Ranch Pasta Salad
A delightful Ranch Pasta Salad featuring tri-color rotini, creamy dressing, and a mix of fresh ingredients, perfect for weeknights or gatherings.
Ingredients
Pasta and Dressing
- 12 ounces tri-color rotini pasta Adds visual interest and texture.
- 1/2 cup mayonnaise Provides creaminess.
- 1/2 cup sour cream Adds tang and moisture.
- 1 ounce dry ranch dressing/seasoning mix Gives primary flavor.
- 1/2 teaspoon garlic powder Enhances savory notes.
- 1/2 cup milk Adjusts creaminess and consistency.
Mix-ins
- 8 slices cooked bacon, chopped Adds crispiness and richness.
- 1 large tomato, diced Brings freshness and moisture.
- 4.25 ounces sliced black olives, drained Adds briny flavor.
- 1 cup shredded cheddar cheese Contributes creaminess and a sharp bite.
Instructions
Preparation
- Begin by bringing a large pot of water to a boil.
- Add the tri-color rotini pasta to the boiling water and cook it until al dente, about 8 minutes.
- Drain the pasta in a colander.
- Rinse the drained pasta with cold water and set it aside.
- In a large bowl, whisk together the mayonnaise, sour cream, dry ranch dressing mix, garlic powder, and milk.
- Add the cooled pasta, chopped bacon, diced tomato, drained olives, and shredded cheddar cheese to the bowl.
- Gently toss everything together until well combined.
- Cover the salad and chill it in the refrigerator for at least 2 hours before serving.
Notes
Allowing the salad to chill longer can enhance the flavor. Adjust the dressing consistency with milk according to preference.
Nutrition
Serving: 1g
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