A Southern Grace: Bacon Ranch Pasta Salad

Bacon Ranch Pasta Salad


Serves 8-10

  • 1 (12 ounce) package uncooked miniature pasta shells (or really whatever shape you like!)
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream or plain Greek yogurt
  • 1/2 cup milk, plus more as needed
  • 3 tablespoons dry ranch salad dressing mix
  • 1/4 teaspoon garlic powder
  • Salt and ground black pepper, to taste
  • 1 bell pepper, cored, seeded, and diced
  • 1/2 cup frozen peas
  • 1/2 cup bacon bits or 5 pieces of crispy bacon, crumbled
  • 1/2 cup shredded cheddar cheese
Bring a large pot of salted water to a boil and cook the pasta according to the package directions.
Drain the pasta and rinse with cold water.
While the pasta is cooking, in a large bowl, mix mayonnaise, sour cream or Greek yogurt, milk, ranch dressing mix, garlic powder, and a pinch of salt and pepper.
Add the cooked pasta, chopped pepper, peas, bacon, and cheese and gently mix to coat with the dressing.
Add more milk as needed to reach the desired consistency (you may have to add even more after the salad is thoroughly chilled).
Add salt and pepper to taste, then cover and chill at least 1 hour in the refrigerator.

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