Ingredients
- 12 ounces of rotini pasta
- 1 cup of ranch dressing (homemade or store-bought)
- 1 cup of shredded cheddar cheese
- 8 slices of bacon, cooked and crumbled
- 1 cup of cherry tomatoes, halved
- 1/2 cup of red onion, finely chopped
- 1/2 cup of sliced black olives
- 2 tablespoons of fresh dill, chopped
- Salt and pepper to taste
Feel free to make this recipe your own. Swap out the rotini for another pasta shape, or use turkey bacon for a lighter version. Want more veggies? Throw in some bell peppers or cucumbers. The flexibility is one of the reasons I adore this dish; it reminds me of how my family always adapted recipes based on what we had on hand.
Instructions
- Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process.
- In a large bowl, combine the cooked pasta, ranch dressing, cheddar cheese, crumbled bacon, cherry tomatoes, red onion, and black olives.
- Gently mix until all ingredients are well coated with the dressing. Be sure to fold the salad gently to keep the pasta intact and the flavors balanced.
- Add the fresh dill, and season with salt and pepper to taste. Mix again lightly.
- Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld beautifully.
One of my personal tips is to make extra bacon because, let’s be honest, you will snack on it while cooking. It’s a habit I picked up from my mom, who always anticipated that some ingredients would magically disappear during the cooking process.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International