Ranch Pasta Salad Bowl (Print Version)
# Ingredients:
→ Salad Base
01 -
450 g dried pasta, such as rotini, farfalle, or penne
→ Dressing
02 -
240 ml ranch dressing, bottled or homemade
03 -
120 ml sour cream or Greek yogurt (optional, for extra creaminess)
04 -
Salt and freshly ground black pepper, to taste
→ Vegetables & Additions
05 -
150 g cherry tomatoes, halved
06 -
115 g shredded cheddar cheese
07 -
75 g red onion, finely chopped
08 -
75 g cucumber, diced
09 -
75 g bell peppers, chopped (any color)
10 -
60 g cooked bacon, crumbled (optional)
11 -
10 g fresh parsley or green onions, chopped
# Instructions:
01 -
Bring a large pot of salted water to the boil. Add pasta and cook according to package instructions until al dente. Drain and rinse under cold water to halt cooking. Set aside.
02 -
In a large mixing bowl, combine ranch dressing and sour cream or Greek yogurt if using. Season with a pinch of salt and black pepper. Whisk until smooth.
03 -
Add the cooled pasta to the bowl with dressing. Gently fold in cherry tomatoes, cheddar cheese, red onion, cucumber, bell peppers, bacon (if using), and fresh herbs. Toss until all ingredients are evenly coated.
04 -
Cover and refrigerate the salad for at least 30 minutes to enhance flavors. Stir well before serving and adjust seasoning as needed.
# Notes:
01 -
For best texture, use pasta cooked just to al dente and cool it thoroughly before combining.
02 -
The salad can be made in advance and stored covered in the refrigerator for up to four days.
03 -
Feel free to customize by adding grilled chicken, avocado, olives, or spicy elements like jalapeños or hot sauce.
04 -
If omitting bacon, the salad remains vegetarian.