First, start by cooking your pasta per the box instructions. Once it's cooked al dente, place it in an ice bath to stop the cooking process and cool the noodles.
8 ounces short pasta
Next, cook the frozen pasta in boiling water in a medium saucepan for 5-7 minutes. Then drain the vegetables and add them to the ice bath with the cooked pasta.
8 ounces frozen mixed vegetables
Drain the pasta and vegetables and combine them in a large mixing bowl.
Creamy Ranch Dressing and Final Steps
First, in a medium mixing bowl, combine the mayo, milk, garlic powder, onion powder, salt, dill, black, pepper, and paprika. Use a whisk or fork to blend the ingredients until you have a smooth ranch dressing.
1 cup mayonnaise, ½ cup milk, 1 teaspoon garlic powder, 1 teaspoon onion powder, ¼ teaspoon kosher salt, ½ teaspoon dried dill, ¼ teaspoon ground black pepper, ¼ teaspoon smoked paprika
Next, add the ranch, bacon, and cheese to the pasta noodles and vegetables.
10 slices bacon, 4 ounces sharp cheddar cheese
Last, use a large spoon to mix all the pasta, ranch, cheese, and bacon. Refrigerate the pasta salad for about 30 minutes before serving. Garnish it with more cheese or diced green onions.
Notes
The calories listed are an approximation based on the ingredients. Actual calories will vary. The cold pasta salad can be stored in your fridge for up to three days in a sealed container.