Ingredients
Scale
- 1 pound pasta (rotini, farfalle, or penne)
- 1 cup mayonnaise
- 1 cup ranch dressing
- 1/2 cup milk
- 1/2 cup chopped bacon, cooked
- 1 cup cherry tomatoes, halved
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions
Instructions
- Step 1: Cook pasta according to package directions. Drain well and rinse with cold water. Set aside to cool completely.
- Step 2: In a large bowl, whisk together mayonnaise, ranch dressing, and milk until smooth.
- Step 3: Add the cooled pasta, bacon, cherry tomatoes, cheddar cheese, and green onions to the dressing.
- Step 4: Gently toss all ingredients together until well combined and everything is coated in the dressing.
- Step 5: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
- Step 6: Serve chilled.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, but the pasta may absorb some of the dressing over time.
- This salad is best served cold, so there's no need for reheating; just give it a good stir before serving.
- Serve this ranch pasta salad as a delightful side dish at your next picnic or barbecue, or even as a light and refreshing lunch.
- For an extra burst of flavor, try adding a pinch of garlic powder or dried dill to the dressing mixture before combining it with the pasta.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American