Pasta salad with bacon, ranch, and creamy Alfredo, tossed with fresh veggies and cheese; ideal for savory gatherings.
# What You’ll Need:
→ Pasta
01 - 12 oz rotini or penne pasta
→ Meats
02 - 8 slices bacon, cooked and crumbled
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/2 cup red onion, finely chopped
06 - 1/2 cup sweet corn kernels (optional)
→ Cheeses
07 - 1 cup shredded mozzarella cheese
08 - 1/2 cup grated Parmesan cheese
→ Dressings & Sauces
09 - 3/4 cup prepared Alfredo sauce
10 - 1/2 cup ranch dressing
→ Herbs & Seasonings
11 - 2 tbsp chopped fresh parsley
12 - Salt and black pepper, to taste
# Step-by-Step Guide:
01 - Boil the pasta in a large pot of salted water according to package instructions until al dente. Drain thoroughly and rinse under cold water to halt cooking.
02 - In a skillet over medium heat, fry bacon slices until crispy. Transfer to paper towels to drain excess fat, then crumble when cooled.
03 - In a large mixing bowl, combine cooled pasta, crumbled bacon, cherry tomatoes, cucumber, red onion, corn, mozzarella, and Parmesan cheese.
04 - In a separate bowl, whisk Alfredo sauce with ranch dressing until smooth and homogenous.
05 - Pour the sauce mixture over the pasta salad ingredients and toss gently to ensure even coating.
06 - Add salt and black pepper to taste, then stir in chopped parsley.
07 - Cover and refrigerate for at least 1 hour to allow flavors to meld.
08 - Before serving, toss the salad again and garnish with extra parsley or Parmesan, if desired.
