Description
This Bacon Cheddar Ranch Pasta Salad is a creamy, flavorful dish combining al dente pasta, crispy bacon, sharp cheddar cheese, and fresh herbs, all tossed in a tangy homemade ranch dressing. Perfect for potlucks, picnics, or as a satisfying side, this salad offers a delicious balance of textures and richness with a refreshing chill.
Ingredients
Scale
For the Pasta Salad
- 12 ounces (340g) short pasta (elbow macaroni, rotini, or shells)
- 8 slices bacon, roasted and cut into bite-sized pieces
- ½ cup sharp cheddar cheese, cubed or grated
- ¼ cup fresh parsley or chives, chopped finely
- ½ teaspoon freshly ground black pepper
For the Ranch Dressing
- ¾ cup ranch dressing (store-bought or homemade)
- ½ cup mayonnaise
- ¼ cup sour cream (or plain Greek yogurt)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt, or to taste
- 1-2 tablespoons milk, to thin dressing as needed
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente—firm to the bite but cooked through. Drain and rinse under cold water to stop the cooking process. Drain completely and transfer to a large mixing bowl to cool.
- Prepare the Bacon: While pasta cooks, fry the bacon slices in a skillet over medium heat until crispy. Remove and drain on paper towels to remove excess grease. Once cool, chop the bacon into bite-sized pieces to maintain crisp texture in the salad.
- Make the Dressing: In a medium bowl, whisk together ranch dressing, mayonnaise, sour cream, garlic powder, onion powder, and salt until smooth and creamy. If the dressing is too thick, add milk one tablespoon at a time to reach a pourable but rich consistency.
- Assemble the Salad: Add the chopped bacon, cheddar cheese, parsley or chives, and black pepper to the cooled pasta. Pour the dressing over and gently toss to combine, ensuring even coating without breaking the pasta or clumping the cheese.
- Chill and Serve: Cover the salad and refrigerate for at least 1 hour, preferably 2-3 hours, to allow the flavors to meld and the dressing to penetrate the pasta. Before serving, stir gently and adjust consistency with a splash of milk or extra ranch dressing if the salad has thickened. Garnish with extra herbs or black pepper if desired.
Notes
- Use pasta shapes like elbow macaroni, rotini, or shells for better dressing retention.
- Ensure bacon is crispy before adding to maintain crunchy texture.
- You can substitute sour cream with Greek yogurt for a healthier option.
- Adjust salt in the dressing carefully as bacon and cheddar add saltiness.
- Make ahead and refrigerate to deepen flavor but add delicate herbs fresh before serving.
