Ranch Pasta Salad
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This Bacon Ranch Pasta Salad is what happens when your favorite dip meets your favorite carb—and yes, it’s as dreamy as it sounds. Packed with crispy bacon, fresh veggies, and a creamy ranch dressing, this is the side dish that disappears first at every BBQ. It’s fast, crowd-pleasing, and so easy you’ll wonder why you didn’t make it sooner.
This make-ahead pasta salad is amazing served alongside my grilled chicken breast, bbq drumsticks, and my grilled Hawaiian Chicken!
Why You’ll Love This Recipe
- Rich and Creamy: Instead of the traditional dressing, this salad uses ranch giving it a super creamy finish.
- Make-Ahead: This tastes BETTER as it sits, which makes it the perfect make-ahead side dish!
- Customizable: Add your favorite veggies, or leave some out! This dish is very easy to customize.
If you’re looking for a side dish that always gets people asking for the recipe, this Bacon Ranch Pasta Salad is it. Creamy, tangy, and packed with crispy bacon and fresh veggies, it’s the kind of no-fuss dish that works for just about any occasion, from backyard BBQs to weekday lunches.
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The homemade ranch-style dressing ties everything together with bold, comforting flavor, and the best part? You can make it ahead. It’s quick, customizable, and seriously addicting. One bite and you’ll see why this one’s on repeat in our house.
Ingredients You’ll Need
You don’t need anything fancy to whip up this Bacon Ranch Pasta Salad—just a few fridge staples and pantry basics. We’ve made this more times than I can count, and these ingredients are our tried-and-true favorites:
- Mayonnaise: I stick with Best Foods for that rich, creamy texture. It’s the foundation of the dressing, so pick one you love.
- Sour Cream: Adds a little tang that balances out the ranch. Not a fan? Swap with more mayo or plain Greek yogurt for a protein boost.
- Ranch Seasoning, Garlic Powder & Pepper: This trio brings the signature flavor. If you’re using a salt-heavy ranch packet, feel free to skip extra salt.
- Milk: Just a splash helps loosen the dressing so it coats the pasta and veggies evenly—don’t skip it!
- Rotini Pasta: The spirals catch all that ranch goodness. Any short pasta will do in a pinch.
- Bacon: Cook it until crispy and chop it small so you get a bit in every bite. Store-bought bacon bits work in a pinch but fresh is best.
- Veggies: Cherry tomatoes, cucumbers, red onion, and olives give a fresh crunch. Feel free to sub in what you love—broccoli, bell peppers, or shredded carrots are all great additions.
The beauty of this salad? It’s super customizable. Stick with the basics or make it your own with what’s in your fridge. Either way, you’re in for a creamy, crave-worthy bite every time.
Jesseca’s Recipe Review
This bacon ranch pasta salad is my go-to when I need something quick, crowd-pleasing, and guaranteed to disappear. The combo of creamy ranch, crispy bacon, and crunchy veggies hits every time. I’ve made it for potlucks, BBQs, and lazy weeknight dinners—and there are never leftovers.
Tip from Jesseca:
Want next-level flavor? Make the dressing a few hours ahead of time and let it sit in the fridge. It gives the ranch seasoning time to fully bloom and takes the whole salad up a notch.
Substitutions and Variations
One of the best things about this bacon ranch pasta salad recipe? It’s super flexible. Here are a few easy swaps and upgrades to make it work with what you have—or what you’re craving:
- Greek Yogurt for Mayo/Sour Cream: Want to lighten things up? Swap some or all of the mayo and sour cream with plain Greek yogurt. Still creamy, just with a little extra tang and protein.
- Different Pasta Shapes: No rotini? No problem. Bowties, penne, or shells all work just as well. Just avoid anything too delicate.
- Turkey Bacon or Plant-Based Bacon: Looking for a leaner or vegetarian option? Use turkey bacon or your favorite plant-based alternative.
- Add Cheese: A handful of shredded cheddar or crumbled feta adds even more flavor. Ranch and cheese? Always a win.
- Mix Up the Veggies: Not into olives or onions? Skip ’em. Add in bell peppers, shredded carrots, peas, or even steamed broccoli. This salad is all about what works for you.
Feel free to make it your own—it’s hard to go wrong with a combo of bacon, ranch, and pasta!
How To Make Bacon Pasta Salad
This recipe is super simple to make and requires very little work. I suggest baking the bacon for this recipe. You get an even cook on every single piece and it’s fuss-free!
- PREP: Cook the pasta according to the package directions to al dente. Drain and rinse the pasta in cold water to help cool the pasta. Set aside while you make the dressing.
- DRESSING: Whisk together the mayonnaise, sour cream, ranch seasoning, pepper, garlic powder, and milk in a medium measuring cup. Set aside for later.
- MIX: Toss together the cooled pasta, tomatoes, olives, cucumbers, onion, and prepared dressing until well coated.
- CHILL: Chill one hour, or up to overnight, and enjoy!
Looking for more fun pastas? Try this Ham and Pea Pasta!
Storage and Make-Ahead Instructions
This pasta salad is a dream for prepping ahead. In fact, it tastes even better after some fridge time!
- Make-Ahead: You can make the full salad up to 24 hours in advance. If you’re prepping more than a day ahead, wait to stir in the bacon until just before serving to keep it crisp.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving—some of the dressing may settle.
- Freshen It Up: If the pasta absorbs too much dressing, add a splash of milk or a spoonful of mayo before serving to bring back the creaminess.
This is one of those recipes that gets better as it chills—perfect for potlucks, BBQs, or lunch prep!
Recipe FAQs
Yes! This pasta salad is actually better after it chills. You can make it up to 24 hours in advance. For best texture, add the bacon just before serving.
You can use a homemade blend (think: dried dill, parsley, garlic powder, onion powder, and salt) or swap in your favorite ranch dressing instead—just adjust the mayo and milk to avoid thinning it too much.
Rotini is our favorite because it holds onto the dressing, but bowties, penne, or shells also work well.
This salad stays fresh for up to 3 days in an airtight container. Just give it a quick stir before serving and add a splash of milk if it needs reviving.
Ranch Pasta Salad
Ingredients
- 8 oz Rotini pasta
Dressing:
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 (1oz) packet ranch seasoning
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 cup milk
Salad:
- 1/2 lb bacon (cooked and chopped)
- 3/4 cup cherry tomatoes (quartered )
- 1/2 cup sliced black olives (drained)
- 1/2 large cucumber (diced)
- 1/4 red onion (diced)
Instructions
- Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until al dente—tender but still slightly firm.
- Drain the pasta and immediately rinse it under cold water to stop the cooking and cool it down. Set aside.
- In a medium bowl or large measuring cup, combine the mayonnaise, sour cream, ranch seasoning, pepper, garlic powder, and milk. Whisk until smooth and well blended. Set aside.
- In a large mixing bowl, add the cooled pasta, cooked and chopped bacon, cherry tomatoes, black olives, cucumber, and red onion. Pour the dressing over the top and gently toss until all ingredients are evenly coated.
- Cover the bowl and refrigerate for at least 1 hour, or up to overnight, to allow the flavors to meld. Serve chilled and enjoy!
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Should the bacon be added with all the other ingredients or just before serving? Thank you!!
Good catch, Cathy. That was a typo from the instructions. I’ve fixed it.