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Bacon Cheddar Ranch Pasta Salad

A creamy, savory, and incredibly easy pasta salad loaded with crispy bacon, sharp cheddar cheese, and a rich ranch dressing. Perfect for summer BBQs, potlucks, and easy dinners.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 2 hours
Total Time 30 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 16 oz dry macaroni pasta or rotini/shells
  • 12 oz thick-cut bacon cooked crispy and crumbled
  • 8 oz sharp cheddar cheese shredded or cubed
  • 0.5 cup fresh chives or green onions chopped
  • 0.25 cup fresh parsley chopped
Creamy Ranch Dressing
  • 1 cup real mayonnaise
  • 1 cup sour cream full fat recommended
  • 1 packet dry ranch seasoning mix 1 oz packet
  • 0.25 cup milk adjust for desired consistency
  • 0.5 tsp black pepper freshly cracked

Equipment

  • Large Pot
  • Colander
  • Baking sheet
  • Large Mixing Bowl

Method
 

  1. Preheat oven to 400°F (200°C). Lay bacon strips on a wire rack over a baking sheet and bake for 15-20 minutes until crispy. Cool and crumble.
  2. Bring a large pot of salted water to a boil. Cook pasta 1 minute longer than package directions. Drain and rinse thoroughly with cold water.
  3. In a large mixing bowl, whisk together the mayonnaise, sour cream, dry ranch seasoning, milk, and black pepper until smooth.
  4. Add the cooled, drained pasta to the dressing and fold until completely coated.
  5. Fold in the crumbled bacon, shredded cheddar cheese, chives, and parsley until evenly distributed.
  6. Cover and refrigerate for at least 2 hours before serving to allow flavors to meld.

Notes

If making ahead, reserve a little dressing to mix in right before serving, as the pasta will absorb moisture in the fridge.