20-Minute Creamy Bacon Ranch Pasta Salad
Ingredients
The salad
-
16
ounces
dried cavatappi pasta
-
12
ounces
sliced bacon, cooked and diced
-
1
cup
shredded cheddar cheese
-
1
cup
cherry or grape tomatoes, halved
-
1
cup
shredded carrots
-
1
cup
frozen baby peas, thawed and rinsed
The dressing
-
½
cup
sour cream
-
½
cup
mayonnaise
-
⅓
cup
milk
-
3
tablespoons
ranch seasoning
-
2
tablespoons
cider vinegar
-
1
teaspoon
minced garlic
-
to taste
salt
-
to taste
pepper
Instructions
- Cook the pasta according to package directions, then drain and rinse with cold water.
- Transfer the pasta to a bowl and add the bacon, cheese, tomatoes, carrots, and peas.
- In a separate bowl, mix together the sour cream, mayonnaise, milk, ranch seasoning, cider vinegar, garlic, salt, and pepper.
- Pour the dressing over the pasta salad and toss until everything is evenly coated.
- Refrigerate the pasta salad for an hour to allow the flavors to meld.
Nutrition Facts (estimated)
Servings
8
Calories
406
Total fat
35g
Total carbohydrates
10g
Total protein
11g
Sodium
906mg
Cholesterol
58mg
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