Addictive Crack Pasta Salad (Printable version)

Creamy pasta salad with crispy bacon, cheddar, and ranch.

# What you need:

→ Pasta

01 - 12 oz rotini or elbow macaroni

→ Dairy & Dressings

02 - 1 1/2 cups shredded sharp cheddar cheese
03 - 1 cup sour cream
04 - 1/2 cup mayonnaise
05 - 1 packet (1 oz) ranch seasoning mix

→ Proteins

06 - 8 slices bacon, cooked until crispy and crumbled

→ Vegetables

07 - 2/3 cup frozen peas, thawed
08 - 3 stalks green onions, sliced thin

→ For Garnish (Optional)

09 - Extra bacon, cheddar, or green onions

# How to make it:

01 - Cook the pasta according to package instructions. Drain, rinse under cold water, and set aside to cool completely.
02 - In a large mixing bowl, whisk together sour cream, mayonnaise, and ranch seasoning until smooth.
03 - Add cooled pasta to the bowl, then fold in cheddar cheese, bacon, peas, and green onions. Toss well to combine.
04 - Chill pasta salad in the refrigerator for at least 1 hour to allow flavors to meld.
05 - Garnish with extra bacon, cheddar, or green onions before serving, if desired. Serve cold.

# Expert tips:

01 -
  • The creamy ranch dressing clings to every twist of pasta, making each bite impossibly flavorful
  • It actually tastes better after sitting in the fridge, so you can make it hours before guests arrive
  • Something magical happens when salty bacon meets sharp cheddar and cool, tangy dressing
02 -
  • Never skip the cold rinse or your pasta will keep cooking and turn mushy
  • The salad needs that full hour in the fridge to taste its absolute best
  • Room temperature pasta salad is fine, but cold is when the magic really happens
03 -
  • Cook your bacon in the oven at 400°F for 15 minutes for the most evenly crispy results
  • Reserve a handful of cheese to sprinkle on top right before serving for the prettiest presentation

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