Ingredients
Scale
- 1 pound pasta, such as rotini or penne
- 1 cup mayonnaise
- 1/2 cup ranch dressing
- 1/2 cup milk
- 1 cup cheddar cheese, cubed
- 1/2 cup cooked bacon, crumbled
- 1/2 cup red onion, diced
- 1/4 cup fresh parsley, chopped
Instructions
- Step 1: Cook pasta according to package directions. Drain and rinse with cold water to stop the cooking process. Set aside to cool completely.
- Step 2: In a large bowl, whisk together mayonnaise, ranch dressing, and milk until smooth.
- Step 3: Add the cooked and cooled pasta, cheddar cheese, bacon, and red onion to the dressing.
- Step 4: Gently toss all ingredients together until well coated.
- Step 5: Stir in fresh parsley.
- Step 6: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld before serving.
Notes
- Store leftover Ranch Pasta Salad in an airtight container in the refrigerator for up to 3 days.
- This pasta salad is best served chilled; no reheating is needed or recommended!
- Garnish with extra crumbled bacon and a sprinkle of fresh parsley just before serving to make it extra appealing.
- For an even richer flavor, use a sharp cheddar and let the salad chill for a few hours, or even overnight, to allow the dressing to fully absorb.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American