Today I decided to make Cheddar Bacon Ranch Pasta Salad. My best friend; Barbara, called me to say she wanted to come over to my house, and she also told me that she likes to eat salad. Then, in my mind, I imagined making a delicious salad for her. I’m sure she will love my Cheddar Bacon Ranch Pasta Salad. I deliberately wanted to write the recipe in this post. If you need it too, please read on and get the recipe here.
Cheddar Bacon Ranch Pasta Salad
Ingredients
Salad Ingredients
- 8 ounces pasta shells
- 8 ounces frozen peas thawed, about 1 1/2 cups
- 6 ounces grape tomatoes about 1 cup, halved
- 4 ounces cheddar or Colby jack cheese about 3/4 cup shredded
- 1/2 pound bacon cooked and crumbled
- Optional: chopped avocado for topping
Dressing Ingredients
- 1/2 cup mayonnaise
- 2 tablespoons milk
- 1/2 teaspoon dried dill
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried chives
- 1/4 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1-2 teaspoons fresh lemon juice
Instructions
1Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. When the pasta is tender, rinse well with cold water. While the pasta is cooking, rinse the peas to thaw them.
2In a large mixing bowl, whisk together the mayonnaise, milk, dill, parsley, chives, garlic powder, onion powder, salt, and pepper. Add the lemon juice, taste, and add more lemon if desired.
3Add the peas, cooked pasta, tomatoes, cheese, and bacon to the mixing bowl with the dressing. Stir gently to coat all the ingredients. Taste and adjust seasonings as desired.
4Cover and refrigerate until ready to serve. Stir again just before serving. Enjoy!
Notes
This recipe multiplies nicely for a crowd. 1/2 cup of store-bought ranch dressing or homemade ranch dip can be substituted for the dressing listed in this recipe. If you’re using this homemade ranch dip, you’ll want to thin it with 1-2 tablespoons of milk, just enough to make it thick and pourable.
If you are making this salad with gluten free pasta, you’ll want to make it right before serving it. Gluten free pasta noodles tend to get harder than we like after spending much time in the refrigerator.
