Bacon Ranch Pasta Salad
This bacon ranch pasta salad recipe combines rotini pasta, crispy bacon, sharp cheddar, and a tangy sour cream and ranch dressing in one bowl. The dressing is what separates a good version from a bland one.
Equipment
- Large stockpot - For boiling the pasta
- Colander - For draining and rinsing the pasta
- Rimmed baking sheet - For baking the bacon
- Large mixing bowl - For tossing the salad
- Medium bowl - For whisking the dressing
- Whisk - For combining the dressing ingredients
- Box grater - If shredding cheese from a block
Ingredients
- 1 lb rotini pasta - 450g, or another short pasta shape with ridges
- 8 slices bacon - about 225g, cooked crisp and crumbled
- 1 cup mayonnaise - 240g
- 0.5 cup sour cream - 120g
- 1 packet dry ranch seasoning mix - about 1 oz or 28g
- 0.25 cup whole milk - 60ml
- 1 cup frozen peas - 145g, thawed
- 1 cup cherry tomatoes - 150g, halved
- 1.5 cups sharp cheddar cheese - 170g, shredded
- 3 stalks green onions - about 30g, sliced
- 0.5 tsp garlic powder
- 0.5 tsp black pepper
Instructions
- Preheat oven to 400°F. Line a rimmed baking sheet with foil. Lay bacon slices flat in a single layer and bake for 12-15 minutes until crisp. Drain on paper towels, then crumble or chop into bite-sized pieces and set aside.
- Bring a large stockpot of generously salted water to a rolling boil. Add rotini and cook according to package directions until al dente. Drain in a colander and rinse under cold water for 30-60 seconds. Shake off excess water and set aside to drain.
- In a medium bowl, whisk together mayonnaise, sour cream, dry ranch seasoning mix, whole milk, garlic powder, and black pepper until fully smooth. Adjust milk by the tablespoon if the dressing is too thick to pour easily.
- Transfer drained, cooled pasta to a large mixing bowl. Add crumbled bacon, thawed peas, halved cherry tomatoes, shredded cheddar, and sliced green onions. Pour dressing over the top and fold gently with a large spoon or silicone tongs until evenly coated.
- Cover the bowl tightly with plastic wrap or transfer to an airtight container. Refrigerate for at least 1 hour to let flavors settle and dressing thicken. Toss gently right before serving, as dressing may settle to the bottom during chilling.
Notes
- Cook pasta just to al dente—overcooked pasta turns mushy once coated in dressing and chilled.
- Rinse pasta under cold water immediately after draining to stop cooking and prevent it from absorbing too much dressing.
- Bake bacon instead of pan-frying for even crisping and less grease splatter.
- Let pasta cool fully before mixing with dressing to prevent a watery consistency.
- If salad seems dry after chilling, stir in an extra tablespoon or two of mayonnaise, not milk, to restore texture.
- Shred cheddar from a block instead of using pre-shredded to avoid grainy dressing from anti-caking coatings.
- Add bacon just before serving if making the salad more than a few hours ahead to keep it crisp.
- Salt the pasta water generously—it's the only chance the pasta itself gets seasoned.
- Let the dressing rest for a few minutes after whisking before pouring over pasta to let the ranch seasoning hydrate and mellow.
- Store in an airtight container in the refrigerator for up to 4 days. Do not freeze.
Nutrition
Serving: 1servingCalories: 420kcalCarbohydrates: 33gProtein: 13gFat: 27gSaturated Fat: 8gSodium: 650mgFiber: 2gSugar: 3g
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