Broccoli Bacon Ranch Pasta Salad with Cherry Tomatoes
Ingredients:
8 oz pasta (rotini, penne, or bow tie)
2 cups fresh broccoli florets, chopped
1 cup cherry tomatoes, halved
1/2 cup sweet peas (fresh or frozen)
1 cup cheddar cheese, cubed or shredded
6 slices bacon, cooked and crumbled
1/2 cup ranch dressing (adjust to taste)
1/4 cup mayonnaise (optional, for extra creaminess)
1 tablespoon apple cider vinegar (optional, for tanginess)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper, to taste
2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and rinse the pasta under cold water to cool. Set aside.
2. Prepare the Broccoli and Sweet Peas:
While the pasta cooks, blanch the broccoli and peas by adding them to boiling water for 1-2 minutes, then immediately transferring them to a bowl of ice water to stop the cooking. Drain and set aside.
3. Cook the Bacon:
In a skillet, cook the bacon over medium heat until crispy. Drain on a paper towel-lined plate, then crumble into bite-sized pieces.
4. Mix the Dressing:
In a small bowl, whisk together the ranch dressing, mayonnaise (if using), apple cider vinegar, garlic powder, onion powder, and a pinch of salt and pepper. Taste and adjust seasoning as needed.
5. Assemble the Salad:
In a large bowl, combine the cooked pasta, blanched broccoli and peas, cherry tomatoes, cheddar cheese, crumbled bacon, and dressing. Gently toss everything until evenly coated.
6. Chill and Serve:
Cover the pasta salad and refrigerate for at least 30 minutes to let the flavors meld together.
Before serving, sprinkle with fresh parsley (if using) and give the salad a final toss.