Creamy Bacon Ranch Pasta Salad

Ingredients: – 8 ounces (about 2 cups) uncooked pasta (such as rotini or fusilli) – 1 cup mayonnaise – 1/2 cup sour cream – 1/4 cup ranch dressing (store-bought or homemade) – 1 tablespoon apple cider vinegar

– 1 teaspoon garlic powder – Salt and black pepper, to taste – 6 slices bacon, cooked until crispy and crumbled – 1 cup cherry tomatoes, halved – 1 cup shredded cheddar cheese

Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Transfer the cooked pasta to a large mixing bowl. 

In a small bowl, whisk together the mayonnaise, sour cream, ranch dressing, apple cider vinegar, garlic powder, salt, and black pepper until smooth and well combined. 

Pour the creamy ranch dressing mixture over the cooked pasta in the large mixing bowl. Toss gently until the pasta is evenly coated with the dressing. 

Add the crumbled bacon, halved cherry tomatoes, shredded cheddar cheese, chopped green onions (if using), and chopped fresh parsley (if using) to the pasta. Gently toss until all ingredients are evenly distributed. 

Cover the pasta salad and refrigerate for at least 1 hour to allow the flavors to meld together. 

Before serving, give the pasta salad a final toss and adjust seasoning, if necessary. If the salad seems dry after refrigeration, you can add a little more ranch dressing or mayonnaise to moisten it.