I’m sharing a bacon ranch pasta salad that layers smoky bacon, crisp vegetables, and a tangy creamy dressing into a chilled Pasta Salad With Ranch that will have you reaching for seconds.

Jump to Recipe

Gah I still can’t believe how stupidly good this turned out. I tossed cooled rotini pasta with crisp bacon and a creamy ranch vibe and suddenly everyone was asking for the recipe like it was some secret.

I love dishes that look fancy but are actually lazy, and this one nails it every time. It’s the kind of thing you bring to a backyard thing and people keep going back for more, wondering why it tastes so familiar yet better.

If you like Pasta Ranch Salad Recipes give this a try, but be warned you might not want to share.

Ingredients

Print Recipe (No Advertisments)

Rotini pasta: lots of carbs and some fiber, fills you up fast, comfort food
Bacon: crunchy salty protein and fat, adds smoky, savory bite you cant resist
Mayonnaise: creamy fat rich base, makes salad smooth but high in calories
Sour cream and ranch mix: tangy herby flavor, little acidity cuts the richness nicely
Sharp cheddar: adds protein and bold cheddar tang, melts into creamy pockets
Peas: tiny veggie boosts fiber and protein, adds sweet pop and color
Cherry tomatoes: juicy bright acid, cuts richness and adds fresh bursts in every bite
Green onions: mild oniony crunch, fresh herb like lift without overpowering

Ingredient Quantities

1 lb rotini pasta cooked al dente, rinsed & cooled

8 slices bacon, cooked crisp and crumbled

1 cup mayonnaise (full fat)

1/2 cup sour cream

1 (1 oz) packet ranch dressing mix

2 to 3 tbsp milk or buttermilk to thin the dressing

1 1/2 cups shredded sharp cheddar cheese

1 cup frozen peas, thawed

1 cup cherry tomatoes, halved

1/2 cup chopped green onions (scallions)

1/4 cup finely diced red onion, optional

1/4 cup chopped fresh parsley or dill, optional

Salt and freshly ground black pepper, to taste

How to Make this

Print Recipe (No Advertisments)

1. Cook 1 lb rotini in salted boiling water until just al dente, drain and rinse under cold water until cool, shake off excess water and set aside.

2. Cook 8 slices bacon until crisp (pan or bake at 400°F works great), drain on paper towels and crumble, reserve a few bigger pieces for topping if you want extra crunch.

3. In a large bowl whisk together 1 cup full fat mayonnaise, 1/2 cup sour cream and the 1 oz packet ranch dressing mix, then add 2 tbsp milk or buttermilk and stir, add the 3rd tbsp only if you want it thinner.

4. Stir 1 1/2 cups shredded sharp cheddar into the dressing so it coats the cheese, this helps it distribute better through the salad.

5. Add 1 cup thawed frozen peas, 1 cup halved cherry tomatoes, 1/2 cup chopped green onions, and the 1/4 cup finely diced red onion if using, plus 1/4 cup chopped parsley or dill if you like, and fold gently.

6. Toss the cooled pasta and crumbled bacon into the dressing mixture until evenly coated, taste and season with salt and freshly ground black pepper but go easy cause bacon and cheese add salt.

7. Chill at least 30 minutes so flavors meld, if it firms up too much add a little more milk and stir, reserve some bacon/cheese/green onions for garnish before serving.

8. Serve cold straight from the fridge, store leftovers covered in the fridge for up to 3 days and give it a quick stir before serving cause it can thicken.

Equipment Needed

1. Large pot for boiling the pasta, with a lid
2. Colander to drain and rinse the rotini
3. Large mixing bowl to whisk the dressing and toss everything
4. Whisk (and a rubber spatula to scrape the bowl)
5. Skillet or rimmed baking sheet for cooking bacon
6. Measuring cups and spoons
7. Chef knife and cutting board for onions, herbs and tomatoes
8. Box grater or shredder for the cheddar
9. Tongs or slotted spoon to handle pasta and bacon

FAQ

Can I make this ahead of time? Yes. You can mix it up to a day ahead, chill it in an airtight container and it actually tastes better after the flavors mingle. If you want the pasta extra firm wait to add the tomatoes and peas until just before serving, or keep half the dressing aside and stir it in right before you serve.

How long does it keep in the fridge? About three to four days. Keep it cold, covered, and use a clean spoon each time. If it smells off or looks watery and slimy toss it.

Can I use low fat mayo or Greek yogurt instead? Sure you can, but it wont be as rich and creamy. If you use Greek yogurt add a tablespoon or two of milk or buttermilk to loosen it up and a little olive oil to bring back some mouth feel.

How do I stop the pasta salad from getting soggy? Cook the pasta al dente, rinse it with cold water until cool, then drain well. Don’t overdress it, especially if you plan to store it, and add extra veggies like tomatoes just before serving so they dont release water while sitting.

What if I want to skip or swap the bacon? Try cooked pancetta or chopped rotisserie chicken for a similar savory hit. For a vegetarian option use crispy smoked tofu or add a pinch of smoked paprika and extra cheese for that bacon like flavor.

Can I freeze this? No, dont freeze it. Mayo and sour cream separate and the texture will turn weird. If you need to prep ahead freeze the bacon or cooked pasta separately then assemble fresh.

SOOOO Good! Easy, Creamy Bacon Ranch Pasta Salad Recipe Substitutions and Variations

Bacon: swap with pancetta (same amount, crisp it just like bacon) or smoked turkey bacon for a leaner salad; for a vegetarian crunch try 8 oz crispy tofu or roasted chickpeas instead.
Mayonnaise (1 cup): use 1 cup plain Greek yogurt plus 2 tbsp olive oil to keep it creamy, or 1 cup mashed avocado for a greener, healthier twist; vegan mayo works 1:1 too.
Ranch packet (1 oz): make a quick mix with 1 tbsp dried parsley, 1 tsp dried dill, 1/2 tsp garlic powder, 1/2 tsp onion powder and 1/2 tsp salt; or just stir in 3 tbsp prepared ranch dressing if you’re in a pinch.
Sharp cheddar (1 1/2 cups): swap 1:1 with Monterey Jack, Colby or pepper Jack for a milder or spicier melt; use about 3/4 cup crumbled feta for a tangy, less melty option.

Pro Tips

– Undercook the pasta by about a minute, then shock it in cold water and spread it out to dry a bit. That little extra chew keeps the salad from getting mushy when it sits, and it wont soak up every bit of dressing.

– Cook the bacon extra crisp and let it drain very well. Crumble most of it for mixing but save bigger crunchy pieces for the top, they give the salad a much better texture and look.

– Go easy on added salt. Taste the dressed salad first since the bacon and sharp cheddar already add a lot. If you need brightness instead of salt, a squeeze of lemon or a splash of vinegar wakes it up without making it saltier.

– Chill at least 30 minutes so flavors meld, but if it firms up too much later just stir in a tablespoon of milk at a time until you get the texture you want. Add fresh herbs and some of the green onion right before serving so they stay bright.

SOOOO Good! Easy, Creamy Bacon Ranch Pasta Salad Recipe

Recipe by Francis Mead

0.0 from 0 votes

I’m sharing a bacon ranch pasta salad that layers smoky bacon, crisp vegetables, and a tangy creamy dressing into a chilled Pasta Salad With Ranch that will have you reaching for seconds.

Servings

servings

Calories

457

kcal

Equipment: 1. Large pot for boiling the pasta, with a lid
2. Colander to drain and rinse the rotini
3. Large mixing bowl to whisk the dressing and toss everything
4. Whisk (and a rubber spatula to scrape the bowl)
5. Skillet or rimmed baking sheet for cooking bacon
6. Measuring cups and spoons
7. Chef knife and cutting board for onions, herbs and tomatoes
8. Box grater or shredder for the cheddar
9. Tongs or slotted spoon to handle pasta and bacon

Ingredients

1 lb rotini pasta cooked al dente, rinsed & cooled
8 slices bacon, cooked crisp and crumbled
1 cup mayonnaise (full fat)
1/2 cup sour cream
1 (1 oz) packet ranch dressing mix
2 to 3 tbsp milk or buttermilk to thin the dressing
1 1/2 cups shredded sharp cheddar cheese
1 cup frozen peas, thawed
1 cup cherry tomatoes, halved
1/2 cup chopped green onions (scallions)
1/4 cup finely diced red onion, optional
1/4 cup chopped fresh parsley or dill, optional
Salt and freshly ground black pepper, to taste

Directions

Cook 1 lb rotini in salted boiling water until just al dente, drain and rinse under cold water until cool, shake off excess water and set aside.
Cook 8 slices bacon until crisp (pan or bake at 400°F works great), drain on paper towels and crumble, reserve a few bigger pieces for topping if you want extra crunch.
In a large bowl whisk together 1 cup full fat mayonnaise, 1/2 cup sour cream and the 1 oz packet ranch dressing mix, then add 2 tbsp milk or buttermilk and stir, add the 3rd tbsp only if you want it thinner.
Stir 1 1/2 cups shredded sharp cheddar into the dressing so it coats the cheese, this helps it distribute better through the salad.
Add 1 cup thawed frozen peas, 1 cup halved cherry tomatoes, 1/2 cup chopped green onions, and the 1/4 cup finely diced red onion if using, plus 1/4 cup chopped parsley or dill if you like, and fold gently.
Toss the cooled pasta and crumbled bacon into the dressing mixture until evenly coated, taste and season with salt and freshly ground black pepper but go easy cause bacon and cheese add salt.
Chill at least 30 minutes so flavors meld, if it firms up too much add a little more milk and stir, reserve some bacon/cheese/green onions for garnish before serving.
Serve cold straight from the fridge, store leftovers covered in the fridge for up to 3 days and give it a quick stir before serving cause it can thicken.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.