Bacon Ranch Pasta Salad
Creamy, cheesy, and loaded with crispy bacon, diced tomatoes, and pasta, this Bacon Ranch Pasta Salad is a colorful, crowd-pleasing side. Tossed in a flavorful ranch dressing, it’s perfect for potlucks, picnics, or a make-ahead weeknight dinner.
Equipment
- Heavy Sauce Pot – for perfectly cooked pasta every time.·
- Large Skillet – to get bacon crispy without a mess.
- Mixing Bowl – big enough to toss everything without a spill.
- Whisk – to make the dressing silky smooth.
Ingredients
- 12 ounces uncooked pasta - Any shape works - Penne Rotini, Elbows, Shells, etc. You pick!
- 10 slices bacon
- 3 tablespoons dry ranch salad dressing mix
- ½ teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 cup mayonnaise
- ½ cup milk or as needed
- 1 large tomato chopped
- 1 cup shredded or cubed sharp cheddar cheese
- Optional: 2 green onions chopped (adds a bit of color!)
Instructions
- Cook the pasta: Bring a large pot of lightly salted water to a boil. Add the rotini and cook until tender but still slightly firm, about 8 minutes. Drain and set aside.
- Cook the bacon: In a skillet over medium-high heat, cook the bacon until crisp. Drain on paper towels, then chop into bite-sized pieces.
- Make the dressing: In a large bowl, whisk together mayonnaise, ranch dressing mix, garlic pepper, and garlic powder. Stir in milk a little at a time until the dressing reaches a smooth, creamy consistency.
- Combine everything: Toss the cooked pasta, chopped bacon, tomato, and shredded cheddar in the bowl with the dressing until everything is evenly coated.
- Chill and serve: Cover the salad and refrigerate for at least 1 hour. If it seems a little dry after chilling, stir in a splash of milk to loosen it up.
Notes
Pro Tips
- Cook bacon just right: Crispy enough to add texture but not so hard it feels like rocks in the salad.
- Adjust creaminess: The milk in the dressing is flexible—add a little more if your salad looks thirsty.
- Prep ahead: Make this a few hours (or even a day) in advance—the flavors really come together when chilled.
- Leftovers: This salad keeps beautifully! I sometimes toss in some shredded rotisserie chicken and enjoy it for lunch the next day—extra protein and just as delicious.
- Grilled or roasted chicken breast – classic and easy to serve alongside the creamy salad.
- Pulled pork – sweet and smoky flavors complement the ranch and bacon.
- Smoked sausage or kielbasa – smoky and bold for flavor contrast.
- Fresh fruit salad – balances the richness of the bacon and cheese.
- Garlic bread or rolls – for carb lovers who like a little extra indulgence.
Nutrition
Serving: 12 ServingsCalories: 366kcalCarbohydrates: 25gProtein: 9gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 10gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 31mgSodium: 589mgPotassium: 153mgFiber: 1gSugar: 2gVitamin A: 216IUVitamin C: 1mgCalcium: 89mgIron: 1mg
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