Ingredients
Pasta Salad Base
- 8 oz short pasta (rotini or elbow macaroni recommended) Cook according to package instructions
Creamy Dressing
- 1 cup sour cream (Greek yogurt can be a substitute)
- 1 cup liquid ranch dressing (store-bought or homemade)
Mix-ins
- 1 cup cheddar cheese (grated; can substitute with pepper jack)
- 6 slices bacon (cooked until crispy) Crumbled for mixing
- 1/2 cup green onions (chopped; chives can be an alternative)
- 1 cup cherry tomatoes (halved)
- 1 cup grilled chicken (optional for protein)
- 1 cup bell peppers (diced)
Method
Preparation
- Cook the pasta according to the package instructions. Drain and let it cool.
- In a large bowl, mix the sour cream and ranch dressing together.
- Once the pasta has cooled, add it to the bowl with the dressing.
- Stir in the cheddar cheese, bacon, green onions, cherry tomatoes, grilled chicken (if using), and bell peppers.
- Mix everything well until the pasta is fully coated.
- Cover the bowl and refrigerate for at least 30 minutes before serving to let the flavors blend.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 18gFat: 25gSaturated Fat: 8gSodium: 900mgFiber: 2gSugar: 3g
Notes
Serve this pasta salad chilled or at room temperature. It makes a great side dish for grilled meats, or you can enjoy it as a main course. Garnish with extra bacon or green onions for an attractive presentation. Store leftovers in an airtight container in the refrigerator for about 3 days.
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