Ingredients
Scale
- 1 pound rotini or bowtie pasta
- 8 slices turkey turkey bacon, cooked crisp
- 1 cup bottled ranch dressing
- 1/2 cup mayonnaise
- 1 packet (1 ounce) dry ranch seasoning mix
- 1 1/2 cups shredded sharp cheddar cheese
- 1 cup cherry tomatoes, halved
- 1/2 cup finely chopped red onion
Instructions
- Step 1: Cook the pasta according to package directions until al dente. While the pasta cooks, prepare the turkey beef bacon by frying or baking until crisp, then set aside to cool.
- Step 2: Drain the cooked pasta and rinse immediately with cold water to stop the cooking process and cool it quickly; set the cooled pasta aside in a large mixing bowl. Crumble the cooled turkey turkey bacon into small pieces.
- Step 3: In a separate medium bowl, whisk together the ranch dressing, mayonnaise, and the dry ranch seasoning mix until smooth and fully combined to form the dressing base.
- Step 4: Add the crumbled turkey beef bacon, shredded cheddar cheese, halved cherry tomatoes, and chopped red onion to the bowl with the cooled pasta. Pour the prepared ranch dressing over the ingredients.
- Step 5: Gently toss all components together until the pasta and mix-ins are evenly coated with the creamy dressing. Cover the bowl and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Notes
- Store leftovers tightly covered in the refrigerator for up to 3 days, adding a splash of milk or extra ranch dressing before serving if the salad appears dry or the pasta has absorbed too much liquid.
- Since this is a cold dish, avoid reheating; if the salad is too chilled straight from the refrigerator, let it rest at room temperature for 15-20 minutes before serving to soften the dressing and enhance the flavor profile.
- Serve this hearty salad alongside grilled chicken or burgers, and garnish the final presentation with a sprinkle of fresh parsley or extra crumbled crispy turkey beef bacon for visual appeal.
- To mellow the sharpness of the red onion, place the chopped pieces in a small bowl of ice water for 10 minutes before adding them to the salad; just be sure to pat them completely dry afterward.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups (approx. 300g)
- Calories: 520
- Sodium: 830mg
- Fat: 33g
- Saturated Fat: 10g
- Trans Fat: 0g
- Protein: 3g