Bacon Ranch Pasta Salad Recipe

This bacon ranch pasta salad is creamy, packed with bacon and cheese, and easy to throw together for any gathering. It’s always a hit, even with picky eaters!

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Course: Appetizer, Side Dish

Cuisine: American

Keyword: bacon ranch pasta salad

Prep Time: 10

Cook Time: 16

Chilling time: 30

Total Time: 56

Servings:

Calories: 321kcal

Author: Louisa

Equipment

Ingredients

12 oz dry tri-color rotini pasta
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup milk
1 1-oz packet dry ranch dip mix
6 slices bacon
8 oz green peas, drained if using canned
1 cup cheddar cheese, cubed
1 cup cherry tomatoes, diced
Salted water for cooking the pasta

Instructions

Cook the rotini pasta until al dente in a pot of salted water. Drain, rinse with cold water, then cool to room temperature.
Chop the bacon strips into small pieces and fry them over medium-high heat until crispy. Place on paper towels to soak up the excess grease.
For the dressing, combine the mayonnaise, sour cream, ranch dip mix, and milk until smooth and well blended. Set aside.
In a large bowl, mix the cooked pasta, cheddar cheese cubes, green peas, diced tomatoes, and chopped bacon.
Add the dressing and gently toss until everything is well-coated. Cover with plastic wrap and refrigerate for at least 30 minutes before serving for optimal flavor. Enjoy!

Notes

Bring a pot of salted water to a boil and cook the rotini for about 8 minutes. The pasta should be tender but firm to the bite.
You can use frozen peas for your bacon and ranch pasta salad. Thaw it in the refrigerator overnight, then cook according to the package directions, and let the peas cool.
If your bacon ranch pasta salad looks a little dry after chilling, stir in a spoonful of sour cream or mayo. A splash of milk also works!

Nutrition