Pasta Salad with Bacon and Ranch
A crowd-pleasing pasta salad that combines savory bacon, creamy ranch dressing, and vibrant vegetables, perfect for gatherings and picnics.
Ingredients
Pasta and Bacon
- 8 oz elbow macaroni or your favorite pasta shape Cook according to package instructions.
- 4 slices thick-cut bacon Cooked and crumbled.
Vegetables
- 1 cup cherry tomatoes Halved.
- 1 cup cucumber Diced.
- 1/2 cup bell pepper Diced (red or yellow for sweetness).
- 1/4 red onion Finely chopped.
Dressing and Cheese
- 1 cup mozzarella cheese Cubed or shredded.
- 1/2 cup ranch dressing Store-bought or homemade.
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: Fresh parsley or green onions for garnish
Instructions
Preparation
- Begin by bringing a large pot of salted water to a rolling boil. Add 8 oz of elbow macaroni and cook according to package instructions until al dente (usually about 8-10 minutes). Drain and rinse under cold water to halt the cooking process, then set aside.
- While the pasta cooks, heat a skillet over medium heat and cook 4 slices of bacon until crispy. Remove, crumble, and set aside.
- In a mixing bowl, combine 1 cup halved cherry tomatoes, 1 cup diced cucumber, 1/2 cup diced bell pepper, and 1/4 finely chopped red onion.
Combining
- In a large bowl, mix the drained pasta, crumbled bacon, chopped vegetables, and 1 cup of mozzarella cheese.
- Drizzle with 1/2 cup of ranch dressing and 1 tablespoon of olive oil, then toss until everything is well-coated. Add salt and pepper to taste.
Chilling
- For the best flavor, allow the salad to chill in the refrigerator for at least 30 minutes before serving.
Notes
You can make this pasta salad even more nutritious by using whole grain pasta or turkey bacon. Serve alongside grilled meats or on its own as a light lunch.