A creamy, crunchy, and flavorful salad perfect for potlucks, BBQs, or easy weeknight dinners
If you’re looking for a crowd-pleasing side dish or a simple yet satisfying meal, this Bacon Ranch Pasta Salad is just what you need. Packed with crispy bacon, creamy ranch dressing, tender pasta shells, and fresh vegetables, this salad strikes the perfect balance between indulgence and freshness. Whether you’re preparing for a summer barbecue, a family picnic, or just a hearty weekday lunch, this salad will earn rave reviews every time. The creamy ranch dressing is made from scratch using mayonnaise, sour cream, and a packet of ranch seasoning, creating that classic, tangy flavor everyone loves. Tossed with colorful cherry tomatoes, sharp cheddar cheese, sweet peas, and crispy bacon, it’s the kind of dish where every bite delivers a satisfying combination of taste and texture. The pasta shells hold onto the dressing beautifully, ensuring every forkful is rich and flavorful. Plus, the crunch from the optional croutons on top gives this salad a delightful finishing touch. What’s even better? It’s incredibly easy to make in advance, and it actually tastes better after chilling for a bit, which makes it a perfect dish to prepare ahead of time. Whether served as a main dish or alongside grilled meats or sandwiches, this Bacon Ranch Pasta Salad is a must-try recipe. It’s flexible, too—you can mix in your favorite veggies or swap the pasta shape to suit your taste. Are you ready to dig into a creamy, bacon-filled bowl of goodness?
Ingredients
- 8 ounces small pasta shells (about 2 cups uncooked)
- 6 slices bacon, cooked until crispy and crumbled
- 1 cup mayonnaise
- ½ cup sour cream
- 1 (1-ounce) package ranch seasoning mix
- 1 cup cherry tomatoes, halved
- 1 cup cheddar cheese, shredded or cut into small cubes
- 1 cup frozen peas, thawed
- 2 green onions, thinly sliced
- Crumbled croutons for topping (optional, but adds great crunch)
Instructions
1. Cook the pasta
Bring a large pot of salted water to a boil and cook the small pasta shells according to the package directions until al dente. Drain the pasta in a colander, rinse briefly with cold water to stop the cooking process, and set aside to cool.
2. Cook the bacon
While the pasta is cooking, place the bacon slices in a skillet over medium heat. Cook until crispy, about 8–10 minutes, turning as needed. Remove from the pan and place on a plate lined with paper towels to absorb excess grease. Once cooled, crumble the bacon into small pieces.
3. Make the dressing
In a medium bowl, whisk together the mayonnaise, sour cream, and ranch seasoning until smooth and well combined. This dressing will be thick, creamy, and packed with that signature ranch flavor.
4. Assemble the salad
In a large mixing bowl, add the cooked pasta, crumbled bacon, halved cherry tomatoes, thawed peas, cheddar cheese, and sliced green onions. Pour the ranch dressing over the mixture and gently stir until everything is evenly coated in the dressing. Take care not to break up the pasta or tomatoes as you mix.
5. Chill before serving
Cover the bowl with plastic wrap or a lid and refrigerate the pasta salad for at least 1 hour to allow the flavors to meld. This also helps the dressing firm up slightly and makes the salad easier to serve.
6. Add the finishing touches
Just before serving, give the salad a good stir. If desired, sprinkle crumbled croutons on top for a crunchy contrast, and add a few extra slices of green onion for color and freshness.
This Bacon Ranch Pasta Salad is a dish you’ll want to keep in your summer recipe rotation all season long. It’s rich, colorful, and so easy to adapt. Try it with rotini, bowtie, or elbow pasta—or swap in turkey bacon for a lighter twist. Want to make it a full meal? Toss in grilled chicken or diced ham.
What will you pair your pasta salad with? Let us know your favorite variation!
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