I am excited to share my take on a Bacon Ranch Pasta Salad. I mix al dente rotini pasta with crispy bacon, cherry tomatoes and a medley of ranch dressing, mayonnaise and sour cream. I finish with red onion, green onions and shredded cheddar cheese for a flavorful twist.

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I love experimenting in the kitchen, and this Bacon Ranch Pasta Salad has quickly become one of my go-to recipes. I started with 12 oz of rotini pasta, cooked al dente so that it still has a bit of bite before I tossed in 8 slices of crispy bacon chopped just right.

I mixed together a smooth ranch dressing with some mayo and sour cream to create a tangy sauce that ties the salad together. Then I added cherry tomatoes cut in half, diced celery and finely chopped red onion for that necessary crunch and pop of flavor.

A handful of shredded cheddar cheese and chopped green onions rounded out the dish. With a sprinkle of garlic and onion powder, plus salt and pepper, this Bacon Ranch Pasta Salad is more than just a salad pasta or a simple salad macaroni dish its a fun twist on the classic ranch pasta salad that I think you’ll definitely dig.

Why I Like this Recipe

I’m really into how the creamy dressing totally ties everything together and gives the pasta a tangy kick. I also love that the crispy bacon adds that smokey flavor that makes every bite exciting. The fresh veggies like cherry tomatoes, celery, and red onions bring a crunch that mixes really well with the soft pasta. And I gotta say, I enjoy the blend of textures – its like each bite is a different surprise that makes the dish fun to eat.

Ingredients

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Rotini Pasta: Good old carbs that give energy; its twists hold sauce real well.
Bacon: Adds smoky flavor and protein.
It can be a bit salty sometimes.
Ranch Dressing: Creamy, tangy, and herb filled; brings a zesty twist to every bite.
Cherry Tomatoes: Juicy and slightly sweet bursts add fresh taste and vitamin boost.
Celery: Crunchy and fibrous, offers mild flavor and a necessary crunch.
Cheddar Cheese: Sharp taste and rich protein make a creamy complement with flavor.
Mayonnaise & Sour Cream: They add creaminess and richness, making the salad smooth.
Green Onions: Fresh, mild and tangy, delivering a crisp finish with subtle spice.
Red Onion: Provides a punch of zest and crispness to balance the salad.

Ingredient Quantities

12 oz rotini pasta (cooked al dente)

8 slices bacon, cooked and chopped

1 cup ranch dressing

1/2 cup mayonnaise

1/2 cup sour cream

1 cup cherry tomatoes, halved

1/2 cup celery, diced

1/2 cup red onion, finely chopped

1/2 cup shredded cheddar cheese

1/4 cup chopped green onions

1 tsp garlic powder

1 tsp onion powder

Salt and pepper to taste

How to Make this

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1. Start by cooking the 12 oz rotini in a big pot of salted water until its al dente, then drain and let it cool completely.

2. While the pasta is cooling, cook 8 slices of bacon until it’s crispy, chop it into bite-size pieces and set aside.

3. In a large bowl, mix together 1 cup ranch dressing, 1/2 cup mayonnaise, and 1/2 cup sour cream until smooth.

4. Add 1 tsp garlic powder, 1 tsp onion powder, and a pinch of salt and pepper to your dressing mix then stir it well.

5. Toss the cooled pasta into the bowl with the dressing so every piece gets covered.

6. Now add 1 cup halved cherry tomatoes, 1/2 cup diced celery, 1/2 cup finely chopped red onion, 1/2 cup shredded cheddar cheese, and 1/4 cup chopped green onions.

7. Stir in the chopped bacon, making sure it’s evenly distributed.

8. Give the salad a good mix, then let it chill in the refrigerator for at least an hour so all the flavors can blend together. Enjoy your Bacon Ranch Pasta Salad!

Equipment Needed

1. Big pot for cooking the pasta
2. Colander to drain the pasta
3. Frying pan to cook the bacon
4. Cutting board and knife for chopping veggies and bacon
5. Measuring cups and spoons for the dressings and spices
6. Large mixing bowl for combining the dressing and pasta
7. Stirring spoon or spatula for mixing everything together
8. Refrigerator to chill the salad after mixing

FAQ

Can I use another type of pasta instead of rotini?

Yes, you can use penne or fusilli if you want, although rotini holds onto the dressing best so it's what i normally use.

Can I swap the ranch dressing with something else?

Yup, you can try a low-fat version or even mix it up with a different creamy dressing but it might change the overall flavor a little.

How far in advance can I make this pasta salad?

You can prep it a day or two ahead of time. Just keep it in an airtight container in the fridge so it stays fresh.

Can I change up the vegetables in the salad?

Sure, if you're not a fan of celery or red onion you can swap them out for cucumbers or bell peppers. Its totally up to you.

How do I keep the bacon crispy in the salad?

The bacon might lose its crispness if left in the dressing too long so if you like it crispy add it right before serving.

Bacon Ranch Pasta Salad Recipe Substitutions and Variations

Instead of bacon, try turkey bacon to lighten the dish and still keep that smoky flavor.
If you can’t find ranch dressing, mix plain Greek yogurt with a splash of buttermilk and some dried herbs for a tangy twist.
No sour cream? Plain Greek yogurt works well too and gives it that creamy texture.
Swap the shredded cheddar cheese with pepper jack if you like a bit of kick or even mozzarella for a milder taste.
Don’t have celery? Diced bell peppers can add a nice crunch and a fresh burst to the salad.

Pro Tips

1. Make sure the pasta is totally cold before you mix it with the dressin – warm pasta can make the whole salad turn mushy and the flavors get lost.
2. When you’re cookin your bacon, try not to overcook it so it still has a little bit of chew, it adds a really nice texture to the salad.
3. Mix your ranch, mayo, and sour cream really well, a whisk works better than just a spoon if you wanna avoid clumps and make sure every bit is smooth.
4. Chill the salad in the fridge for at least an hour, this wait time lets all the flavors blend proper so each bite tastes even better.