Ingredients
Scale
- 8 ounces uncooked rotini (or shells, elbows, or penne)
- 8 slices bacon, cooked crisp and crumbled
- 1 cup cherry tomatoes, halved
- ½ cup diced sweet bell pepper (any color)
- ½ cup frozen peas, thawed
- ½ cup shredded sharp cheddar cheese
- ¼ cup sliced green onions
- 1 cup mayonnaise (duke's preferred)
- ½ cup sour cream
- 1 (1-ounce) packet ranch seasoning mix
- 2 tablespoons fresh lemon juice (or apple cider vinegar)
- 1 teaspoon sugar
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- chopped fresh parsley
- extra crumbled bacon
Instructions
- In a large pot, bring salted water to a boil and cook the pasta until al dente according to package directions. Drain the pasta and rinse it under cold water until completely cooled.
- In a medium bowl, whisk together mayonnaise, sour cream, ranch seasoning, lemon juice, sugar, garlic powder, and black pepper until smooth.
- In a large bowl, mix the cooled pasta with bacon, tomatoes, bell pepper, peas, cheddar cheese, and green onions.
- Pour three-quarters of the dressing over the pasta salad and gently toss to coat. Cover the salad and refrigerate for at least 2 hours, storing the remaining dressing separately in the fridge.
- Just before serving, mix in the remaining dressing to refresh the salad. Taste it and adjust seasoning if necessary. Garnish with parsley or extra crumbled bacon.
Notes
For a lighter version, replace mayonnaise with Greek yogurt.
Feel free to customize with your favorite vegetables or additional proteins.
For best flavor, allow the salad to chill longer before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.