Description
A delightful summer pasta salad featuring tri-color rotini, crispy bacon, and a creamy ranch dressing.
Ingredients
Scale
- 12 ounces tri-color rotini pasta
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 ounce dry ranch dressing mix
- 8 slices cooked bacon, chopped
- 1 large tomato, diced
- 4.25-ounce can sliced black olives, drained
- 1 cup shredded cheddar cheese
Instructions
- Cook the pasta by bringing a large pot of salted water to a boil. Add the tri-color rotini and cook for about 8 minutes until al dente.
- Drain the cooked pasta in a colander and rinse under cold water.
- Prep the dressing by whisking together the mayonnaise, sour cream, ranch dressing mix, garlic powder, and a splash of milk.
- Combine the cooled pasta with the dressing, then gently fold in the bacon, tomatoes, olives, and cheddar cheese.
- Refrigerate the pasta salad for at least 2 hours to enhance the flavors.
Notes
This pasta salad can be made a day ahead for deeper flavors. Avoid overcooking the pasta for the best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg