Bacon Ranch Pasta Salad
Bacon Ranch Pasta Salad is the side dish I make when I need something that feeds a crowd, travels well, and tastes just as good the next day. The dressing is thick and creamy with bold ranch flavor, and the smoky bacon, cheddar, cherry tomatoes, peas, and crunchy celery make every bite hearty and full of flavor. It's my summer staple for cookouts, potlucks, and Fourth of July celebrations. Keep leftovers covered in the fridge for up to 5 days.
Ingredients
Pasta Salad:
- 1 pound rotini pasta
- 3.5 ounces bacon cooked and crumbled
- 1 cup shredded cheddar cheese
- 1 cup cherry tomatoes halved
- ½ cup green peas
- ½ cup red onion finely diced
- ½ cup green onions chopped
- ½ cup celery diced
- ¼ cup fresh parsley chopped
Dressing:
- 1 cup mayonnaise
- ½ cup sour cream
- 1 packet ranch seasoning mix
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook the rotini according to the package directions until al dente.1 pound rotini pasta
- Drain and rinse under cold water to cool the pasta and stop the cooking process. Set aside.
- In a large bowl, whisk together the mayonnaise, sour cream, ranch seasoning, garlic powder, onion powder, and black pepper until smooth.1 cup mayonnaise, ½ cup sour cream, 1 packet ranch seasoning mix, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon black pepper
- Add the cooled pasta to the bowl and toss until evenly coated with the dressing.
- Fold in the bacon, cheddar cheese, cherry tomatoes, peas, red onion, green onions, and celery.3.5 ounces bacon, 1 cup shredded cheddar cheese, 1 cup cherry tomatoes, ½ cup green peas, ½ cup red onion, ½ cup green onions, ½ cup celery
- Cover and refrigerate for at least 1 hour to let the flavors blend together.
- Before serving, give the salad a gentle stir and garnish with fresh parsley.¼ cup fresh parsley
Notes
Here are a few tips I've picked up from making this salad more times than I can count.
Cook the pasta al dente: Overcooked pasta turns mushy once it's tossed in dressing and chilled, so pull it a minute earlier than you think and rinse it well under cold water to stop the cooking immediately.
Cool completely before dressing: Adding warm pasta to the dressing causes it to absorb too much mayo, making the texture heavy and dense. Let the pasta cool fully before combining with other ingredients.
Whisk the dressing until completely smooth: Lumps from the sour cream or unblended ranch seasoning will affect the texture and flavor distribution, so take an extra minute to whisk thoroughly.
Fold gently when adding fillings: Stirring too aggressively breaks up the cherry tomatoes and crushes the peas. Use a spatula or a wooden spoon and fold from the bottom up until everything is just combined.
Chill for at least 1 hour: The flavors deepen significantly after refrigeration, so don't rush this step. An hour is the minimum, but overnight is even better if you're making it ahead. You can even refrigerate leftovers for up to 5 days, just don't put them in the freezer or the mayonnaise will separate.
Refresh before serving: After chilling, the pasta absorbs some of the dressing. Stir well before serving, and add a small spoonful of mayo or sour cream if it needs a little loosening up to bring the creamy consistency back.
Nutrition
Calories: 697kcalCarbohydrates: 50gProtein: 29gFat: 47gSaturated Fat: 11gPolyunsaturated Fat: 18gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 56mgSodium: 651mgPotassium: 267mgFiber: 12gSugar: 10gVitamin A: 882IUVitamin C: 17mgCalcium: 233mgIron: 8mg
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