Creamy Bacon Ranch Pasta Salad
This creamy bacon ranch pasta salad is loaded with al dente pasta, crispy bacon, cheddar cheese, and red onion tossed in a creamy ranch dressing. It's an easy make-ahead side dish for BBQs, potlucks, cookouts, and summer gatherings.
Servings: 8 servings
Calories: 446kcal
Ingredients
For the Pasta Salad:
- 1 pound pasta such as penne, fusilli, or rotini
- 8 slices bacon cooked and crumbled
- 1 cup cheddar cheese shredded
- ¼ cup red onion finely diced
- 2 tablespoons fresh chives or green onion
For the Dressing:
- ½ cup ranch dressing
- ½ cup mayonnaise
- ¼ cup sour cream
- ½ teaspoon garlic powder
- salt and pepper to taste
Instructions
- Cook: Cook pasta in a large pot of salted water according to package directions until al dente. Drain and rinse under cold running water until cool. Drain thoroughly.
- Prepare: While the pasta cooks, cook bacon until crisp. Transfer to a paper towel-lined plate, cool, then crumble.
- Mix: In a large bowl, whisk together the ranch dressing, mayonnaise, sour cream, and garlic powder until smooth.
- Combine: Add the cooled pasta, bacon, cheddar cheese, red onion, and chives. Gently fold until everything is evenly coated.
- Chill: Cover and refrigerate for at least 1 hour. Stir before serving and season with salt and pepper to taste. If the pasta salad seems dry, stir in a little extra ranch dressing. Garnish with additional bacon or chives if desired.
Notes
- Cook the pasta just until al dente so it doesn't become too soft after chilling in the dressing.
- Rinse the cooked pasta under cold water, then drain it thoroughly before adding it to the dressing.
- Cook the bacon until crisp for the best texture.
- Taste before adding salt since the bacon, ranch dressing, and cheddar cheese are already salty.
- For the creamiest pasta salad, refrigerate for at least 1 hour before serving.
- If making it ahead, stir in a little extra ranch dressing just before serving if the pasta has absorbed some of the dressing.
- Store leftovers covered in the refrigerator for up to 3 days.
- This recipe can easily be doubled for a larger potluck or cookout.
Nutrition
Calories: 446kcal | Carbohydrates: 45g | Protein: 12g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 28mg | Sodium: 342mg | Potassium: 170mg | Fiber: 2g | Sugar: 3g | Vitamin A: 228IU | Vitamin C: 1mg | Calcium: 126mg | Iron: 1mg
