Creamy Bacon Ranch Pasta Salad

Covered in a creamy ranch dressing mix and tossed with bacon and peas, this pasta salad is one that your family will ask for time and time again.

Prep Time15

Cook Time15

Chill Time1

Total Time1 30

Course: Side Dish

Cuisine: American

Keyword: Bacon, Pasta Salad, Ranch

Servings:

Equipment

Ingredients

1 box small shell pasta (16 oz)
1 packet ranch dip mix (1 oz)
⅓ cup mayonnaise
1 container sour cream (16 oz)
2 teaspoons parsley
1 teaspoon dill
salt and pepper to taste
12 strips bacon, cooked and crumbled
1 block mild or sharp cheddar cheese, cubed (16 oz)
1 bag frozen peas, thawed (10 oz)

Instructions

Cook the shell pasta according to the directions on the package. When done, drain and rinse with cool water. Dump into a large mixing bowl and set aside to cool.
Mix the sour cream, mayonnaise, ranch seasoning, parsley, and dill. Stir until well combined and pour over the pasta. Stir together until all of the pasta is coated.
Add cubed cheese, thawed peas, and crumbled bacon. Toss to combine and season with salt and pepper as needed to taste.
Cover and chill for at least one hour before serving.

Notes

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

Transfer leftover pasta salad to an airtight container and store it in the refrigerator for up to three days.

Give it a quick stir before serving, and if the dressing seems a little thick after chilling, you can add a small spoonful of sour cream or mayo and stir it back together.

Nutrition