Tender, little ditalini, crunchy yellow and orange bell pepper, cucumber, crispy bacon crumbles, tiny cubes of Cheddar and pepper jack cheese, and minced fresh jalapeño pepper and chives in a creamy ranch dressing make this Spicy Bacon Cheddar Pasta Salad recipe scream summer!
Ingredients
1poundditalini pasta
8slicesbaconfried 'til crisp and crumbled or chopped
1seedless cucumberdiced
1/2red or orange bell pepper finely diced
1/2yellow bell pepperfinely diced
1/2 red onionfinely diced
4ouncesSharp Cheddarfinely diced
4 ouncespepper jackfinely diced
1jalapeno pepperstem and seeds removed, finely diced
1cupcherry tomatoesquartered
2tablespoonschopped chives
2/3cupranch dressingseparated
Instructions
Cook the ditalini pasta according to package instructions for al dente. Drain and rinse generously with cold water. Add all of the ingredients but 1/3 cup of the ranch dressing to a large bowl and toss together. Refrigerate for an hour before serving. If desired, stir in the additional Ranch dressing before serving.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.