Bacon Ranch Pasta Salad

Creamy, loaded with crispy bacon and sharp cheddar, and tossed in a tangy homemade ranch dressing, this pasta salad is a cookout and potluck staple. It comes together in 20 minutes and gets even better after a night in the fridge.

Course Salad, Side Dish

Cuisine American

Keyword bacon ranch pasta salad, bacon ranch pasta salad recipe, creamy bacon ranch pasta salad

Prep Time 20

Chilling Time 2

Total Time 2 20

Servings people

Calories 472kcal

Author Blair Lonergan

Ingredients

For the Salad:

8 ounces uncooked rotini (or shells, elbows, or penne)
8 slices bacon, cooked crisp and crumbled
1 cup cherry tomatoes, halved
½ cup diced sweet bell pepper (any color)
½ cup frozen peas, thawed
½ cup shredded sharp cheddar cheese
¼ cup sliced green onions

For the Dressing:

1 cup mayonnaise (Duke's preferred)
½ cup sour cream
1 (1-ounce) packet ranch seasoning mix
2 tablespoons fresh lemon juice (or apple cider vinegar)
1 teaspoon sugar
¼ teaspoon garlic powder
¼ teaspoon black pepper

Optional Garnish:

Chopped fresh parsley
Extra crumbled bacon

Instructions

Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse under cold water until completely cooled.
Make the dressing: In a medium bowl, whisk together the mayonnaise, sour cream, ranch seasoning, lemon juice, sugar, garlic powder, and black pepper until smooth.
Assemble the salad: In a large bowl, combine the cooled pasta, bacon, tomatoes, bell pepper, peas, cheddar cheese, and green onions.
Dress and chill: Pour about three-quarters of the dressing over the salad and toss gently to coat. Cover and refrigerate for at least 2 hours. Store the remaining dressing separately in the fridge.
Finish before serving: Stir in the remaining dressing to freshen up the salad. Taste and adjust seasoning if needed. Garnish with parsley or extra crumbled bacon just before serving.

Video

Notes

Pasta shape: Rotini is the top choice. The ridges and spirals hold onto the creamy dressing well. Shells and elbows both work as substitutes.
Cook pasta to al dente: Slightly firm pasta holds up much better after chilling. Overcooked pasta turns mushy in the fridge.
Rinse the pasta: Rinsing stops the cooking and cools the pasta quickly for a cold salad. Don't skip this step.
Save some dressing: Reserving about a quarter of the dressing and stirring it in right before serving is the key to a pasta salad that doesn't taste dry after chilling.
Mayo note: Duke's is the preference here for its tangier, less-sweet flavor. Any full-fat mayo works.
Make it ahead: This salad can be made up to 24 hours in advance. Keep the reserved dressing separate until just before serving. The flavor improves after a full night in the fridge.
Storage: Store covered in the refrigerator for up to 3-4 days. Stir before serving and add a splash of extra dressing if it seems dry.
Freezing: Not recommended. Mayo-based dressing doesn't freeze well and will separate and turn watery after thawing.
Add-ins: Grilled or rotisserie chicken (about 1-1.5 cups, diced or shredded) makes this a heartier main dish. Cucumber or celery can replace the bell pepper for a different crunch.

Nutrition