Bacon Ranch Pasta Salad

Creamy homemade ranch dressing coats every bite of pasta and vegetables in this Bacon Ranch Pasta Salad. Sprinkled throughout with bacon and cheddar cheese, my kids went absolutely nuts over this salad.

My meat-craving children would happily choose tacos, enchiladas, or even sandwiches, over a pasta salad most of the time. So, you can imagine my surprise when they dove into this Bacon Ranch Pasta Salad for second helpings and polished off almost the entire recipe in one sitting!

I’ve already promised them that I’d make this salad again very soon. And I’m hoping to get more than a few bites for myself next time.

I’m glad that I stumbled onto the idea for this recipe over at Julia’s Album. It’s definitely a keeper. (If you love broccoli, you’ll want to check out the original too!)

Bacon Ranch Pasta Salad

I enjoy having easy recipes like this one at my fingertips for nights when it’s too hot to even think about being in the kitchen. A few minutes spent in the kitchen after breakfast and you’ll have dinner ready whenever you are hungry for it.

This is a great salad to make for a potluck or summer party, and I suspect that I’ll be making it all year long.

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There’s nothing better than homemade ranch dressing for salads any day of the week, but if you don’t have the spices on hand to make the dressing for this recipe, store-bought ranch salad dressing will work nicely for this pasta salad.

In line with keeping this salad as easy to make as possible, I almost always cook my bacon in the oven for the easiest possible cooking and clean-up.

For the bacon-lovers in your life, you’ll want to try the BLT Pasta Salad too!

Here’s a handy kitchen tip: I use this bowl to store pasta salads. (I love the handy lid!)

Bacon Ranch Pasta Salad Recipe

1. Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks.
2. When the pasta is tender, rinse well with cold water. While the pasta is cooking, rinse the peas to thaw them.
3. In a large mixing bowl, whisk together the mayonnaise, milk, dill, parsley, chives, garlic powder, onion powder, salt, and pepper. Add the lemon juice, taste, and add more lemon if desired.
4. Add the peas, cooked pasta, tomatoes, cheese, and bacon to the mixing bowl with the dressing.
5. Stir gently to coat all the ingredients. Taste and adjust seasonings as desired.
6. Cover and refrigerate until ready to serve. Stir again just before serving.

This Creamy Pasta Salad has been a family and reader favorite for a number of years. If you have shrimp lovers in your life, this Shrimp Pasta Salad by Shugary Sweets is sure to be a hit.

If you’re looking for a lighter salad, this Spinach Pasta Salad has become a go-to summer lunch for me. I like to make a double recipe of this salad on the weekend for an easy family meal and then eat the leftovers through the week.

Italian Pasta Salad can be made a day ahead and it’s great for a crowd or for easy lunches through the week. This one is a frequent make-ahead dinner for me in the summer.

Easy Pesto Pasta Salad by Kalyn’s Kitchen is another great make-ahead recipe that’s great for lunch or dinner.

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4.91 from 11 votes

Bacon Ranch Pasta Salad

Mary Younkin

Creamy homemade ranch dressing coats every bite of pasta and vegetables in this Bacon Ranch Pasta Salad. Sprinkled throughout with bacon and cheddar cheese, you're sure to love it!

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 20 minutes mins

Servings: 6 servings

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Ingredients 

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Salad Ingredients

• ▢ 8 ounces pasta shells
• ▢ 8 ounces frozen peas thawed, about 1 1/2 cups
• ▢ 6 ounces grape tomatoes about 1 cup, halved
• ▢ 4 ounces cheddar or Colby jack cheese about 3/4 cup shredded
• ▢ 1/2 pound bacon  cooked and crumbled
• ▢ Optional: chopped avocado for topping

Dressing Ingredients

• ▢ 1/2 cup mayonnaise
• ▢ 2 tablespoons milk
• ▢ 1/2 teaspoon dried dill
• ▢ 1/4 teaspoon dried parsley
• ▢ 1/4 teaspoon dried chives
• ▢ 1/4 teaspoon garlic powder
• ▢ 1/8 teaspoon onion powder
• ▢ 1/8 teaspoon kosher salt
• ▢ 1/8 teaspoon freshly ground black pepper
• ▢ 1-2 teaspoons fresh lemon juice

Instructions 

• Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. When the pasta is tender, rinse well with cold water. While the pasta is cooking, rinse the peas to thaw them.
• In a large mixing bowl, whisk together the mayonnaise, milk, dill, parsley, chives, garlic powder, onion powder, salt, and pepper. Add the lemon juice, taste, and add more lemon if desired. 
• Add the peas, cooked pasta, tomatoes, cheese, and bacon to the mixing bowl with the dressing. Stir gently to coat all the ingredients. Taste and adjust seasonings as desired. 
• Cover and refrigerate until ready to serve. Stir again just before serving. Enjoy!

Notes

This recipe multiplies nicely for a crowd. 1/2 cup of store-bought ranch dressing or homemade ranch dip can be substituted for the dressing listed in this recipe. If you’re using this homemade ranch dip, you’ll want to thin it with 1-2 tablespoons of milk, just enough to make it thick and pourable.

If you are making this salad with gluten free pasta, you’ll want to make it right before serving it. Gluten free pasta noodles tend to get harder than we like after spending much time in the refrigerator.

Nutrition

Calories: 541 kcal | Carbohydrates: 36 g | Protein: 17 g | Fat: 36 g | Saturated Fat: 11 g | Cholesterol: 53 mg | Sodium: 543 mg | Potassium: 350 mg | Fiber: 4 g | Sugar: 5 g | Vitamin A: 881 IU | Vitamin C: 21 mg | Calcium: 164 mg | Iron: 2 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment below!

{originally published 5/2/16 – recipe notes and photos updated 4/12/22}