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A creamy, flavorful pasta salad combining tender rotini, crispy bacon, sharp cheddar, and tangy ranch dressing, perfect for summer BBQs and potlucks. Ready in under 30 minutes with minimal hands-on time.

Ingredients

Scale
  • 8 ounces rotini pasta (or elbow macaroni or shells)
  • 1 cup sour cream (adjust based on creaminess preference)
  • ½ cup liquid ranch dressing (or substitute with homemade ranch)
  • 1 cup sharp cheddar cheese, freshly grated
  • 6 slices bacon, cooked until crispy
  • ¼ cup green onions, chopped (chives as alternative)

Instructions

  1. Bring a large pot of salted water to a boil. Cook pasta until al dente, about 8–10 minutes; drain and transfer to a large bowl to cool slightly.
  2. Preheat oven to 400°F (204°C). Arrange bacon slices on a sheet pan and bake until crispy, about 25 minutes. Let cool then chop into bite-sized pieces.
  3. In a small bowl, whisk together sour cream and liquid ranch dressing until smooth. Adjust seasoning to taste.
  4. When pasta is just warm, add chopped green onions, grated cheddar cheese, and half of the chopped bacon. Stir to combine.
  5. Pour the dressing over the pasta mixture and toss gently to coat all ingredients evenly.
  6. Refrigerate the pasta salad for at least 30 minutes to let flavors meld.
  7. Before serving, sprinkle the remaining bacon on top for added crunch.

Notes

Let pasta cool before adding dressing to prevent greasiness or clumping., Keep some bacon separate to sprinkle on top for crispy texture., Freshly grated cheddar yields better flavor and creamier texture than pre-shredded cheese., Chill salad for at least 30 minutes before serving for best flavor., Store leftovers in an airtight container in the refrigerator up to 5 days. Bacon may lose crispness but dish remains flavorful., Do not freeze the pasta salad as the creamy dressing can separate and the texture may suffer.

Nutrition

Find it online: https://cookingcrumbs.com/bacon-cheddar-ranch-pasta-salad-your-new-bbq-essential/