Creamy Ranch Pasta Salad
This Creamy Ranch Pasta Salad is the ultimate crowd-pleaser, loaded with tender penne pasta, crispy crumbled bacon, shredded cheddar cheese, juicy cherry tomatoes, crunchy cucumbers, black olives, and fresh green onions, all tossed in a rich and tangy ranch and sour cream dressing. It comes together in under 30 minutes, makes a perfect make-ahead dish for potlucks and cookouts, and tastes even better after a few hours in the fridge. Ranch lovers, this one is made for you.
Equipment
- Large pot For boiling the pasta
- Colander or strainer For draining the cooked pasta
- Large mixing bowl For tossing and assembling the salad
- Cutting board For chopping vegetables
- Sharp knife For slicing tomatoes, cucumber, and green onions
- Skillet or pan For cooking the bacon
- Wooden spoon or silicone spatula For tossing and folding the salad
- Airtight storage container For refrigerating and storing leftovers
- Salad spinner For drying vegetables quickly after rinsing (optional)
Ingredients
For the Pasta
- 12 oz penne pasta 340g; rotini, farfalle, or elbow macaroni also work well
For the Dressing
- 1 cup ranch dressing 240ml; use your favorite bottled brand or homemade
- 1/2 cup sour cream 120ml; full-fat recommended for best texture; plain Greek yogurt can be substituted 1:1
For the Salad
- 6 slices bacon cooked until crispy and crumbled; about 3/4 cup crumbled; pre-cooked bacon pieces can be used as a shortcut
- 1 cup shredded cheddar cheese about 115g; pepper jack can be substituted for a spicier version
- 1 cup cherry tomatoes about 150g; halved
- 1/2 cup sliced black olives about 70g; drained well from the can
- 1/4 cup green onions about 25g; thinly sliced, both white and green parts
- 1/2 cup cucumber about 65g; diced into 1/2-inch cubes; peeled or unpeeled
- salt to taste; plus more for pasta water
- black pepper to taste; freshly ground preferred
Instructions
- Bring a large pot of generously salted water to a rolling boil over high heat. Add the penne pasta and cook according to package directions until al dente, about 10 to 12 minutes.
- Drain the pasta in a colander and rinse immediately under cold running water for 30 to 60 seconds, tossing to cool it down completely. Shake out excess water and set aside.
- Cook the bacon slices in a skillet over medium heat for 3 to 4 minutes per side until crispy and golden brown. Transfer to a paper towel-lined plate to cool, then crumble into small bits.
- Halve the cherry tomatoes, dice the cucumber into 1/2-inch cubes, thinly slice the green onions, and drain the black olives. Pat all vegetables dry with a paper towel to remove excess moisture.
- In a large mixing bowl, stir together the ranch dressing and sour cream until smooth and fully combined. Taste and adjust seasoning if desired.
- Add the cooled pasta to the dressing and toss to coat evenly. Fold in the cherry tomatoes, cucumber, black olives, green onions, crumbled bacon, and shredded cheddar cheese.
- Season with salt and pepper to taste, then cover and refrigerate for at least 30 minutes. Before serving, stir in a splash of extra ranch dressing if needed to refresh the creaminess.
Notes
- Salt your pasta water generously before cooking — this is the only opportunity to season the pasta itself from the inside.
- Make sure the pasta is completely cooled before adding the dressing. Warm pasta will thin out the dressing and wilt the vegetables.
- Pat your vegetables dry after rinsing. Excess water from cucumbers and tomatoes can make the dressing watery over time.
- Cook the bacon until truly crispy. Soft bacon becomes chewy and loses its texture once mixed into the salad.
- The pasta absorbs dressing as it sits. Always stir in a splash of extra ranch dressing before serving if the salad seems dry after refrigerating.
- For a protein boost, add 1 to 2 cups of shredded rotisserie chicken to turn this into a complete meal.
- If making ahead by a full day, store the crumbled bacon separately and stir it in just before serving to keep it crispy.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Do not freeze — the dressing will separate and the pasta will become mushy.
- Plain full-fat Greek yogurt can replace sour cream in a 1:1 ratio for a lighter version with added protein.
- For a spicy twist, stir a few tablespoons of diced jalapeños and a teaspoon of hot sauce into the dressing before tossing.
Nutrition
Serving: 1ServingCalories: 480kcalCarbohydrates: 38gProtein: 14gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 7gMonounsaturated Fat: 11gCholesterol: 45mgSodium: 780mgPotassium: 280mgFiber: 3gSugar: 4gVitamin A: 12IUVitamin C: 15mgCalcium: 18mgIron: 10mg
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