Ingredients
Scale
- 1 lb elbow macaroni (or any pasta you prefer): This forms the base of the salad. The pasta absorbs all that delicious dressing and brings the whole dish together.
- 1 cup ranch dressing (store-bought or homemade): The star of the show! The creamy ranch dressing adds the perfect tangy flavor.
- 1/2 cup mayo: Helps to make the dressing extra creamy, and balances the tanginess of the ranch.
- 1 cup cherry tomatoes (halved): Adds a burst of freshness and a pop of color.
- 1/2 cucumber (diced): For a crunchy, refreshing bite.
- 1/2 red onion (finely chopped): Adds a bit of sharpness and crunch to balance the creaminess.
- 1 cup shredded cheddar cheese: For that cheesy goodness that every pasta salad needs.
- 1/2 cup cooked bacon bits (optional): For that crispy, savory crunch. If you want to keep it halal, use turkey bacon!
- 1/4 cup fresh parsley (chopped): A little fresh herb goes a long way in brightening up the dish.
Instructions
- Cook the pasta:
Start by bringing a large pot of salted water to a boil. Add the elbow macaroni (or whatever pasta you’re using) and cook according to the package instructions, usually about 8-10 minutes, until it’s al dente. Once the pasta is done, drain it and rinse it under cold water to stop the cooking process. This helps the pasta hold its texture when it chills in the fridge.Pro Tip: If you want your pasta to stay extra separate and not clump together, toss it with a little olive oil after rinsing. This helps keep it nice and loose when mixed with the dressing later.
- Prepare the dressing:
While the pasta is cooling, it’s time to make the dressing. In a large mixing bowl, combine 1 cup of ranch dressing and 1/2 cup of mayo. Stir until it’s smooth and creamy. Taste it to see if it needs a little extra tang—if you want a more zesty flavor, you can add a splash of vinegar or lemon juice.Pro Tip: For an even richer flavor, try using homemade ranch dressing if you have the time. It takes a little extra work but it’s totally worth it!
- Chop the veggies:
Now, chop up your veggies! Slice the cherry tomatoes in half, dice the cucumber, and finely chop the red onion. The fresher the vegetables, the better the salad will taste, so don’t skimp on the quality. - Combine everything:
Once the pasta is completely cooled and your veggies are prepped, it’s time to combine everything. Add the cooked pasta, tomatoes, cucumber, red onion, and shredded cheddar cheese into the bowl with the dressing. Stir everything together gently so that the pasta and veggies are coated evenly with the creamy ranch dressing.Pro Tip: Be careful not to overmix the salad. Gently toss everything together so that you don’t break up the pasta or vegetables too much.
- Add the bacon:
If you’re using bacon, now’s the time to add it. Sprinkle in the cooked bacon bits (or turkey bacon if you’re keeping it halal) and give the salad a final mix. The bacon adds that irresistible savory crunch that pairs perfectly with the creamy dressing. - Chill and serve:
Cover the bowl with plastic wrap and pop it in the fridge for at least 15 minutes to allow the flavors to meld together. The pasta will soak up the dressing and become even more flavorful as it chills.Pro Tip: If you’re making the salad ahead of time, let it chill for 2 hours to overnight. The longer it sits, the more flavorful it becomes!
- Prep Time: 15 minutes
- Cook Time: 15
Nutrition
- Serving Size: 8
- Calories: 320
- Fat: 22g
- Carbohydrates: 30g
- Protein: 7g