Description
Creamy Pasta Salad with bacon, ranch dressing, and cheddar cheese. Quick, comforting, and crowd-pleasing recipe for any occasion.
Ingredients
Scale
- 1 pound (450g) medium pasta shapes (rotini, fusilli, or farfalle)
- 2 cups (300g) cherry tomatoes, halved
- 1 medium cucumber, diced (about 1 cup/150g)
- 1 red bell pepper, diced (about 1 cup/150g)
- ½ red onion, finely diced (about ½ cup/80g)
- 1 cup (150g) black olives, sliced
- 8 ounces (225g) cheddar or mozzarella cheese, cubed
- 1 cup (240ml) mayonnaise
- ¼ cup (60ml) sour cream
- 3 tablespoons white wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon granulated sugar
- 2 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- Salt and freshly ground pepper to taste
Instructions
- Step 1: Cook the Pasta Bring a large pot of water to a rolling boil. Add 1 tablespoon salt and the pasta. Cook according to package instructions until al dente (usually 8-10 minutes). The pasta should maintain a slight firmness as it will continue to soften slightly in the dressing. Drain thoroughly in a colander and rinse immediately with cold water to stop the cooking process. Toss with 1 tablespoon olive oil to prevent sticking, then spread on a baking sheet to cool completely.
- Step 2: Prepare the Vegetables While the pasta cools, prepare all your vegetables. Halve the cherry tomatoes, dice the cucumber and bell pepper into uniform bite-sized pieces, and finely dice the red onion. Uniformity ensures balanced flavor in each bite of your creamy pasta salad. If using cheese, cube it into small pieces similar in size to your vegetables. Place all prepared ingredients in a large mixing bowl.
- Step 3: Make the Dressing In a medium bowl, whisk together mayonnaise, sour cream, white wine vinegar, Dijon mustard, sugar, minced garlic, and dried Italian herbs until smooth and well combined. Season with salt and freshly ground pepper to taste. The dressing should have a pourable consistency but remain thick enough to coat the back of a spoon. If it seems too thick, add a tablespoon of cold water or milk to thin it slightly.
- Step 4: Assemble the Salad Add the cooled pasta to your bowl of prepared vegetables and gently toss to combine. Pour approximately three-quarters of the dressing over the mixture and fold gently with a rubber spatula to avoid breaking the pasta. Continue mixing until everything is evenly coated. Reserve the remaining dressing for just before serving, as the pasta will absorb some dressing while chilling.
- Step 5: Chill and Serve Cover the creamy pasta salad and refrigerate for at least 2 hours, though overnight is preferable to allow flavors to meld completely. Before serving, stir gently and assess the consistency. Add the reserved dressing if needed, taste for seasoning, and adjust with salt and pepper. For an extra fresh touch, sprinkle with chopped fresh herbs just before bringing to the table.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380 calories per serving
- Sugar: 6 grams
- Sodium: 550 mg
- Fat: 23 grams
- Saturated Fat: 6 grams
- Unsaturated Fat: 17 grams
- Trans Fat: 0 grams
- Carbohydrates: 31 grams
- Fiber: 3 grams
- Protein: 12 grams
- Cholesterol: 30 mg