Bacon Ranch Pasta Salad
A delightful dish that combines rich flavors of bacon and fresh herbs with pasta, perfect for potlucks, picnics, or family gatherings.
Ingredients
For the dressing
- ⅔ cup mayonnaise
- ⅓ cup sour cream
- 2 cloves garlic, smashed
- ½ teaspoon onion powder
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh basil
- 1½ tablespoons chopped fresh parsley
For the salad
- 1 lb. medium shell pasta
- 10 slices bacon
- 1½ cups grape tomatoes, halved
- 1 cup frozen baby peas, thawed
- ½ cup small cubed cheddar cheese
- 2 green onions thinly sliced
- to taste Salt
- to taste Freshly ground black pepper
Instructions
Preparation
- Cook the pasta al dente according to package directions and drain well. Lightly rinse with cold water and drain again.
- In a medium bowl, mix the mayonnaise, sour cream, garlic, onion powder, chives, dill, basil, and parsley to make the dressing.
- Cover a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup. Lay the bacon slices in a single layer on the paper.
Cooking
- Bake at 375 degrees for 12-17 minutes or until crispy. Remove to paper towels to drain. Once cooled, chop the bacon coarsely.
Assembly
- In a large bowl, combine the cooked and drained pasta, chopped bacon, tomatoes, peas, cheddar, and green onions.
- Pour the dressing over the top and toss to coat. Season with salt and freshly ground black pepper.
- Cover and refrigerate until ready to serve.
Notes
Serve the Bacon Ranch Pasta Salad chilled or at room temperature. It's great as a side dish or as a main dish for a light lunch. You can garnish with extra herbs or bacon bits for a beautiful presentation. Store any leftovers in an airtight container in the refrigerator for up to 3 days.