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bacon ranch pasta salad
Isla Marie

Bacon Ranch Pasta Salad

Creamy, tangy ranch pasta salad loaded with crispy bacon, sharp cheddar cubes, sweet peas, and red onion. The ultimate crowd-pleasing, make-ahead side that disappears first.
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Prep Time 20 minutes
Chill 2 hours
Total Time 2 hours 20 minutes
Servings: 10
Course: BBQ, Picnic, Potluck, Salad, Side Dish, Summer Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 1 lb rotini bow-tie, or cavatappi pasta
  • 1 lb bacon cooked crispy & crumbled (reserve some for garnish)
  • 1½ cups sharp cheddar cubed or shredded
  • 1½ cups frozen peas no thawing needed
  • ½ red onion finely diced
  • 1 cup cherry tomatoes halved (optional)
Creamy Ranch Dressing
  • 1 cup real mayonnaise
  • ¾ cup sour cream
  • ¼ cup milk plus more if needed
  • 1 1-oz packet ranch seasoning mix
  • 1 tsp garlic powder
  • ½ tsp black pepper
  • 2 tbsp fresh dill or parsley optional

Equipment

  • Large pot
  • Colander
  • Extra-large mixing bowl
  • Whisk

Method
 

  1. Cook pasta in heavily salted water → al dente → rinse cold → drain very well.
  2. Cook bacon until crispy → crumble.
  3. Whisk mayo, sour cream, milk, ranch packet, garlic powder, pepper → taste & adjust.
  4. In giant bowl: cold pasta + most of the bacon + cheddar + peas + onion + tomatoes.
  5. Pour dressing → fold gently until fully coated.
  6. Cover → chill 2 hrs minimum (overnight = best flavor).
  7. Before serving: stir → add splash of milk if too thick → top with reserved bacon + herbs.

Notes

Cold-rinse pasta = no clumping
Add half the bacon right before serving = max crunch
Make dressing 24 hrs ahead = flavor explodes
Traveling? Keep bacon & extra dressing separate → mix on-site
Keeps 4–5 days in fridge