Creamy bacon ranch pasta salad is packed full of delicious dressing, tender pasta, juicy tomatoes, cheese and crispy vegetables. The perfect side for a BBQ, potluck or dinner!
Ingredients
16ouncescavatappi pastaOr another short shaped pasta
1poundbaconsmall diced
8ouncesColby Jack cheesediced small
1pintgrape tomatoescut in half lengthwise
4green onionsthinly sliced
1/4cupred onionthinly sliced
2 1/2cupsranch dressingabout 20 ounces
4cupsromaine lettucediced, optional
Instructions
Boil a large pot of salted water. Add the dried cavatappi pasta and cook until al dente, usually 9 minutes but check the package. Drain the pasta in a colander and rinse with cold water. Toss pasta in the colander to drip dry the pasta as much as possible.
Dice bacon and add to a large skillet over medium-high heat. Cook the bacon until crispy, about 5-6 minutes. Drain any excess fat from the pan. Line a plate with paper towels and add the bacon. Use the paper towels to soak up any excess grease then set to the side.
Dice the Colby Jack Cheese into small cubes then set to the side. Slice the grape tomatoes in half and set to the side.
Slice the red onion as thinly as possible. Remove the roots from the green onions and chop thinly the rest of the green onion, both the green and white portions.
Pat the pasta dry with paper towels to remove any excess liquid. Add the cooked pasta, Colby Jack cheese, tomatoes, scallions, red onion, and ranch into a very large bowl and toss to combine. Cover and chill the pasta salad in the fridge for at least 1 hour or until ready to serve.
Right before serving add the cooked bacon and optional lettuce. Toss to combine then serve and enjoy!