Description
A deliciously creamy pasta salad featuring rotini, crispy bacon, juicy cherry tomatoes, and fresh lettuce, all tossed in a tangy ranch dressing.
Ingredients
Scale
- 8 oz (225 g) rotini or short pasta
- 6 slices thick-cut bacon
- 2 cups shredded Romaine or iceberg lettuce
- 1 cup cherry tomatoes, halved
- ½ cup (120 ml) classic ranch dressing
- ¼ cup (60 ml) mayonnaise
- ½ cup shredded sharp cheddar cheese
- 2 stalks green onions, thinly sliced
- Freshly ground black pepper, to taste
- Light pinch of salt
Instructions
- Boil the Pasta: Bring a large pot of salted water to a boil. Cook the rotini according to the package instructions (about 8-10 minutes) until al dente. Drain and rinse under cold water to cool, then drain well again.
- Crisp the Bacon: In a skillet over medium heat, cook bacon until crispy, about 8 minutes, or in an air fryer at 400°F (200°C) for 8-10 minutes. Drain and chop into bits.
- Prep Fresh Ingredients: Halve cherry tomatoes, shred Romaine lettuce, and thinly slice green onions.
- Make the Dressing: In a small bowl, whisk together ranch dressing and mayonnaise until smooth, adding black pepper if desired.
- Combine It All: In a large mixing bowl, combine cooled pasta, chopped bacon, tomatoes, lettuce, green onions, and cheddar cheese. Pour dressing over and toss until well coated.
- Season and Chill: Adjust seasoning with salt and pepper if needed. Chill in the fridge for at least 15 minutes.
Notes
Make-ahead tips: Prepare a day in advance and add bacon just before serving to maintain its crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg