Bacon Ranch Pasta Salad: A Creamy, Savory Side Dish

Cook the pasta according to package instructions in salted water until al dente. Drain and rinse under cold water to cool it down. Set aside.
Prepare the Bacon and Veggies:

While the pasta cooks, fry the bacon in a skillet over medium heat until crispy. Once cooked, remove from the skillet, drain on paper towels, and crumble into small pieces.
Dice the red bell pepper and slice the green onions.
Make the Dressing:

In a large bowl, combine the ranch dressing, sour cream, garlic powder, and salt and pepper. Whisk until smooth and creamy. Adjust the seasoning to taste.
Assemble the Salad:

Add the cooled pasta, crumbled bacon, peas, diced red bell pepper, and sliced green onions to the bowl with the dressing. Toss everything together gently until well combined.
Chill and Serve:

Cover the pasta salad and refrigerate for at least 1 hour to allow the flavors to meld.
Before serving, sprinkle shredded cheddar cheese on top, if desired, for an extra cheesy touch.
Serving and Storage Tips: