Description

This Cheddar Ranch Pasta Salad is a delicious and refreshing dish perfect for picnics, potlucks, or a simple family meal. Featuring tender elbow macaroni tossed with a creamy ranch dressing, sharp cheddar cheese, crispy bacon, sweet peas, red onion, and chopped hardboiled eggs, it’s a flavorful and satisfying salad that can be prepared ahead of time and chilled for a couple of hours to blend the flavors beautifully.

Ingredients

Pasta and Vegetables

2 cups elbow macaroni (uncooked)
1/4 cup diced red onion
1 1/2 cups frozen peas (thawed)

Protein and Cheese

3 hardboiled eggs (peeled and chopped)
4 pieces cooked bacon (chopped)
1 cup shredded cheddar cheese

Dressing

1 cup mayonnaise
1/2 cup Greek yogurt
1 packet Hidden Valley Original Ranch Salad Dressing Seasoning Mix
1/2 teaspoon dill weed

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Instructions

Cook the pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package directions, usually about 8-10 minutes until al dente. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and cool it completely.
Prepare the salad ingredients: While the pasta cooks, chop the red onion, peel and chop the hardboiled eggs, thaw the frozen peas, and chop the cooked bacon into small pieces.
Mix the dressing: In a large mixing bowl, combine the mayonnaise, Greek yogurt, Hidden Valley Ranch seasoning mix, and dill weed. Stir thoroughly to blend the flavors evenly.
Combine everything: Add the cooled pasta, chopped red onion, peas, hardboiled eggs, bacon, and shredded cheddar cheese into the bowl with the dressing. Gently toss all ingredients until well coated with the dressing and evenly mixed.
Chill the salad: Cover the bowl with plastic wrap or transfer the pasta salad to an airtight container. Refrigerate for at least 2 hours before serving to allow the flavors to meld beautifully and the salad to chill through.

Notes

You can substitute Greek yogurt with sour cream for a slightly different tangy flavor.
Feel free to add chopped celery or bell pepper for extra crunch and color.
For a smoky flavor, consider using smoked cheddar cheese.
This pasta salad tastes best when made ahead and chilled, ideally for 2 to 4 hours.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Salad
Method: Stovetop
Cuisine: American