Bacon Ranch Pasta Salad
This creamy bacon ranch pasta salad is a cookout classic with tender pasta, crisp bacon, cheddar, and fresh vegetables. It is easy to make ahead and even easier to carry to a picnic, potluck, or weeknight dinner.
Total
35 min
Servings
8 servings
Level
Easy
Bacon ranch pasta salad is the kind of side dish that fits almost anywhere. Serve it with burgers, grilled chicken, sandwiches, or a simple plate of sliced tomatoes and corn on the cob.
The dressing is creamy but not too heavy, thanks to a mix of mayonnaise, sour cream, and ranch seasoning. A splash of vinegar keeps it bright, while bacon, cheddar, and crunchy vegetables make every bite interesting.
This recipe is easy to adjust. Use what you have, make it a few hours ahead, and save a little dressing to freshen it up before serving.
01What you'll need
Ingredients
15 items · 8 servings
- 12 ounces short pasta, such as rotini, shells, or bow ties
- 8 slices bacon
- 3/4 cup mayonnaise
- 1/2 cup sour cream
- 1 packet ranch seasoning mix, about 1 ounce
- 1 tablespoon apple cider vinegar or white wine vinegar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 to 2 tablespoons milk, as needed
- 1 cup shredded cheddar cheese
- 1 cup cherry tomatoes, halved
- 1 cup diced cucumber
- 1/2 cup thinly sliced green onions
- 1/2 cup frozen peas, thawed
- 2 tablespoons chopped fresh parsley or dill, optional
02How to make it
Step-by-step
1. Cook the pasta
Bring a large pot of salted water to a boil. Add the pasta and cook until just tender, following the package directions. This is often called al dente, which means the pasta still has a little firmness when you bite it.
2. Cool the pasta
Drain the pasta and rinse it under cold water until it is cool. Shake off as much water as you can. Too much water will thin the dressing and make the salad taste flat.
3. Cook the bacon
While the pasta cooks, cook the bacon in a skillet over medium heat until crisp, about 8 to 10 minutes. Transfer it to a paper towel-lined plate. When it is cool enough to handle, crumble or chop it into small pieces.
4. Make the dressing
In a large mixing bowl, whisk together the mayonnaise, sour cream, ranch seasoning, vinegar, garlic powder, and black pepper. If the dressing seems very thick, whisk in 1 tablespoon of milk. Add a second tablespoon only if needed.
5. Save a little dressing
Spoon about 1/4 cup of the dressing into a small container and refrigerate it. You will use it later to loosen the salad before serving, especially if you are making it ahead.
6. Toss the salad
Add the cooled pasta to the large bowl with the dressing. Stir until the pasta is evenly coated. Add the cheddar, tomatoes, cucumber, green onions, peas, most of the bacon, and the parsley or dill if using. Toss gently so the vegetables stay intact.
7. Chill before serving
Cover the bowl and refrigerate the pasta salad for at least 30 minutes. This gives the flavors time to blend. If chilling longer than 2 hours, wait to add the tomatoes until closer to serving for the freshest texture.
8. Finish and serve
Stir the salad before serving. Add the reserved dressing, a spoonful at a time, until it looks creamy again. Taste and add a little more black pepper if you like. Sprinkle the remaining bacon over the top.
03From our kitchen
Cook's tips
- Make-ahead: You can make this pasta salad up to 1 day ahead. For the best texture, reserve some dressing and add the tomatoes and final bacon topping just before serving.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir well before eating. If the pasta seems dry, add a spoonful of mayonnaise, sour cream, milk, or plain yogurt to loosen it.
- Do not freeze: Creamy pasta salads do not freeze well. The dressing can separate, and the vegetables can become watery after thawing.
- Pasta swaps: Rotini, shells, bow ties, penne, and elbow macaroni all work. Choose a short pasta with ridges or curves so it holds the dressing.
- Bacon shortcut: Use cooked bacon pieces if you are short on time. Warm them briefly in a skillet or microwave to bring back some crispness.
- Vegetable swaps: Try diced bell pepper, celery, broccoli florets, corn, or shredded carrots. Keep the pieces small so they mix evenly with the pasta.
Cook's note
Ranch seasoning mixes vary in saltiness. Taste the salad after it chills before adding any extra salt. Bacon and cheddar already bring plenty of salty flavor.
04Frequently asked
Questions & answers
Can I make bacon ranch pasta salad the night before?
Yes. It is a good make-ahead side. Keep a little dressing separate and stir it in before serving because the pasta will absorb some dressing overnight.
Should I rinse pasta for pasta salad?
Yes, for this recipe. Rinsing cools the pasta quickly and washes off some surface starch, which helps keep the salad from turning gummy.
Can I use bottled ranch dressing instead of ranch seasoning?
You can. Replace the mayonnaise, sour cream, ranch packet, vinegar, garlic powder, pepper, and milk with about 1 1/4 cups bottled ranch dressing. The flavor will be a little lighter and the salad may be looser.
How do I keep the bacon crisp?
Stir most of the bacon into the salad for flavor, but save some for the top right before serving. Bacon softens as it sits in the creamy dressing.
Can I make this pasta salad without sour cream?
Yes. Use plain Greek yogurt for a tangier dressing, or use all mayonnaise for a richer one. If using all mayonnaise, add an extra splash of vinegar or milk to balance the texture and flavor.
05Keep cooking
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