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A crowd-pleasing, easy-to-make pasta salad with rotini pasta, crispy bacon, sharp cheddar, peas, and creamy ranch-mayonnaise dressing, perfect for make-ahead meals and parties.

Ingredients

Scale
  • 1 lb rotini pasta
  • ¾ cup ranch dressing (plus extra if needed)
  • ½ cup mayonnaise
  • 8 strips of bacon, cooked crispy and crumbled
  • 1½ cups sharp cheddar cheese, cubed
  • 1 cup frozen peas, thawed
  • ½ cup red onion, diced
  • Salt and pepper to taste

Instructions

  1. Salt the pasta water well.
  2. Cook the rotini pasta al dente according to package instructions.
  3. Drain the pasta and rinse under cold water until completely cool.
  4. If making ahead, toss cooled pasta with a teaspoon of neutral oil to prevent sticking.
  5. Cook bacon until crispy, drain, cool, and crumble.
  6. In a large bowl, whisk together ¾ cup ranch dressing and ½ cup mayonnaise until smooth and creamy.
  7. Add cooled pasta, crumbled bacon, cubed cheddar cheese, thawed peas, and diced red onion to the bowl.
  8. Toss everything to coat evenly and season with salt and pepper to taste.
  9. Refrigerate for at least 1 hour and add more dressing after chilling if the salad seems dry.

Notes

Start with less dressing and add more after chilling as pasta absorbs dressing over time., Add delicate fresh ingredients like herbs and tomatoes just before serving to keep them fresh., Cook pasta al dente to avoid mushiness after chilling., Keep bacon crispy by adding it just before serving., Store pasta salad in an airtight container in the fridge for 3–4 days., Avoid freezing creamy, mayo-based pasta salads as texture will be affected., For best texture, keep crunchy toppings and delicate herbs separate until serving.

Nutrition

Find it online: https://cookingcrumbs.com/15-easy-pasta-salad-recipes-you-can-make-in-30-minutes/