Ingredients
- Pasta (rotini, shells, or your favorite): 1 pound
- Ranch Dressing: 1 cup
- Mayonnaise: 1/2 cup
- Bacon bits: 1 cup
- Cheddar cheese, cubed: 1 cup
- Cherry tomatoes, halved: 1 pint
- Broccoli florets, steamed and cooled: 1 cup
- Green onions, sliced: 1/2 cup
Instructions
- Step 1: Cook the pasta according to package directions until al dente. Drain well and rinse with cold water to stop the cooking process.
- Step 2: In a large bowl, combine the ranch dressing and mayonnaise. Whisk together until smooth.
- Step 3: Add the cooked and cooled pasta to the dressing mixture. Toss to coat evenly.
- Step 4: Add the bacon bits, cheddar cheese, cherry tomatoes, broccoli florets, and green onions to the pasta.
- Step 5: Gently stir all ingredients together until well combined.
- Step 6: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.
Notes
- To prevent the pasta from absorbing too much dressing and becoming soggy, add an extra spoonful of mayonnaise just before serving if needed.
- This salad is best enjoyed cold; avoid reheating as it can affect the texture and flavor of the dressing.
- Serve this ranch pasta salad as a crowd-pleasing side dish at your next picnic or barbecue for a refreshing twist.
- Store leftover pasta salad in an airtight container in the refrigerator for up to 3 days for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American