Bacon Ranch Pasta Salad - Little Sunny Kitchen

Prep Time 10

Cook Time 25

Total Time 35

Cook pasta in salted water until al dente, according to the package instructions. Usually, this takes 10 minutes. Drain and rinse under cold water to stop the cooking process.
Preheat the oven to 350°F (180°C), or 160°C for a fan oven. Line a baking sheet with aluminum foil and place the bacon on the pan. Bake for 15 minutes or until crispy, then chop into small pieces.
In a large bowl, combine the cold pasta, crispy bacon, peas, cherry tomatoes, cheddar cheese, and fresh parsley.
Pour the ranch dressing over the salad and toss everything together until well-coated.
Let the salad chill in the refrigerator for about 30 minutes before serving. This helps flavors blend together.

Cooking the Pasta: Follow the instructions on the package, and cook the pasta until it's done to your liking. Remember that the pasta will not keep cooking after it's drained because we will rinse it with cold water.
Let it Chill: While you could serve this salad immediately after making it, the flavors will be even better if you let it chill in the refrigerator for at least 30 minutes. This will give the pasta time to absorb some of the dressing.
Add Other Veggies: I've made this with chopped red bell pepper, diced red onion, and shredded carrots stirred in. It's a great way to use up extra bits of vegetables that are left in the fridge.
To Store: Keep refrigerated in an airtight container for up to 3-5 days.