Addictive Crack Pasta Salad (Print Version)

Creamy pasta salad with crispy bacon, sharp cheddar, and ranch seasoning. Perfect side for cookouts and gatherings.

# What You'll Need:

01 - 12 oz rotini or elbow macaroni

02 - 1 1/2 cups shredded sharp cheddar cheese

03 - 1 cup sour cream

04 - 1/2 cup mayonnaise

05 - 1 packet (1 oz) ranch seasoning mix

06 - 8 slices bacon, cooked until crispy and crumbled

07 - 2/3 cup frozen peas, thawed

08 - 3 stalks green onions, sliced thin

09 - Extra bacon, cheddar, or green onions

01 - Cook pasta according to package instructions. Drain, rinse under cold water, and set aside to cool completely.

02 - In a large mixing bowl, whisk together sour cream, mayonnaise, and ranch seasoning until smooth.

03 - Add cooled pasta to the bowl, then fold in cheddar cheese, bacon, peas, and green onions. Toss well to combine.

04 - Chill pasta salad in the refrigerator for at least 1 hour to allow flavors to meld.

05 - Garnish with extra bacon, cheddar, or green onions before serving, if desired. Serve cold.

01 -

The crispy bacon and sharp cheddar create this irresistible salty-savory situation that keeps people going back for seconds and thirds
It comes together faster than you can grill the burgers and actually tastes better after sitting in the fridge for a day

02 -

Hot pasta melts the cheese into weird clumps instead of keeping it shredded, so let it cool completely before mixing
The salad absorbs dressing as it sits, so if you are making it ahead, reserve some dressing to stir in right before serving

03 -

Cook your bacon in the oven at 400°F for 15 minutes instead of frying it, and you will get perfectly crispy pieces without the mess or splatter
Freeze the blocks of cheddar for 20 minutes before shredding, and it will create those restaurant style shreds instead of mushy pieces