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Bring a large pot of salted water to a rolling boil. Add the farfalle pasta and cook according to package directions until al dente. To prevent boil-over, you can place a wooden spoon across the top of the pot.

Once cooked, drain the pasta thoroughly and transfer it to a large mixing bowl.

Pour the ranch dressing over the warm pasta. Using a wooden spoon, mix well until the pasta is evenly coated.

Add the halved cherry tomatoes, chopped green onions, sliced black olives (if using), crumbled bacon bits, and shredded cheddar cheese to the bowl with the pasta.

Mix all ingredients together comprehensively until everything is evenly distributed throughout the pasta salad.

Cover the bowl and refrigerate the pasta salad for at least 1 hour to allow the flavors to meld and chill thoroughly before serving.


Bring a large pot of salted water to a rolling boil. Add the farfalle pasta and cook according to package directions until al dente. To prevent boil-over, you can place a wooden spoon across the top of the pot.

Once cooked, drain the pasta thoroughly and transfer it to a large mixing bowl.

Pour the ranch dressing over the warm pasta. Using a wooden spoon, mix well until the pasta is evenly coated.

Add the halved cherry tomatoes, chopped green onions, sliced black olives (if using), crumbled bacon bits, and shredded cheddar cheese to the bowl with the pasta.

Mix all ingredients together comprehensively until everything is evenly distributed throughout the pasta salad.

Cover the bowl and refrigerate the pasta salad for at least 1 hour to allow the flavors to meld and chill thoroughly before serving.
