Description
A creamy, tangy, and colorful Ranch Pasta Salad loaded with fresh veggies, tender pasta, and optional crispy bacon—perfect for potlucks, picnics, or easy weeknight meals.
Ingredients
- 12 oz rotini or fusilli pasta
- 1 cup ranch dressing
- 1 cup cherry tomatoes, halved
- 1 cup diced cucumber
- 1/2 cup shredded Cheddar cheese
- 1/4 cup thinly sliced red onion (or green onion)
- 4 strips cooked bacon, crumbled (optional)
- 1/2 cup thawed frozen peas
- 1/2 cup diced bell peppers (red, yellow, or orange)
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain and rinse under cold water to cool.
- Meanwhile, prep all vegetables and toppings: halve tomatoes, dice cucumber and peppers, slice onion, thaw peas, and crumble bacon.
- In a large bowl, combine pasta, veggies, shredded cheese, and bacon if using. Pour in ranch dressing and gently toss until everything is coated.
- Season with salt and pepper to taste. Cover and chill for at least 1 hour before serving.
- Before serving, stir and add an extra drizzle of ranch if desired. Garnish with herbs, cheese, and bacon crumbles.
Notes
- Store in the refrigerator for up to 3 days; stir before serving.
- Do not freeze, as texture will be compromised.
- Substitute with your favorite pasta shapes or extra veggies to customize.
