Creamy Pasta Salad with Bacon and Ranch
This creamy pasta salad with bacon and ranch is a cool, tangy salad with tender pasta, sharp cheddar, smoky bacon, and sweet pops of peas, all held together by a ranch-forward dressing that stays creamy.
Equipment
- Large pot
- Colander
- Large mixing bowl
- Whisk
- Skillet or sheet pan
- Paper towels
- Spatula or large spoon
Ingredients
For the pasta salad
- 250 g dry short pasta (rotini, fusilli, or elbow macaroni)
- 120 g frozen peas thawed under cool water
- 90 g sharp cheddar cheese cut in small cubes
- 6 slices thick-cut bacon cooked until crisp and crumbled
- 40 g red onion finely diced (or green onions for a milder bite)
For the creamy ranch dressing
- 120 g mayonnaise full-fat for best texture
- 60 g sour cream
- 60 ml whole milk or 2–3 tbsp to taste if you prefer a thicker salad
- 2 tbsp dry ranch seasoning mix
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp fine sea salt plus more to taste
- 1/4 tsp freshly ground black pepper
- 1–2 tbsp fresh chives or parsley chopped (optional, for color and freshness)
Instructions
- Cook the pasta. Bring a large pot of well-salted water to a boil. Add the pasta and cook according to package directions until just al dente.
- Cool the pasta properly. Drain in a colander and immediately rinse under cold running water until completely cool. Drain very well so excess water doesn’t dilute the dressing.
- Cook and crumble the bacon. Cook bacon in a cold skillet over medium heat, flipping as needed, until very crisp; or bake on a parchment-lined sheet pan at 400°F / 200°C for 15–20 minutes. Drain on paper towels, then crumble.
- Prep the mix-ins. Finely dice the red onion, cube the cheddar, and thaw peas under cool water if needed. Pat peas dry.
- Whisk the creamy ranch dressing. In a large mixing bowl, whisk together mayonnaise, sour cream, and 2 tablespoons of the milk until smooth. Whisk in ranch seasoning, garlic powder, onion powder, salt, and pepper. Add more milk as needed to reach a thick but pourable consistency.
- Taste and adjust the dressing. Taste and add more salt/pepper if needed. Stir in chives or parsley, if using.
- Combine pasta and dressing. Add cooled, well-drained pasta to the dressing and gently fold until coated.
- Fold in the bacon, cheese, peas, and onion. Add crumbled bacon, cheddar cubes, peas, and diced onion and fold just until evenly distributed.
- Chill to let flavors develop. Cover tightly and refrigerate for at least 1 hour and up to 24 hours.
- Re-taste before serving. Stir well; if the salad seems stiff or dry, loosen with 1–2 tablespoons milk or a spoonful of mayonnaise. Taste and adjust seasoning.
Nutrition
Calories: 520kcalCarbohydrates: 44gProtein: 16gFat: 31gSaturated Fat: 10gCholesterol: 55mgSodium: 980mgPotassium: 420mgFiber: 4gSugar: 5gVitamin A: 450IUVitamin C: 10mgCalcium: 220mgIron: 2.3mg
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