Description
A creamy and tangy pasta salad that’s quick to whip up, perfect for picnics and gatherings.
Ingredients
Scale
- 8 oz Short Pasta (rotini or elbow macaroni)
- 1 cup Sour Cream (or Greek yogurt)
- 1 cup Ranch Dressing (homemade or store-bought)
- 1 cup Cheddar Cheese (grated, or substitute with pepper jack)
- 6 slices Bacon (cooked until crispy)
- 1/2 cup Green Onions (chopped)
- 1 cup Cherry Tomatoes (halved, optional)
- 1 cup Bell Peppers (diced)
- 1 cup Grilled Chicken (optional)
Instructions
- Boil salted water and cook the pasta until just tender.
- Drain pasta and rinse with cool water.
- Cook bacon in a skillet until crisp.
- Drain bacon on paper towels and chop when cool.
- Chop green onions, bell peppers, and halve cherry tomatoes.
- Mix sour cream and ranch dressing in a bowl until smooth.
- Stir in grated cheddar cheese to the dressing mix.
- Add pasta and vegetables to a large bowl.
- Toss in chopped bacon and grilled chicken if using.
- Pour the dressing over the pasta and toss to coat.
- Taste and add salt and pepper as needed.
- Chill the salad for at least one hour for best flavor.
- Serve cold or at room temperature.
Notes
For a lighter option, swap sour cream for Greek yogurt. Add extra veggies for more color and nutrition.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg
Keywords: pasta salad, summer salad, easy recipe, picnic dish