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Ingredients
Scale
- 8 ounces uncooked rotini (or shells, elbows, or penne)
- 8 slices bacon, cooked crisp and crumbled
- 1 cup cherry tomatoes, halved
- ½ cup diced sweet bell pepper (any color)
- ½ cup frozen peas, thawed
- ½ cup shredded sharp cheddar cheese
- ¼ cup sliced green onions
- 1 cup mayonnaise (duke's preferred)
- ½ cup sour cream
- 1 (1-ounce) packet ranch seasoning mix
- 2 tablespoons fresh lemon juice (or apple cider vinegar)
- 1 teaspoon sugar
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- chopped fresh parsley
- extra crumbled bacon
Instructions
- Cook the rotini pasta in a large pot of salted boiling water until al dente according to package directions. Drain and rinse under cold water until cooled.
- In a medium bowl, whisk together mayonnaise, sour cream, ranch seasoning, lemon juice, sugar, garlic powder, and black pepper until smooth to create the dressing.
- In a large bowl, combine the cooled pasta, crumbled bacon, halved cherry tomatoes, diced bell pepper, thawed peas, shredded cheddar cheese, and sliced green onions.
- Pour about three-quarters of the dressing over the pasta mixture and toss gently to coat. Cover and refrigerate for a minimum of 2 hours. Keep the remaining dressing in the fridge separately.
- Before serving, stir in the remaining dressing to refresh the salad. Taste and add additional seasoning if desired. Garnish with parsley or extra crumbled bacon.
Notes
For a lighter version, consider using Greek yogurt instead of sour cream.
Feel free to add more vegetables like cucumber or broccoli for extra nutrition.
This salad can be prepared a day in advance for even better flavor.
- Prep Time: 20 minutes
- Cook Time: 140 minutes
- Category: Salads
- Method: No-Cook/Cold
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 30mg