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Creamy Ranch Pasta Salad

Creamy ranch pasta salad with bacon, cheddar, and fresh herbs in a bowl.

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This is the ultimate crowd-pleasing pasta salad, perfect for potlucks and barbecues. It features al dente pasta, crisp bacon, fresh vegetables, and a rich homemade ranch dressing. Chilling allows the flavors to meld into a creamy, savory, and satisfying side dish.

Ingredients

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  • 1 pound elbow macaroni
  • 1 pound thick-cut bacon, cooked crisp and crumbled
  • 1 1/2 cups cherry tomatoes, halved
  • 1 cup sharp cheddar cheese, cubed small
  • 3/4 cup red onion, finely diced
  • 3/4 cup celery, finely chopped
  • 1/2 cup fresh parsley, chopped
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/3 cup buttermilk
  • 2 tablespoons fresh chives, minced
  • 1 tablespoon fresh dill, minced
  • 2 cloves garlic, finely minced
  • 1 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper

Instructions

  1. Cook pasta in a large pot of salted boiling water until al dente. Drain and rinse immediately under very cold water to stop cooking. Set aside.
  2. While pasta cooks, prepare bacon by chopping and frying until crisp. Drain on paper towels and crumble.
  3. Make the dressing by whisking together mayonnaise, sour cream, buttermilk, chives, dill, garlic, onion powder, salt, and pepper in a medium bowl. Let sit for 5 minutes.
  4. In a very large mixing bowl, combine the chilled pasta, crumbled bacon, tomatoes, cheddar cheese, red onion, celery, and parsley.
  5. Pour the prepared ranch dressing over the pasta mixture.
  6. Gently fold everything together with a spatula until evenly coated, being careful not to crush the tomatoes.
  7. Cover the bowl and refrigerate for at least 1 hour, or ideally 2-3 hours, before serving to allow flavors to develop.

Notes

Rinsing the pasta under cold water is crucial for the perfect texture. The salad keeps well in the fridge for 3-4 days. For a lighter version, use light mayo, Greek yogurt, or add more vegetables like broccoli or bell peppers.

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