Bacon Ranch Pasta Salad
Yield: 8 servings
This Bacon Ranch Pasta Salad recipe features elbow macaroni and bites of bacon, bell pepper, tomato, and cheddar cheese, all folded together in a creamy, tangy ranch dressing. It's a potluck side that's a guaranteed crowd-pleaser!
Ingredients
- 16 ounces uncooked elbow macaroni
- 1 cup seeded and diced Roma tomato
- 1 cup diced green bell pepper
- ¼ cup minced red onion
- 10 slices cooked bacon chopped
- 1 cup thick-shredded sharp cheddar
- ¾ cup good quality mayonnaise such as Hellman's (do not use "salad dressing" such as Miracle Whip)
- ¼ cup full-fat sour cream
- 3 tablespoons rice vinegar
- 1 packet 1 ounce Hidden Valley "The Original" Ranch Seasoning, or 3 tablespoons bulk
- 1½ teaspoons ground black pepper
Instructions
- Cook macaroni according to package instructions, until just al dente. Transfer cooked macaroni to a colander and run cold water over it until thoroughly cooled. Drain VERY well.
- Transfer drained macaroni to a large mixing bowl and add the tomato, green pepper, red onion, bacon, and cheddar. Fold to combine.
- In a small bowl, whisk together the mayonnaise, sour cream, rice vinegar, ranch seasoning, and black pepper.
- Pour the dressing over the macaroni mixture and fold to combine - enjoy immediately, if you like. Otherwise, if you're planning to chill it first, reserve about ⅓ cup of the dressing and store it in a covered container in the fridge. Fold the rest of the dressing into the salad, cover the salad tightly, and refrigerate. When you're ready to eat it, fold the reserved dressing into the salad, then enjoy.
Nutrition Information:
Serving: 1 Calories: 452kcal Carbohydrates: 24g Protein: 17g Fat: 32g Saturated Fat: 10g Polyunsaturated Fat: 19g Cholesterol: 55mg Sodium: 839mg Fiber: 2g Sugar: 3g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.