Bacon Ranch Pasta Salad

Bacon ranch pasta salad combines crispy bacon, scallions, baby peas, cheddar cheese, and cooled pasta with a creamy mayonnaise and fresh herb dressing

Course main meal/side dish, pasta salad

Cuisine American

Keyword bacon ranch dressing pasta salad, bacon ranch pasta salad recipe, how to make bacon ranch pasta salad, ranch and bacon pasta salad

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 523kcal

Author Beth Pierce

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.

Nutrition