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Creamy Bacon Cheddar Ranch Pasta Salad

A delicious and easy pasta salad combining smoky bacon, tangy ranch, and gooey cheddar, perfect for potlucks or quick family dinners.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 12 ounces pasta (rotini or shells) Works best for catching the dressing
  • 8 slices bacon, cooked until crisp and chopped Can swap with smoky turkey bacon for a lighter twist
  • 1 1/2 cups sharp cheddar, shredded Colby can be used for a milder flavor
  • 1 cup frozen peas, thawed Or swap with blanched edamame
  • 1 cup cherry tomatoes, halved Use roasted red peppers in winter
  • 1/2 small red onion, finely diced Green onion is a milder alternative
Dressing Ingredients
  • 1 cup mayonnaise Light mayo works in a pinch
  • 1/2 cup sour cream or Greek yogurt For tang and creaminess
  • 2 tablespoons ranch seasoning mix Or use homemade ranch for fresher flavor
  • 2 tablespoons fresh dill or parsley, chopped Basil makes a bright variation
  • 1 tablespoon lemon juice or apple cider vinegar
  • Salt and pepper to taste

Method
 

Preparation
  1. Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente (about 1 minute less than package directions). Drain and rinse under cold water to stop the cooking.
  2. In a skillet over medium heat, fry bacon until deep golden and crisp. Drain on paper towels and crumble.
  3. In a large mixing bowl, whisk together mayonnaise, sour cream or Greek yogurt, ranch seasoning, lemon juice, dill or parsley, and a pinch each of salt and pepper.
  4. Add the cooled pasta to the bowl, along with chopped bacon, shredded cheddar, peas, cherry tomatoes, and diced red onion. Gently fold everything together.
Chilling
  1. Chill the salad for at least 30 minutes to let flavors meld. Before serving, give it a final stir and sprinkle extra cheddar and herbs on top if desired.

Notes

You can add crisp cucumbers for freshness, swap spinach with kale for a stronger green, and substitute dairy-free mayo for a vegan-friendly version. Store in an airtight container in the refrigerator for up to 3 days.