This bacon ranch pasta salad combines crispy bacon, scallions, baby peas, cheddar cheese, and pasta with a creamy mayonnaise and fresh herb dressing. This pasta salad is always a big hit and the perfect side dish for all your summer grilling.
This easy and delicious pasta salad goes well with almost anything. I like to serve it with grilled shrimp or country-style ribs. Or serve it as a main course on a hot summer evening.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Mayonnaise: I like Duke’s mayo, but you can use your favorite brand.
- Fresh herbs: such as chives, dill, basil, parsley, cilantro, mint, and tarragon
- Pasta: cellentani, corkscrew, rotini, bowtie, or elbow pasta.
- Tomatoes: grape or cherry tomatoes, sliced in half
- Peas: Use frozen baby peas, thawed.
- Cheddar cheese: You can use sharp, mild, or regular cheddar cheese.
How to Make Bacon Ranch Pasta Salad
This is the summary version; for the complete list of ingredients and instructions, see the recipe card below.
Cook the pasta al dente according to package directions and drain well. Lightly rinse with cold water and drain again. Mix the mayo, sour cream, garlic, onion powder, and fresh herbs in a medium bowl.
Cover a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup. Lay the bacon slices in a single layer on the paper. Bake at 375 degrees for 12-17 minutes or until crispy. Remove to paper towels to drain. Once cooled, coarsely chop the bacon.
Add the cooked and drained pasta, cooked and chopped bacon, tomatoes, peas, cheddar, and green onion to a large bowl. Pour the dressing over the top and toss to coat. Cover and refrigerate until ready to serve.
Preparation Tips and Storage
- Always cook the pasta al dente. It improves the texture, and the pasta does not swell as much from absorbing the ranch dressing.
- Keep this salad covered and refrigerated until ready to serve.
- Prepare this pasta salad up to 24 hours in advance, but do not add the tomatoes until just before serving.
- Store leftovers in an airtight container in the fridge for up to 3 days. If it is a little dry, add a bit of mayonnaise or sour cream.
Serving Suggestions for Bacon Ranch Pasta Salad
I like to serve this salad with turkey burgers, bacon-wrapped meatloaf, and oven-baked beef brisket. For lunch, I serve it with club sandwiches and cucumber sandwiches.
More Pasta Salad Recipes
Bacon Ranch Pasta Salad
Ingredients
For the Ranch Dressing
- ⅔ cup mayonnaise
- ⅓ cup sour cream
- 2 cloves garlic smashed
- ½ teaspoon onion powder
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh basil
- 1½ tablespoons chopped fresh parsley
For the Pasta Salad
- 1 lb. medium shell pasta
- 10 slices bacon
- 1½ cups grape tomatoes, halved
- 1 cup frozen baby peas, thawed
- ½ cup small cubed cheddar cheese
- 2 green onions, thinly sliced
- salt to taste
- freshly ground black pepper to taste
Instructions
- Cook the pasta al dente according to package directions and drain well. Lightly rinse with cold water and drain again.
- Mix the mayonnaise, sour cream, garlic, onion powder, chives, dill, basil, and parsley in a medium bowl.
- Cover a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup. Lay the bacon slices in a single layer on the paper. Bake at 375 degrees for 12-17 minutes or until crispy. Remove to paper towels to drain. Once cooled coarsely chop the bacon.
- Add the cooked and drained pasta, cooked and chopped bacon, tomatoes, peas, cheddar, and green onions to a large bowl. Pour the dressing over the top and toss to coat. Season with salt and freshly ground black pepper. Cover and refrigerate until ready to serve.
Notes
- Always cook the pasta al dente. It improves the texture, and the pasta does not swell as much, absorbing the ranch dressing.
- Keep this salad covered and refrigerated until ready to serve.
- Make this pasta salad up to 24 hours before serving, but do not add the tomatoes until ready to serve.
- Store leftovers in an airtight container in the fridge for up to 3 days. If it is a little dry, add a bit of mayo or sour cream.
Emily
This is such a tasty recipe and perfect for the summer! I made it with your oven baked ribs and we loved the meal. Thanks for the recipe.
Beth Pierce
You are most welcome, Emily!
Clarice
Wow! This looks really delicious. I don’t normally add peas to my pasta, but will give this a try. I am thinking of using bowtie for a change. Thank you for sharing the recipe.
Beth Pierce
My pleasure, Clarice! Enjoy!
Renata Feyen
Ooh, I love a great pasta salad. I am mostly fan of the corkscrew pasta. Your options sound great, am definitely gonna try them.
Beth Pierce
Thanks, Renata! Enjoy!
Joy
i never would have thought of using all those fresh herbs. It was a game changer. I am going to find a way to plant some fresh herbs out in my garden. I hope it is not too late in the year.
Beth Pierce
I do not think it is too late. We planted ours about a month ago. We love having fresh herbs.
Mahy
Bacon and pasta are my two favorite things. Add ranch to it, and I loving it! It was so yummy. The whole family enjoyed it.