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–+ servings
Ranch Pasta Salad

Creamy Ranch Pasta Salad That's a Total Crowd-Pleaser

This Creamy Ranch Pasta Salad is a crowd-pleaser with bold flavors and quick prep, perfect for gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Salads
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Salad
  • 12 ounces Dry Rotini Pasta can substitute elbow macaroni or penne
  • 8 slices Bacon can use turkey bacon or omit for vegetarian version
  • 1 cup Cherry or Grape Tomatoes can substitute with diced regular tomatoes
  • 1 cup Cheddar Cheese can substitute with non-dairy cheese
  • 1 cup Peas fresh or thawed frozen
  • 1 medium Red Bell Pepper can use other sweet peppers
  • 1/2 medium Red Onion can substitute with green onion
  • 1/2 cup Black Olives can omit or substitute with capers
For the Dressing
  • 1 cup Mayonnaise can substitute with Greek yogurt
  • 1/4 cup Milk adjust for desired thickness
  • 1 packet Dry Ranch Seasoning Mix can use homemade for fresher taste
  • 1 teaspoon Garlic Powder fresh garlic can be used for bolder flavor
  • 1 teaspoon Onion Powder can substitute with fresh finely chopped onion
  • 1 teaspoon Salt adjust as per preference
  • 1/2 teaspoon Freshly Ground Black Pepper can use white pepper for milder taste

Equipment

  • Large pot
  • Colander
  • medium mixing bowl
  • large mixing bowl
  • whisk
  • spatula

Method
 

Preparation
  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the dry rotini pasta and cook until al dente, about 8-10 minutes. Drain, rinse under cold water, and set aside.
  2. Prepare the Dressing: In a medium mixing bowl, whisk together mayonnaise, milk, dry ranch seasoning mix, garlic powder, onion powder, salt, and black pepper until smooth. Adjust thickness if needed.
  3. Combine Salad Ingredients: In a large bowl, mix the cooled pasta, crumbled bacon, halved tomatoes, shredded cheese, peas, diced bell pepper, chopped onion, and olives. Toss gently.
  4. Add the Dressing: Pour the dressing over the salad mix. Toss until well-coated.
  5. Chill (Optional): Cover and refrigerate for at least 30 minutes for flavors to meld.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 30gProtein: 10gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 1mg

Notes

Best served chilled. Adjust ingredients to personal taste preferences. Leftovers can be stored in the fridge for up to 4-5 days.

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