Ingredients
Method
Cook the pasta and prep components
- Cook rotini pasta in boiling water until al dente, then drain, rinse cold, and cool completely to stop further cooking.
- Thaw the frozen peas completely, then set them aside with the cherry tomatoes, green onions, and sliced celery.
Make the homemade ranch dressing
- Whisk mayonnaise, sour cream, ranch seasoning mix, milk, and lemon juice together until smooth and thick with no dry seasoning pockets.
Assemble and chill
- Combine the cooled pasta with peas, shredded cheddar, crumbled bacon, cherry tomatoes, green onions, and sliced celery in a large bowl.
- Pour the ranch dressing over the pasta mixture and toss until everything is evenly coated in thick white ranch.
- Season with salt and pepper to taste, then refrigerate at least 1 hour to let the flavors meld and the dressing cling.
Serve
- Toss the ranch pasta salad again before serving and add a splash of milk if needed to loosen the dressing to a creamy, spoon-coating texture.
Notes
Pro tip: rinse and fully cool the pasta before mixing so it stays al dente and doesn’t turn the dressing watery. Store covered in the refrigerator for 3-4 days; the salad will thicken as it chills—refresh with a little milk when serving. Freezing is not recommended for best creamy texture. For a lighter option, use reduced-fat mayonnaise and sour cream while keeping the same ranch seasoning and lemon juice balance.