Addictive Crack Pasta Salad (Printable)
Creamy pasta salad with crispy bacon, sharp cheddar, and ranch—perfect for any gathering.
# What You Need:
→ Pasta
01 - 12 oz rotini or elbow macaroni
→ Dairy & Dressings
02 - 1 1/2 cups shredded sharp cheddar cheese
03 - 1 cup sour cream
04 - 1/2 cup mayonnaise
05 - 1 packet (1 oz) ranch seasoning mix
→ Proteins
06 - 8 slices bacon, cooked until crispy and crumbled
→ Vegetables
07 - 2/3 cup frozen peas, thawed
08 - 3 stalks green onions, sliced thin
→ Optional Garnish
09 - Extra bacon, cheddar cheese, or green onions
# How To Make:
01 - Cook pasta according to package directions until al dente. Drain thoroughly, rinse under cold water to stop cooking, and set aside to cool completely.
02 - In a large mixing bowl, whisk together sour cream, mayonnaise, and ranch seasoning mix until completely smooth and well combined.
03 - Add cooled pasta to the dressing. Fold in shredded cheddar cheese, crispy bacon crumbles, thawed peas, and sliced green onions. Toss thoroughly to coat evenly.
04 - Refrigerate pasta salad for at least 1 hour, or up to overnight, to allow flavors to meld and dressing to penetrate the pasta.
05 - Garnish with additional bacon, cheddar cheese, or green onions if desired. Serve cold alongside grilled meats, BBQ, or as a standalone dish.
# Expert Tips:
01 -
- Everything comes together in under 40 minutes with zero cooking beyond the pasta and bacon
- The flavor actually gets better after sitting in the fridge, making it perfect for meal prep
02 -
- Hot pasta will melt your cheese and make your dressing separate and turn weirdly oily, so please for the love of good food, let that pasta cool completely before mixing anything
- This salad genuinely tastes better after sitting for several hours or even overnight, so don't be afraid to make it the day before you need it
03 -
- Cook your bacon in the oven at 400°F for 15-20 minutes for the most perfectly crispy, evenly cooked results without any splattering mess on your stovetop
- Skip the thawing step for peas by tossing them into the colander while you're draining the hot pasta—the residual heat will thaw them perfectly