Description
This creamy ranch pasta salad with sweet corn and bacon is a hearty dish that feels like a hug on a plate, perfect for summer picnics and gatherings.
Ingredients
Scale
- 2 cups rotini or elbow macaroni, cooked and cooled
- 6 strips of bacon, cooked and crumbled
- 1 cup fresh or frozen sweet corn, thawed
- 1/2 cup green onions, sliced
- 1 cup ranch dressing
- 1 cup cheddar cheese, shredded (optional)
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente (about 8-10 minutes). Drain and rinse with cold water to stop cooking.
- In a skillet over medium heat, cook the bacon strips until crispy. Remove from skillet and let drain on paper towels. Once cooled, crumble into pieces.
- In a large mixing bowl, combine the cooked pasta, crumbled bacon, sweet corn, green onions, and cheddar cheese (if using).
- Pour the ranch dressing over the pasta mixture. Season with salt and pepper to taste. Stir until all ingredients are well coated.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld together.
- Once chilled, give the pasta salad a good stir and taste for seasoning. Adjust as necessary, then serve it up and enjoy!
Notes
Letting the salad chill helps all those flavors blend beautifully.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3
- Sodium: 600
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 30
- Fiber: 2
- Protein: 10
Keywords: pasta salad, ranch dressing, bacon, corn, summer salad, picnic food