Creamy Bacon Ranch Pasta Salad

 

Creamy Bacon Ranch Pasta Salad

Ingredients

8 ounces small pasta shells (about 2 cups uncooked)

6 slices of bacon, cooked until crispy and crumbled

1 cup mayonnaise (full-fat recommended for richness)

½ cup sour cream (adds tang and creaminess)

1 (1-ounce) packet ranch seasoning mix

1 cup cherry tomatoes, halved for fresh, juicy bursts

1 cup cheddar cheese, shredded or cubed (sharp or mild, your choice)

1 cup frozen green peas, thawed and drained

2 green onions, thinly sliced for a mild oniony bite

Crumbled croutons, for topping (optional, adds crunch)

Instructions

Cook the Pasta

Bring a large pot of salted water to a boil. Cook the pasta shells according to package instructions until al dente. Drain and set aside to cool completely.

Cook the Bacon

In a skillet over medium heat, cook the bacon slices until crispy. Transfer to a plate lined with paper towels to drain, then crumble or chop into bite-sized pieces.

Prepare the Dressing

In a small mixing bowl, whisk together the mayonnaise, sour cream, and ranch seasoning until smooth and well combined. Set aside.

Assemble the Salad

In a large mixing bowl, combine the cooked pasta, crumbled bacon, halved cherry tomatoes, thawed peas, and shredded or cubed cheddar cheese. Pour the dressing over the top and toss gently until everything is evenly coated.

Chill and Serve

Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld. Just before serving, sprinkle with crumbled croutons and sliced green onions for extra crunch and freshness.