Enjoy it as a side dish or a light meal, and savor the freshness of summer in every bite.
Bacon Ranch Pasta Salad Recipe
Ingredients
- 8 oz rotini pasta
- 6 slices of cooked bacon chopped
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/2 cup red onion finely chopped
- 1 cup ranch dressing
- 1/2 cup cheddar cheese shredded
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the rotini pasta according to package instructions; drain and rinse under cold water.
- In a large bowl, combine the cooked pasta with chopped bacon, cherry tomatoes, cucumber, and red onion.
- Add the ranch dressing to the pasta mixture and stir to combine.
- Fold in the shredded cheddar cheese gently.
- Season with salt and pepper to taste.
- Chill the salad in the refrigerator for at least 30 minutes.
- Before serving, give the salad a good stir.
- Garnish with fresh parsley for a pop of color.
- Serve chilled or at room temperature.
- Store leftovers in an airtight container in the fridge.
