Creamy Bacon Ranch Pasta Salad

Ingredients You'll Need

• Pasta. I like rotini or fusilli because all those little twists and grooves hold onto the creamy ranch dressing. Penne, bowtie pasta, or elbow macaroni will also work.
• Bacon. Cook the bacon until crisp so it doesn't become soft once it's mixed with the dressing. I usually make Air Fryer Bacon because it's quick and there's less mess to clean up.
• Ranch Dressing. Use your favorite prepared ranch dressing. Since the ranch is one of the main flavors in this salad, use one you already know you like. (My favorite is the one by Hidden Valley Ranch.)
• Mayonnaise. Mayo gives the dressing its creamy texture and helps it cling to the pasta.
• Sour cream. This adds creaminess and a slight tang that balances the richness of the mayonnaise and bacon.
• Garlic powder. Just a little boosts the flavor of the ranch dressing without overpowering it.
• Red onion. Finely diced red onion adds color, crunch, and a little bite. Green onion or shallot can be substituted for a milder flavor.
• Cheddar cheese. I like shredded white cheddar, but sharp cheddar, Colby Jack, or Monterey Jack are all good choices.

See the recipe card below for ingredient amounts and complete instructions.

1. Cook the pasta. Cook the rotini in a large pot of salted water according to the package directions until al dente. You don't want to overcook it, or the pasta salad can become soft after it sits in the dressing. Drain the pasta and rinse it well under cold running water. Let it drain thoroughly.
2. Cook the bacon. While the pasta cooks, cook the bacon until crisp. Transfer it to a paper towel-lined plate, let it cool, then crumble or chop it into small pieces. Tip: Make an extra slice or two. Bacon has a mysterious habit of disappearing before it reaches the bowl.
3. Make the creamy ranch dressing. In a large mixing bowl, whisk together the mayonnaise, ranch dressing, sour cream, and garlic powder until smooth.

4. Combine. Add the cooled pasta, crumbled bacon, shredded cheddar cheese, diced red onion, and chives to the bowl. Gently stir until everything is evenly coated in the creamy ranch dressing.

5. Chill. Cover the bowl and refrigerate the pasta salad for at least 1 hour before serving. Give it another stir just before serving. If the pasta has absorbed more dressing than you'd like, stir in a small spoonful of ranch dressing to make it creamy again. Top with additional bacon, cheddar, or sliced green onions if desired.

Easy Variations

Want to turn this into a loaded bacon ranch pasta salad? It's an easy recipe to customize.

• Add vegetables: Try halved cherry tomatoes, diced bell pepper, cucumber, broccoli, celery, or thawed peas.
• Add chicken: Stir in diced or shredded cooked chicken for a heartier pasta salad that can double as lunch.
• Add more ranch flavor: Sprinkle in a small amount of dry ranch seasoning.
• Make it spicy: Add finely diced jalapeño, crushed red pepper flakes, or a few dashes of hot sauce.
• Add fresh herbs: Dill, parsley, or chives work especially well with ranch.
• Make it extra cheesy: Add cubes of cheddar instead of, or in addition to, the shredded cheese.

Can I Make Bacon Ranch Pasta Salad Ahead of Time?

Yes. In fact, this is one of my favorite pasta salads to make ahead because chilling gives all those bacon-ranch flavors time to come together.

You can prepare it up to a day ahead and store it covered in the refrigerator.

The pasta will continue absorbing some of the dressing as it sits, so I recommend keeping a little extra ranch dressing on hand. Stir in just enough before serving to loosen everything up again.

For the best texture, you can also reserve some of the crispy bacon and sprinkle it over the salad immediately before serving.

Storage

Refrigerator: Store leftover bacon ranch pasta salad in an airtight container in the refrigerator for up to 3 days.

Before serving leftovers: Give the salad a good stir. If it seems dry, mix in a little additional ranch dressing.

Freezer: I don't recommend freezing this pasta salad. Mayonnaise and sour cream can separate after freezing and thawing, and the pasta loses its texture.