Bacon Ranch Pasta Salad
This Bacon Ranch Pasta Salad is the ultimate crowd-pleasing side dish — loaded with tender penne pasta, smoky crumbled bacon, sharp cheddar cheese, and crisp fresh vegetables, all tossed in a creamy ranch and sour cream dressing. It comes together in under 30 minutes, travels beautifully, and tastes even better the next day, making it the perfect make-ahead dish for cookouts, potlucks, and summer gatherings.
Equipment
- Large pot For boiling pasta
- Colander For draining and rinsing pasta
- Large mixing bowl For tossing and serving the salad
- Small mixing bowl or measuring cup For mixing the dressing
- Sharp knife and cutting board For prepping vegetables and bacon
- Wooden spoon or silicone spatula For folding ingredients together
- Large serving bowl For presenting the finished salad
- Plastic wrap or airtight container For chilling and storing the salad
Ingredients
- 12 oz penne pasta 340g; rotini, farfalle, or elbow macaroni also work well
- 8 slices bacon cooked and crumbled; thick-cut recommended for meatier pieces
For the Dressing
- 1 cup ranch dressing 240ml; use your favorite bottled brand or homemade
- 1/2 cup sour cream 120ml; Greek yogurt can be substituted for a lighter option
For the Salad
- 1 cup shredded sharp cheddar cheese about 113g; freshly shredded melts into the dressing better than pre-shredded
- 1 cup cherry tomatoes about 150g, halved
- 1/3 cup green onions about 30g, thinly sliced from white end through green tops
- 1/2 cup cucumber about 70g, diced into 1/4-inch pieces
- salt and pepper to taste
Instructions
- Cook 8 slices of bacon in a large skillet over medium heat, flipping occasionally, until fully crispy, about 8 to 10 minutes. Transfer to a paper towel-lined plate, let cool, then crumble into bite-sized pieces.
- Bring a large pot of generously salted water to a rolling boil, then cook the penne pasta according to package directions until al dente, about 10 to 12 minutes. Drain and rinse under cold running water until completely cool, then shake off excess water.
- Halve the cherry tomatoes, dice the cucumber into 1/4-inch pieces, and thinly slice the green onions. Set all prepped vegetables aside.
- In a small bowl, whisk together 1 cup of ranch dressing and 1/2 cup of sour cream until completely smooth. Season lightly with salt and pepper.
- Add the cooled pasta to a large mixing bowl and pour the dressing over it, tossing to coat evenly. Fold in the crumbled bacon, shredded cheddar, cherry tomatoes, cucumber, and green onions, then season with additional salt and pepper to taste.
- Cover the salad tightly and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Stir before serving and add a splash of extra ranch if the salad looks dry after chilling.
Notes
- Salt your pasta water generously before cooking — it's the best way to season the pasta itself from the inside out.
- Cook pasta to al dente only. Overcooked pasta turns mushy when mixed with the creamy dressing.
- Always rinse and fully cool the pasta before adding the dressing. Warm pasta will absorb all the dressing and result in a dry, clumpy salad.
- For the creamiest texture, use freshly shredded cheddar rather than pre-shredded, which has an anti-caking coating that can prevent it from blending smoothly.
- This salad is best made at least 1 hour ahead — the flavors improve significantly as the pasta absorbs the dressing in the fridge.
- If the salad looks dry after chilling, stir in 2 to 3 tablespoons of extra ranch dressing and a spoonful of sour cream before serving to restore creaminess.
- To make it a full meal, add 1 to 2 cups of cooked shredded or diced chicken breast for extra protein.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Do not freeze — the creamy dressing does not hold up to freezing and thawing.
- For a lighter version, substitute the sour cream with plain Greek yogurt and use a light ranch dressing without sacrificing too much flavor.
- If serving outdoors at a picnic or cookout, keep the salad in a cooler or set the serving bowl over a bed of ice to maintain food-safe temperatures.
Nutrition
Serving: 1ServingCalories: 420kcalCarbohydrates: 35gProtein: 12gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gCholesterol: 40mgSodium: 680mgPotassium: 280mgFiber: 2gSugar: 3gVitamin A: 8IUVitamin C: 12mgCalcium: 15mgIron: 8mg
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