Bacon Ranch Pasta Salad: Deliciously Easy Comfort Food With Creamy Ranch Dressing
A creamy, cold pasta salad with halal-friendly smoky turkey bacon or crispy chickpeas, tangy ranch dressing, juicy tomatoes, olives, and melted cheese. Quick to make and perfect for gatherings or weeknight meals.
- Prep Time: 15
- Cook Time: 8
- Total Time: 23
- Yield: 8 servings 1x
- Category: quick
- Method: Boiling and Mixing
- Cuisine: American
- Diet: Flexitarian
Ingredients
12 ounces tri-color rotini pasta
1/2 cup mayonnaise
1/2 cup sour cream
1 ounce dry ranch seasoning mix
1/2 teaspoon garlic powder
1/2 cup milk
8 cooked, crumbled turkey bacon pieces or 1 cup crispy fried chickpeas
1 large tomato, diced
4.25 ounce can sliced black olives, drained
1 cup shredded cheddar cheese
Instructions
Bring a pot of salted water to a boil. Cook tri-color rotini for 8 minutes until al dente. Rinse with cold water and set aside.
In a large bowl, whisk mayonnaise, sour cream, ranch seasoning, garlic powder, and milk until smooth.
Add cooled pasta to the dressing. Stir in turkey bacon (or chickpeas), diced tomato, black olives, and cheddar cheese. Toss until fully coated.
Cover the bowl and refrigerate for at least 2 hours before serving.
Notes
Toast the ranch seasoning mix in a dry skillet for 30 seconds to enhance flavor.
Substitute sour cream with Greek yogurt for a lighter option.
Replace cheddar cheese with shredded mozzarella or vegan cheese for dietary preferences.
Chill for up to 24 hours for best texture and flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 950mg
- Fat: 19g
- Saturated Fat: 7g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg