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Bacon Ranch Pasta Salad with Broccoli
Isla Marie

Bacon Ranch Pasta Salad with Broccoli

Creamy bacon ranch pasta salad loaded with crispy bacon, sharp cheddar, sweet peas, red onion, and bright, perfectly tender-crisp broccoli. The upgraded version that disappears even faster.
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Prep Time 20 minutes
Chill 2 hours
Total Time 2 hours 20 minutes
Servings: 12
Course: BBQ, Picnic, Potluck, Salad, Side Dish
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 1 lb rotini bow-tie, or medium shells
  • 1 lb bacon cooked crispy & crumbled (reserve ¼ for topping)
  • 4 cups fresh broccoli florets bite-size
  • 1½ cups sharp cheddar cubed or shredded
  • 1 cup frozen peas optional
  • ½ red onion finely diced
  • 1 cup cherry tomatoes halved (optional)
Upgraded Ranch Dressing
  • 1 cup real mayonnaise
  • ¾ cup sour cream or Greek yogurt
  • ⅓ cup buttermilk or milk
  • 1 1-oz packet ranch seasoning
  • 2 tbsp fresh dill chopped
  • 1 tsp garlic powder
  • ½ tsp black pepper
  • Juice of ½ lemon

Equipment

  • Large pot + ice bath (for blanching broccoli)
  • Colander
  • Extra-large mixing bowl
  • Whisk

Method
 

  1. Blanch broccoli 60–90 sec → ice bath → drain well (bright green & crisp).
  2. Cook pasta al dente → cold rinse → drain completely.
  3. Cook bacon crispy → crumble.
  4. Whisk all dressing ingredients → taste (should be tangy and herby).
  5. Giant bowl: cold pasta + broccoli + most bacon + cheddar + peas + onion + tomatoes.
  6. Pour dressing → fold gently until fully coated.
  7. Chill 2+ hrs (overnight = best).
  8. Before serving: stir → splash of milk if thick → top with reserved bacon + extra dill.

Notes

60–90 sec blanch + ice bath = perfect broccoli every time
Lemon juice + fresh dill = makes broccoli pop
Add half bacon at the end = max crunch
Make 24 hrs ahead = flavor goes nuclear
Keeps 4–5 days in fridge