Description
A creamy and flavorful pasta salad featuring crisp bacon, sharp cheddar, and a tangy ranch-mayo dressing, perfect for picnics and potlucks.
Ingredients
- 8 ounces rotini pasta
- 1 cup cooked bacon, chopped
- 1 cup cheddar cheese, shredded
- 1/2 cup green onions, chopped
- 1 cup frozen peas, thawed
- 1/2 cup mayonnaise
- 1/2 cup ranch dressing
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 teaspoon garlic powder
Cook Mode Prevent your screen from going dark
Instructions
- 1. Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente.
- 2. Drain the pasta and rinse it under cold water to cool it down, preventing clumping.
- 3. In a large bowl, whisk together the mayonnaise, ranch dressing, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper until smooth.
- 4. Add the cooled pasta, chopped bacon, shredded cheddar cheese, green onions, and thawed peas to the bowl. Gently toss until everything is evenly coated with the dressing.
- 5. Cover and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy!