Description
Ranch Pasta Salad with bacon, cheddar, and ranch dressing. Quick, comforting, and crowd-pleasing recipe perfect for summer gatherings.
Ingredients
Scale
- 1 pound (450g) rotini or fusilli pasta
- 1 cup (240ml) high-quality mayonnaise
- 1/2 cup (120ml) sour cream
- 2 tablespoons ranch seasoning mix (homemade or store-bought)
- 1/4 cup (60ml) buttermilk (for added tanginess)
- 1 cup (150g) cherry tomatoes, halved
- 1 medium cucumber (about 8oz/225g), diced into 1/2-inch pieces
- 1 bell pepper (any color), diced
- 1/3 cup (50g) red onion, finely chopped
- 1 cup (150g) cooked chicken breast, diced (optional)
- 1/2 cup (50g) shredded cheddar cheese
- 1/4 cup (10g) fresh dill, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Step 1: Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook until al dente, about 1 minute less than package instructions suggest (typically 7-8 minutes). You want the pasta to maintain some firmness since it will continue to absorb moisture from the dressing. Drain the pasta in a colander and immediately rinse under cold water until completely cooled, stirring gently to ensure all pasta is chilled.
- Step 2: In a large mixing bowl, combine the mayonnaise, sour cream, ranch seasoning, and buttermilk. Whisk until smooth and well-incorporated. Taste and adjust seasoning if needed – this is your opportunity to customize the dressing’s flavor profile before adding it to your Ranch Pasta Salad.
- Step 3: Add the cooled pasta to the dressing and fold gently until each piece is evenly coated. This step is crucial for developing the base flavor of your pasta salad with ranch dressing. Cover the bowl and refrigerate for 30 minutes to allow the pasta to absorb some of the dressing.
- Step 4: While the pasta chills, prepare your vegetables. Halve the cherry tomatoes, dice the cucumber (removing seeds if desired for less moisture), chop the bell pepper into bite-sized pieces, and finely dice the red onion. If using chicken, ensure it’s cooled and cut into even, bite-sized cubes.
- Step 5: After the pasta has chilled, add all prepared vegetables, chicken (if using), and shredded cheese to the bowl. Fold everything together gently but thoroughly, taking care not to break the pasta. Add the fresh dill, reserving a small amount for garnish. Season with salt and freshly ground black pepper to taste.
- Step 6: Cover the Ranch Pasta Salad and refrigerate for at least 2 hours before serving, though overnight is even better as the flavors will continue to develop. Before serving, taste again and adjust seasoning if needed. If the salad seems dry after chilling (as the pasta will absorb moisture), stir in a splash of buttermilk or a spoonful of sour cream to refresh the creaminess. Garnish with the reserved fresh dill.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 425 calories per serving
- Sugar: 4 grams
- Sodium: 590 mg
- Fat: 25 grams
- Saturated Fat: 6 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 35 grams
- Fiber: 2 grams
- Protein: 13 grams
- Cholesterol: 40 mg