Creamy Ranch Pasta Salad (Print-Friendly Format)
Rotini in creamy ranch dressing with bacon, peas, and smoked cheddar—chill for summer entertaining.
# Required Ingredients:
→ Pasta
01 -
285 g rotini pasta
→ Dressing
02 -
120 ml mayonnaise
03 -
120 ml Greek yogurt
04 -
60 ml buttermilk
05 -
1 teaspoon dried dill
06 -
0.5 teaspoon garlic powder
07 -
0.5 teaspoon onion powder
08 -
0.25 teaspoon kosher salt
09 -
0.25 teaspoon ground black pepper
→ Add-ins
10 -
10 slices bacon, cut into 5 cm pieces
11 -
185 g frozen green peas
12 -
225 g smoked cheddar cheese, cut into cubes
13 -
225 g sharp cheddar cheese, cut into cubes
14 -
0.25 cup chopped fresh parsley
# How to Make It:
01 -
Bring a large pot of salted water to a boil. Add rotini and cook according to package directions until al dente. Drain and spread pasta on a baking sheet to cool.
02 -
In a mixing bowl, whisk together mayonnaise, Greek yogurt, buttermilk, dried dill, garlic powder, onion powder, kosher salt, and black pepper until smooth. Refrigerate until needed.
03 -
Place frozen peas in a fine mesh strainer and rinse under cold water until thawed. Set aside to drain.
04 -
Cook bacon pieces in a skillet over medium heat for about 10 minutes until crisp. Transfer bacon to a paper towel-lined plate and allow to cool, then roughly chop.
05 -
In a large mixing bowl, combine cooled pasta, thawed peas, diced bacon, smoked cheddar, sharp cheddar, and chopped parsley. Pour dressing over the ingredients and gently mix until evenly coated.
06 -
Refrigerate pasta salad until thoroughly chilled. Serve cold.
# Additional Information:
01 -
Ensure the pasta is fully cooled before tossing with the dressing to prevent it from absorbing excess liquid and becoming gummy.
02 -
For a lighter salad, reduce the amount of cheese by half or select only smoked cheddar.
03 -
Alternative pasta shapes such as penne, bow ties, orecchiette, or cavatappi can be substituted for rotini.