Bacon Ranch Pasta Salad has that perfect combination of creamy, crunchy, and smoky that makes you go back for “just one more bite” until the bowl is somehow empty. Picture tender pasta twirls tangled up with crispy bacon, sharp cheddar, and a ranch-y dressing so good you’ll want to lick the spoon.
You’ll love this Bacon Ranch Pasta Salad because it checks every box for a crowd-pleasing dish without any of the fuss. It’s a make-ahead dream, since it actually tastes better after chilling and the flavors have time to mingle. Whether you’re bringing it to a potluck, packing it for lunches, or serving it alongside grilled chicken at a backyard cookout, this salad always disappears fast.
Helpful Tips
- Cook the pasta just to al dente: Rotini that’s slightly firm holds up much better once it’s tossed with the creamy dressing and chilled, so avoid overcooking it or the salad can turn mushy.
- Let the bacon get extra crispy: Since the bacon is the star of the show here, cook it until it’s deeply browned and crunchy so it keeps its texture even after mixing it into the dressing.
- Chill before serving, but stir before you dig in: The flavors need at least an hour to really come together, and giving it a quick toss right before serving redistributes any dressing that’s settled at the bottom.
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Bacon Ranch Pasta Salad
Ingredients
- 12 ounces tri-color rotini pasta
- 8 slices bacon
- 1/2 cup mayonnaise
- 1/2 cup Greek yogurt or sour cream
- 3 tablespoons dry ranch salad dressing mix
- 2 tablespoons milk or as needed to thin
- 1 large tomato chopped
- 4 ounce can sliced black olives
- 1 cup sharp Cheddar cheese shredded
- 2 green onions chopped
Instructions
- Bring a large pot of salted water to a boil. Cook rotini according to the package just to al dente. Drain and let cool.
- Place bacon in the air fryer, oven, or a skillet and cook until browned and crisp. Drain on a paper towel. Then chop into pieces.
- Mix mayonnaise, ranch dressing mix, and milk together in a large bowl.
- Place rotini, bacon, tomato, black olives, and cheese in a bowl and toss to coat with dressing.
- Cover and chill at least 1 hour in the refrigerator.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.