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Bacon Ranch Pasta Dinner Salad - Creamy, Savory, and Satisfying

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Pasta: 12 ounces short-cut pasta (rotini, bowtie, shells, or penne)
  • Bacon: 8 slices, cooked crisp and crumbled (about 1 cup)
  • Cherry tomatoes: 1.5 cups, halved
  • Cucumber: 1 medium, seeded and chopped
  • Red onion: 1/3 cup, finely diced
  • Corn (optional): 1 cup, thawed if frozen or drained if canned
  • Cheddar cheese: 1 cup, small cubes or shredded
  • Fresh herbs: 1/4 cup chopped parsley or chives
  • Ranch dressing: 3/4 to 1 cup, store-bought or homemade
  • Sour cream or Greek yogurt: 1/4 cup, for extra creaminess
  • Lemon juice: 1 tablespoon, to brighten the flavors
  • Garlic powder: 1/2 teaspoon
  • Black pepper: 1/2 teaspoon, plus more to taste
  • Kosher salt: To taste (you may need less if using salty bacon and cheese)

Method
 

  1. Cook the pasta: Boil in well-salted water until just al dente. Drain and rinse under cool water to stop cooking. Shake off excess water.
  2. Cook the bacon: While pasta cooks, crisp the bacon in a skillet or bake in the oven. Drain on paper towels, then crumble.
  3. Prep the veggies: Halve the tomatoes, chop the cucumber, and finely dice the red onion. If using corn, thaw or drain it.
  4. Make the dressing: In a bowl, whisk ranch dressing, sour cream (or yogurt), lemon juice, garlic powder, and black pepper. Taste and adjust salt if needed.
  5. Toss the base: In a large bowl, combine cooled pasta, tomatoes, cucumber, onion, and corn. Add the cheddar and herbs.
  6. Add dressing: Pour in about 3/4 of the dressing. Toss gently to coat. Add more if needed for a creamy but not soupy salad.
  7. Fold in bacon: Add most of the crumbled bacon, reserving a little for garnish. Toss lightly.
  8. Chill: Cover and refrigerate at least 30–60 minutes to let the flavors meld. The pasta will absorb some dressing as it rests.
  9. Finish and serve: Before serving, taste and add a splash more dressing or a squeeze of lemon if it’s tightened up. Top with remaining bacon and extra herbs. Serve cold.