Ingredients:

  • 1 pound (450g) rotini pasta
  • 1 cup (150g) cherry tomatoes, halved
  • 1 cup (100g) cucumber, diced
  • 1/2 cup (50g) red onion, finely diced
  • 1 cup (100g) bell pepper (mix of colours), diced
  • 1/2 cup (40g) fresh parsley, chopped
  • 1/4 cup (20g) fresh dill, chopped
  • 6 slices bacon, cooked and crumbled (about 1/2 cup / 50g crumbled)
  • OR 1 cup (150g) cooked chicken, diced
  • 1 cup (240ml) good quality ranch dressing
  • 1/2 cup (120ml) mayonnaise
  • 2 tablespoons milk or buttermilk
  • 1 tablespoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • Salt to taste

Instructions:

  1. Cook pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process. Drain well.
  2. While pasta is cooking, chop all the vegetables. Cook bacon until crispy, if using, then crumble. Dice the chicken if using.
  3. In a small bowl, whisk together ranch dressing, mayonnaise, milk, vinegar, Dijon mustard, garlic powder, salt, and pepper until smooth.
  4. In a large bowl, combine the cooked pasta, chopped vegetables, and crumbled bacon or diced chicken (if using).
  5. Pour the dressing over the pasta and vegetables. Gently toss to coat everything evenly.
  6. Cover the bowl and refrigerate for at least 30 minutes to allow the flavours to meld.
  7. Taste and adjust seasoning as needed. Serve chilled and enjoy! This delicious ranch pasta salad is sure to be a hit.