Description
Creamy ranch pasta salad with crispy bacon, sweet green peas, and smoked cheddar cheese is a cool and creamy pasta salad recipe for summer.
Ingredients
Scale
- 10 ounces rotini
- 1/2 cup mayonnaise
- 1/2 cup greek yogurt
- 1/4 cup buttermilk
- 1 teaspoon dried dill
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 10 slices bacon, sliced into 2-inch pieces
- 1 1/2 cup frozen peas
- 8 ounces smoked cheddar cheese, cubed
- 8 ounces sharp cheddar cheese, cubed
- 1/4 cup chopped parsley
Instructions
- Boil the pasta following package instructions. While the pasta cooks, make the dressing by mixing the mayo yogurt, buttermilk, and all the seasonings, salt, and pepper in a bowl. Stick the dressing in the fridge until you’re ready to assemble the salad.
- When the pasta is done drain it and rinse it under cold water. Drain it well and spread it on a baking sheet. Place the frozen peas in a fine mesh strainer and run them under cold water so they thaw.
- Cook the bacon until it’s crispy, about ten minutes. Remove it from the pan and place it on a plate lined with paper towels. Once it’s cool enough to handle, roughly chop it.
- Place the pasta, peas, bacon, cheese, and parsley in a large bowl. Pour the dressing over the top and stir to combined. Chill the salad until you are ready to serve it.
- Category: Salads
- Method: Mix
- Cuisine: American
Nutrition
- Calories: 644
- Sugar: 4g
- Sodium: 773.1mg
- Fat: 44.9g
- Saturated Fat: 17.7g
- Unsaturated Fat: 23.8g
- Trans Fat: 0.6g
- Carbohydrates: 33.7g
- Fiber: 2.4g
- Protein: 25.4g
- Cholesterol: 88.2mg
Keywords: bacon ranch pasta salad
