Ingredients:

  • 1 pound (450g) rotini pasta
  • Water, for boiling
  • 1 tablespoon (15ml) salt
  • 1 cup (240ml) mayonnaise
  • 1 cup (240ml) sour cream
  • 1 packet (1 ounce/28g) ranch dressing mix (dry)
  • 1 tablespoon (15ml) milk
  • 1 teaspoon (5ml) white vinegar
  • 1/2 teaspoon (2.5ml) garlic powder
  • 1/4 teaspoon (1.25ml) black pepper
  • 1 cup (150g) cherry tomatoes, halved
  • 1 cup (100g) cucumber, diced
  • 1 cup (100g) red onion, finely diced
  • 1 cup (100g) bell pepper (any color), diced
  • 1 cup (150g) cooked bacon, crumbled (optional)
  • 1 cup (100g) cheddar cheese, cubed or shredded (optional)
  • 1/4 cup (15g) fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.
  2. Drain the pasta in a colander and rinse with cold water to stop the cooking process. Allow to cool completely.
  3. In a large mixing bowl, whisk together the mayonnaise, sour cream (or yogurt), ranch dressing mix, milk, white vinegar, garlic powder, and black pepper until smooth and well combined.
  4. Add the cooled pasta, cherry tomatoes, cucumber, red onion, bell pepper, bacon (if using), and cheese (if using) to the bowl with the ranch dressing.
  5. Toss gently to coat all ingredients evenly with the dressing.
  6. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld.
  7. Before serving, garnish with fresh chopped parsley. Serve cold. Enjoy your ranch pasta salad!