Description
Smoky bacon bits and fresh veggies coat every twist of rotini in a creamy ranch dressing. Chill it until cold, then taste the cool crunch of cucumber and burst of tomato with each forkful—all tied together by tangy cheddar.
Ingredients
- 8 oz rotini pasta
- 6 slices bacon
- 1 cup cherry tomatoes
- 1 cup cucumber
- 1/2 cup red onion
- 1 cup shredded cheddar cheese
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 packet ranch seasoning mix
- 2 tbsp fresh dill
- Salt to taste
- Pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook rotini pasta according to package directions until al dente. Drain and rinse under cold water; set aside.
- In a skillet over medium heat, cook bacon slices until crispy. Transfer to a paper towel–lined plate to drain, then chop into bite-sized pieces.
- In a large bowl, whisk together mayonnaise, sour cream, ranch seasoning mix, and fresh dill until smooth.
- Add cooled pasta, chopped bacon, cherry tomatoes, cucumber, red onion, and shredded cheddar cheese to the bowl.
- Toss all ingredients gently until everything is evenly coated with the ranch dressing.
- Season with salt and pepper to taste, then cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Give the salad a quick stir before serving and garnish with additional dill if desired.
Notes
- Salad can be refrigerated for up to 2 days
- For extra creaminess, add a splash of milk to the dressing
- Feel free to swap bacon with turkey bacon for a leaner dish
- Serve chilled and garnish with additional fresh herbs