Ranch, Bacon, and Parmesan Pasta Salad

Recipe View Bring a large pot of generously salted water to a rolling boil. Add the farfalle pasta and cook, stirring occasionally, until al dente, about 10-12 minutes. Drain the pasta immediately and rinse thoroughly under cold running water until completely cooled. This stops the cooking process and prevents the pasta from sticking. Transfer to a large bowl and refrigerate until ready to assemble. (Prep time: 15 minutes, Cook time: 12 minutes)

Recipe View While the pasta cooks, prepare the bacon. In a large skillet over medium-high heat, cook the bacon slices until crisp and golden brown, about 8-10 minutes, turning occasionally to ensure even cooking. Remove the bacon from the skillet and place on a paper towel-lined plate to drain excess grease. Once cooled slightly, chop the bacon into bite-sized pieces. (Prep time: 2 minutes, Cook time: 10 minutes)

Recipe View In a separate large bowl, whisk together the ranch dressing, diced red onion, diced carrot, diced celery, and shredded Parmesan cheese. Add the cooled, cooked pasta and chopped bacon to the bowl. Toss gently but thoroughly to coat all of the ingredients evenly with the dressing mixture. (Prep time: 5 minutes)

Recipe View Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or preferably longer, to allow the flavors to meld and develop. This step is crucial for the best taste. (Chill time: 2+ hours)

Recipe View Before serving, give the pasta salad a final gentle toss. Garnish with additional freshly shredded Parmesan cheese, if desired. Serve chilled and enjoy! (Prep time: 2 minutes)