Bacon Ranch Pasta Salad

Ingredients

• 12 oz rotini pasta (or your preferred pasta shape)
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup red onion, finely chopped
• 1/2 cup bell peppers, diced
• 8 slices of bacon, cooked until crispy and crumbled
• 1 cup shredded cheddar cheese
• 1 cup ranch dressing (homemade or store-bought)
• 1/4 cup mayonnaise
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• Chopped fresh parsley for garnish
• 1/4 cup sliced green onions

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and rinse under cold water to stop the cooking process and cool the pasta. Ensure all excess water is drained to prevent a soggy salad.
2. Prepare the Vegetables: While the pasta is cooking, chop the cherry tomatoes, cucumber, red onion, and bell peppers. Aim for uniform sizes to ensure each bite is balanced.
3. Cook the Bacon: In a skillet over medium heat, cook the bacon until crispy. Once done, transfer to a paper towel-lined plate to remove excess grease, then crumble into bite-sized pieces.
4. Mix the Dressing: In a small bowl, combine the ranch dressing, mayonnaise, garlic powder, onion powder, and black pepper. Stir until smooth and well blended.
5. Combine Ingredients: In a large mixing bowl, combine the cooked pasta, chopped vegetables, crumbled bacon, and shredded cheese. Pour the dressing over the mixture and toss until everything is evenly coated.
6. Chill and Serve: Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld. Before serving, give the salad a good stir and garnish with chopped parsley and sliced green onions if desired.