Ingredients:

  • 1 lb (454g) Rotini or Fusilli pasta
  • 2 tbsp (30g) Kosher salt
  • 1 tbsp (15ml) Olive oil
  • 1 cup (230g) mayonnaise
  • 1/2 cup (120g) sour cream
  • 1/4 cup (60ml) whole buttermilk
  • 1 packet (28g) Hidden Valley Ranch Seasoning
  • 1 tsp (5ml) red wine vinegar
  • 1/2 tsp (2.5g) coarsely ground black pepper
  • 8 slices (225g) thick-cut bacon, cooked and chopped
  • 1.5 cups (170g) sharp cheddar cheese, cubed
  • 1 cup (150g) frozen peas, thawed
  • 1 large (150g) red bell pepper, finely diced
  • 1/2 small (50g) red onion, finely minced
  • 1/4 cup (10g) fresh parsley or chives, minced

Instructions:

  1. Fill your stockpot with water and add the 2 tbsp kosher salt. Wait until it's at a rolling boil before adding the pasta.
  2. Drop the 1 lb pasta into the water. Boil for about 8-10 minutes until al dente with a firm bite. Note: Don't overcook, as pasta softens further when it absorbs dressing.
  3. Pour the pasta into a colander. Run cold water over it immediately to stop the cooking and wash away excess starch.
  4. Toss the cooled noodles with 1 tbsp olive oil. Note: This prevents the spirals from sticking together while you prep the rest.
  5. In your large bowl, combine the 1 cup mayo, 1/2 cup sour cream, 1/4 cup buttermilk, ranch packet, 1 tsp vinegar, and 1/2 tsp pepper. Whisk until the mixture is silky and pale.
  6. Chop your 8 slices of cooked bacon, cube the 1.5 cups cheddar, and dice the pepper and onion.
  7. Add the pasta, bacon, cheese, thawed peas, bell pepper, and red onion to the dressing bowl.
  8. Use a large spatula to turn the ingredients over. Mix until every crevice of the rotini is filled with dressing.
  9. Cover and refrigerate for at least 30 minutes. Wait for the flavors to meld before serving.
  10. Just before serving, sprinkle with the 1/4 cup minced parsley or chives for a pop of freshness.