Bacon Ranch Pasta Salad with the BEST DRESSING! (+ VIDEO)

Bacon Ranch Pasta Salad is quick, easy, make ahead friendly and guaranteed to be a hit at every potluck, barbecue and pool party!

Bacon Ranch Pasta Salad is the creamy pasta salad of your dreams loaded with tender pasta, loads of salty bacon, petite peas, sweet bell peppers and bite size cheddar enveloped in the showstopping homemade sour-cream laced ranch dressing. This Pasta Bacon Ranch Salad is always a crowd pleaser at potlucks, picnics and parties and is a quick chop and throw together recipe that is portable, make ahead friendly, easy to double/triple, tastes fabulous chilled or room temperature and goes with practically everything!

Pasta salad recipes aren’t only a hit at gatherings, they make the best sides to practically every meal! Try out these favorites: Italian Tortellini Salad, Greek Pasta Salad, Mexican Pasta Salad, Orzo Pasta Salad, Cowboy Pasta Salad, Pesto Pasta Salad and Creamy Bacon Pea Pasta Salad.

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HOW TO MAKE bacon ranch pasta salad VIDEo

top view of making bacon ranch pasta salad by tossing tomatoes, peas, bacon, ranch, bell peppers and pasta together in a bowl

Why you’ll love this pasta salad recipe

The best pasta salad starts with the best dressing! You will be obsessed with this homemade ranch dressing dressed with dill, parsley, chives, onion powder and garlic powder that transforms each bite into a hypnotic symphony of savory perfection.

Everyone will be licking their plates. No barbecue, pool party, or picnic is complete without a giant bowl of pasta salad – and this one will have everyone coming back for more! After all, who doesn’t love homemade ranch – with bacon and cheese? Best of all, the dressing is sour cream and mayonnaise based so it’s creamy and comforting but not overly heavy.

No dry pasta salad! My two foolproof techniques of 1) tossing the pasta salad with half the dressing before serving and 2) adding olive oil to the dressing, keep this salad irresistibly creamy and never dry.

This pasta salad recipe is easily adaptable. You can customize your Pasta Bacon Ranch Salad with any of your favorite add-ins or omit what you don’t like or have on hand. You can also add chicken or any leftover protein to make it a complete meal.

This Pasta Bacon Ranch Salad serves a lot of people without a lot of effort. If you know how to chop and boil water, you can make this pasta salad recipe! It’s also equally as easy to double or triple for a large crowd.

This recipe can be made ahead or NOT. This Bacon Ranch Pasta Salad can be made ahead of time and chilled for hours before serving OR whip it up and served immediately. Make ahead pasta salad is perfect for lunch, dinner or potlucks without the last-minute hustle.

It’s perfectly portable. No worrying about keeping your potluck side chilled or warmed. Serve this Bacon Ranch Pasta Salad with stress free confidence because it’s perfect any way you serve it!

a bowl of pasta bacon ranch salad with peas, bacon and ranch with sour cream

Ingredients for Bacon Ranch Pasta Salad

Pasta Bacon Ranch Salad is made with easy-to-find ingredients. Just pick up some fresh herbs, tomatoes and bell peppers and likely have the other ingredients stocked. To make the pasta salad, you’ll need the following:

FOR THE PASTA SALAD

Pasta: I used rotini pasta, but any short and sturdy pasta shape will work.
Tomatoes: Use ripe cherry tomatoes for the best texture and sweetness.
Bell peppers: Choose between yellow or orange bell peppers for their crunchy sweetness. I don’t recommend green bell peppers here because they are more earthy than sweet.
Peas: Use petite frozen peas; please NEVER use mature peas – they are mushy!
Cheese: Use quality sharp cheddar cheese for this recipe. You can cube it yourself or ask the butcher to slice it and then slice it the other direction yourself to create the cubes.
Bacon: The more the better! Please use thick cut bacon so the bacon doesn’t get lost and retains its meaty texture when enveloped in the dressing. You can cook the bacon chopped or in slices on the stovetop or bake it in the oven.

FOR THE DRESSING

Mayonnaise: This is the creamy base of the dressing and binds all of the ingredients together. Even if you don’t like mayo, I don’t suggest skipping because it prevents the dressing ingredients from separating – and your dressing will not taste like mayo! Please use real mayonnaise and not Miracle Whip.
Sour cream: This adds a delightful tanginess to the dressing and makes it much lighter than using all mayonnaise.
Olive oil: A splash of olive oil helps thin the dressing while preventing the pasta from soaking up too much of the dressing and becoming dry.
Apple cider vinegar: Just a tablespoon enlivens the flavors but won’t make your salad too tangy.
Dijon mustard: Another tablespoon of Dijon cuts through the richness of the dressing with a subtle depth of flavor without making the ranch dressing taste even remotely like mustard.
Fresh herbs: The most important part! A combination of parsley, dill, chives creates that classic ranch flavor. You may substitute with dried herbs if needed. You will need roughly one third the amount.
Seasonings: Garlic powder, onion powder, salt and pepper are also crucial for the homemade ranch seasoning.

top view showing ingredients for pasta bacon ranch salad: pasta, tomatoes, peas, bell peppers, cheese and homemade ranch dressing

Ingredient Substitutions

Mayonnaise: Use avocado-based mayo or vegan mayo for a healthier spin.
Sour cream: Fat-free sour cream can be used but remember, fat equals creaminess and flavor so adjust your expectations accordingly. You may also substitute with plain Greek yogurt.
Vinegar: I prefer apple cider vinegar for its mellow, fruity flavor but if you only have white vinegar, I suggest starting with a little less and adding more to taste if needed. You can also use lemon juice.
Tomatoes: Grape tomatoes will work as well, however, cherry tomatoes are inherently sweeter than grape, so aim for cherry if you can. You can also chop up a few Roma tomatoes but make sure to seed them first.
Cheese: Use your favorite or mix and match! Try Gouda, Colby, Pepper Jack, White cheddar, Havarti, feta, Parmesan or blue cheese. You can also shred the cheese instead of cubing it.
Mustard: If you don’t have Dijon mustard, swap it for any mustard such as regular yellow mustard, spicy brown mustard, French, whole grain, etc.
Bacon: Turkey bacon, vegan bacon or even salami may be used.

How to Make Bacon Ranch Pasta Salad

This Pasta Bacon Ranch Salad is incredibly easy to prepare! The pasta is boiled while you whisk together the homemade ranch and chop a handful of veggies. Let’s take a closer look at how to make it (full recipe measurements in the recipe card at the bottom of the post):

Step 1: Make the homemade ranch dressing. Whisk together the ingredients and store in the fridge until ready to use.

showing how to make bacon ranch pasta salad recipe by whisking all of the homemade ranch salad dressing ingredients together in a mixing bowl

Step 2: Cook the pasta until al dente. Check the pasta a couple minutes before the box says to make sure you don’t overcook it.
Step 3: Chop the veggies. I recommend doing this while the pasta boils. There isn’t a lot to chop, so the process is speedy!
Step 4: Assemble the pasta salad. Toss together the chopped veggies, cooked pasta, and half of the ranch dressing. Don’t add the bacon just yet!

showing how to make bacon ranch pasta salad recipe by adding pasta, tomatoes, peas, bell peppers and cubed cheese to a bowl

Step 5: Chill the pasta salad. Store the salad in the refrigerator for an hour or so, or until ready to serve so the ingredients have time to meld.

showing how to make bacon ranch pasta salad by tossing the pasta salad with half of the dressing before refrigerating

Step 6: Dig in! When ready to serve, toss the pasta salad with the remaining ranch dressing as well as the cooked and crumbled bacon. Waiting to add the bacon until you’re ready to serve keeps it crisp.

a collage showing how to make bacon ranch pasta salad by adding remaining dressing and bacon and stirring to combine when ready to serve

showing how to make bacon ranch pasta salad by tossing the homemade ranch dressing with the salad

Tips for the Best Pasta Salad with Bacon and Ranch

Don’t overcook the pasta: No one wants a mushy pasta salad! Cook the pasta just until al dente (i.e., is soft with a bit of a bite to it). After the pasta is cooked, rinse it with cold water to prevent it from continuing to cook and soften.

Toss pasta with olive oil: After the pasta is drained, immediately add it to a large bowl then toss it with some olive oil. If you skip this step, it can dry together and tear when tossed.

Cook the bacon until crisp: Crispy bacon is best for this recipe, so make sure to cook it low and slow to render the fat, cook until super crispy, then drain in a single layer on paper towels. Add to the salad as close to serving as possible. You can even sprinkle the bacon over top the salad if you like.

To thaw peas: The easiest way to thaw frozen peas is to add them to a colander and run them under COLD tap water. Let them drain in the sink before mixing into the pasta salad.

Use only half of the dressing if serving later: Gently toss the pasta, veggies and cheese together with only HALF of the dressing if not serving immediately. If you use all of the dressing initially, your pasta may soak up all the dressing and will taste dry.

Customize ingredients: The pasta salad ingredients and measurements are simply suggestions. You can use add/swap any ingredients for your favorite veggies. You can also add protein to make it a complete meal. See some of variation ideas below.

Season to taste: Always adjust the finished pasta salad to taste AFTER it has chilled. You will be amazed how much the dressing mellows in the refrigerator.

possible recipe variations

There is no right or wrong way to make this Pasta Bacon Ranch Salad as long as it’s right for YOU! Try using a different pasta, mixing up the vegetables, adding olives, etc.

Use tortellini: These cheesy stuffed pasta pillows are one of my favorite pastas in salads. You can use any type of cheese tortellini, even sausage tortellini would be yummy! Make sure you use fresh, refrigerated tortellini and not dried tortellini on the shelf.
Make it gluten-free: Use your favorite gluten-free medium pasta.
Add olives: Add a handful of black olives if they are your thing for a salty, delectable tanginess.
Add pickled jalapenos: For a spicy, tangy kick! Start with just a little and stir in more to taste – you don’t want to ruin your entire pasta salad by making it too spicy!
Load up on veggies: I kept this Bacon Ranch Pasta Salad simple, but you’re welcome to add in any extra veggies you have lying around or swap in your favorites. Ranch dressing pairs well with pretty much any vegetable!
Add protein: You can easily transform this Pasta Bacon Ranch Salad into a main dish by adding a protein. Toss in some leftover rotisserie chicken, lemon basil chicken, pesto chicken, leftover chopped pork tenderloin, ham etc. If adding additional protein, reduce the salt in the recipe and add salt to taste.
Omit the mayo: If you really can’t stomach mayonnaise, use a vegan mayo, all sour cream, or full-fat plain Greek yogurt instead.
Make it dairy-free: Omit the cheese and swap the sour cream for your favorite dairy-free/vegan sour cream substitute. You may also swap the sour cream for additional mayonnaise but it won’t taste as light. Mayonnaise is dairy-free but not vegan as it is made with egg yolks, vinegar, and seasonings.
Make it vegetarian: Use vegan bacon.
Make it vegan: For vegan or plant-based, omit the cheese or use dairy-free cheese, use vegan mayo like Vegainase, vegan sour cream or yogurt, and vegan bacon.

up close of pasta ranch bacon salad showing how creamy it is

Can Pasta Salad Be Made in Advance?

Yes, absolutely! This Pasta Ranch Bacon Salad can be fully assembled up to 24 hours ahead of time or you can prep the individual components further in advance and then wait to toss everything together.

Vegetables: Can be chopped 24 hours in advance and stored in separate airtight containers in the refrigerator.

Pasta: Can be made 48 hours in advance and stored in an airtight container in the refrigerator tossed with 2 tablespoons of olive oil.

Dressing: Can be made 72 hours in advance and stored in an airtight container in the refrigerator.

How to Store Bacon Ranch Pasta Salad

Cover leftover Bacon Ranch Pasta Salad with plastic wrap or transfer it to an airtight container. Store in the refrigerator for 3-4 days. The longer the pasta salad is refrigerated, the drier it can become. If your leftovers taste too dry, then toss with a drizzle of olive oil. You may also want to perk up the salad with seasonings to taste.

Can This Pasta Salad Be Frozen?

No, I don’t recommend freezing this pasta salad. The fresh veggies will release water once frozen and thawed and become mushy and the and the ranch dressing could split. This is definitely a dish you want to consume within a few days of making it.

What Does Pasta Salad Go with?

This pasta salad is a show stopping side dish perfect for any summer gathering! Here are some dishes you can serve with this Bacon Ranch Pasta Salad:

Grilled proteins: BBQ Grilled Pork Chops, Marinated Flank Steak, Sirloin Steak with Cajun Butter, Grilled Shrimp, Grilled Barbecue Chicken, Barbecue Chicken Kabobs, Steak Kabobs, Buffalo Chicken, Nashville Hot Chicken, Marinated Pork Chops, Best Marinated Grilled Chicken and on and on.

Side dishes: Baked Beans, Italian Tortellini Salad, Greek Pasta Salad, Strawberry Spinach Salad, Cucumber Tomato Salad, Corn Salad, Creamy Grape Salad and Perfect Fruit Salad.

Sandwiches and burgers: BBQ Brisket Sandwiches, BBQ Pulled Pork Sandwiches, French Dips, Philly Cheesesteaks, Italian Beef Sandwiches, Cubano Sandwiches, Best Burgers, and BBQ Burgers.

Fruit: Grilled Pineapple, Creamy Grape Salad, Summer Fruit Salad, Perfect Fruit Salad, Tropical Fruit Salad or Berry Salad in Honey Mascarpone.

Pasta Salad Faqs

What’s the Best Pasta for Pasta Salad?

If you want to substitute the rotini for another pasta, no problem! You’ll need 16 oz. (1 pound) of pasta. As a rule of thumb, medium pastas work best for pasta salad. Think:
·        Fusill
·        Bowties/Farfalle
·        Penne
·        Macaroni
·        Gemelli
·        Large shells

Why Did My Pasta Salad Separate?

Pasta salad can separate if the dressing was added when the pasta was still warm or wet. If the pasta is warm, the mayonnaise can break and separate. If the pasta is wet, the water will separate from the dressing. Both of these problems can be avoided by only adding the dressing to the pasta once completely chilled.

Should I Rinse Pasta for Pasta Salad?

Yes, rinse the pasta under cold tap water to prevent it from cooking further and to cool it down quickly. Let the pasta drain well before tossing with olive oil and proceeding with the recipe.

Do I Have to Toss the Pasta in Olive Oil?

I highly recommend doing so; the olive oil keeps the pasta from sticking to itself and tearing when added to the pasta salad. You’ll need to use about 2 tablespoons of olive oil.

Is pasta salad better warm or cold?

Pasta Salad is best served at room temperature, but don’t let it sit out more than two hours. If pasta salad is served straight from the refrigerator, you will taste the chill of subdued flavors and a congealed dressing. Instead, pasta salad served at room temperature allows the flavors and dressing for a more appealing texture and shining flavors.

Should I salt the water for pasta salad?

Yes, you should always salt your pasta water, whether making pasta salad or a warmed pasta dish. Salting the water is the one chance you have to penetrate the pasta and enhance the subtle pasta flavor – you can taste the difference. Use 1 tablespoon salt for 6 quarts of water when cooking one pound of pasta.

Why does my pasta salad get dry?

If you add all of the dressing to the pasta salad and then chill it in the refrigerator, then the pasta will soak it right up and the pasta salad will be dry. Instead, reserve half of the dressing and toss it with the pasta right before serving. If your pasta salad still seems dry, add a drizzle of olive oil, toss to combine then add additional oil as needed.

How do you keep pasta from sticking together for pasta salad?

First, use enough pasta water when cooking the pasta. Fill a large pot with a very generous amount of water, typically 6 quarts of water for 1 pound of pasta; this is typically three-quarters full. Pasta needs enough water to cook evenly and to move around so it doesn’t clump. Second, toss the cooked, drained pasta in a couple tablespoons of oil before adding the dressing.

Do you rinse pasta for pasta salad?

Yes, after the pasta has been cooked to al dente, rinse it in cold water until the pasta reaches room temperature. This 1) stops the pasta from cooking and becoming mushy and 2) keeps the pasta loose for the salad by rinsing off the excess starch which can cause it to become gummy and clump together.

Looking for more pasta salad recipes?

Italian Pasta Salad
Pesto Pasta Salad
Mexican Pasta Salad
Greek Pasta Salad
Cowboy Pasta Salad
Greek Orzo Pasta Salad
All of my pasta salad recipes!

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Tools Used in This Recipe

Pasta Pot and Strainer

Kitchen Knife Set

Wood Chopping Block

Small Whisk

Stainless Steel Mixing Bowl Set

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Bacon Ranch Pasta Salad

Servings: servings

Prep Time: 30

Cook Time: 12

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Ingredients

PASTA SALAD

16 oz. rotini
drizzle of olive oil
1 pint cherry tomatoes, halved
1 yellow or orange bell pepper, chopped
1 cup frozen petite peas, thawed
1 cup cheddar cheese, cubed small
8 oz. thick cut bacon, cooked and chopped

DRESSING

3/4 cup mayonnaise
3/4 cup sour cream
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
2 tablespoons minced fresh parsley (or 2 teaspoons dried)
2 tablespoons minced fresh dill (or 2 teaspoon dried)
1 tablespoon minced fresh chives (or 1 teaspoons dried)
1 tsp EACH salt, onion powder, garlic powder
1/2 tsp EACH pepper, paprika

Instructions

Whisk together all of the Dressing ingredients in a medium bowl. Refrigerate until ready to use.
Cook pasta in salted water according to package directions just until al dente. (You can chop your salad ingredients while the pasta is cooking.) Drain, rinse with cold water then toss with a drizzle of olive oil to prevent it from sticking together.
Add the pasta, peas, tomatoes, bell peppers and cheese to a large bowl; don’t add the bacon.
Pour half of the dressing over the pasta salad and toss to combine (or all of the dressing if serving immediately). Refrigerate pasta salad and remaining dressing separately until ready to use (best served the same day).
When ready to serve, add bacon and toss with remaining dressing. Season with salt and pepper to taste. Dig in!

Video

Notes

Make it your own! Feel free to swap in your favorite ingredients such as olives, pickled jalapenos, or other vegetables. You can even use tortellini for the pasta! See the post for lots of ideas.
Make it gluten-free: Use your favorite gluten-free medium pasta.
Make it dairy-free: Omit the cheese and swap the sour cream for your favorite dairy-free/vegan sour cream substitute. You may also swap the sour cream for additional mayonnaise but it won’t taste as light. Mayonnaise is dairy-free but not vegan as it is made with egg yolks, vinegar, and seasonings.
Make it vegetarian: Use vegan bacon.
Make it vegan: For vegan or plant-based, omit the cheese or use dairy-free cheese, use vegan mayo like Vegainase, vegan sour cream or yogurt, and vegan bacon.

Storage

Cover leftover pasta salad with plastic wrap or transfer it to an airtight container. Store in the refrigerator for 3-4 days. The longer the pasta salad is refrigerated, the drier it can become. If your leftovers taste too dry, then toss with a drizzle of olive oil. You may also want to perk up the salad with seasonings to taste.

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4 Comments

Joanne says

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I’m excited to try this recipe! Quick question, how much of a prepared ranch seasoning would I use? I didn’t see this in the post, so if I missed my apologies!

- Jen says
  
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  Hi Joanne, I have experimented with prepared ranch, but I think one (1 oz.) packet dry ranch dressing seasoning mix (2 tablespoons) would be about right. Enjoy!
  
  - Joanne says
    
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    THIS IS AMAZING!!! I brought it camping and everyone loved it! Next time I will bring twice as much!
    
    - Jen says
      
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      YAY! Thanks so much Joanne, I’m thrilled it was a huge hit!