why make this recipe
Bacon Ranch Pasta Salad is a delicious and easy dish that combines creamy flavors with the crunch of bacon and fresh veggies. This salad is perfect for picnics, potlucks, or as a side dish at family gatherings. It’s a crowd-pleaser and can be made ahead of time, making it a convenient choice for busy days.
how to make Bacon Ranch Pasta Salad
Ingredients:
- ⅓ cup mayonnaise
- ¼ 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
- 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
Directions:
- 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.
how to serve Bacon Ranch Pasta Salad
Serve the Bacon Ranch Pasta Salad chilled as a side dish. It goes great with grilled meats, sandwiches, or can be enjoyed as a light lunch on its own. You can also garnish it with extra herbs or bacon bits for added flavor and presentation.
how to store Bacon Ranch Pasta Salad
Store any leftover Bacon Ranch Pasta Salad in an airtight container in the refrigerator. It is best consumed within 3 to 5 days. If the pasta absorbs too much dressing, you can add a little bit more mayo or sour cream before serving again.
tips to make Bacon Ranch Pasta Salad
- Cook the pasta just until al dente to prevent it from becoming mushy in the salad.
- Feel free to adjust the herbs and seasonings according to your taste preferences.
- For a bit of spice, add some chopped jalapeños or crushed red pepper flakes.
- You can also use turkey bacon if you want a lighter option.
variation
For a vegetarian version, you can omit the bacon and add extra vegetables like bell peppers, cucumbers, or olives. You can also substitute the bacon with smoked tofu for a similar flavor.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare the salad a day in advance. Just mix it all together and store it in the refrigerator until ready to serve.
Can I use other pasta shapes?
Absolutely! You can use any pasta shape you prefer, such as rotini, penne, or farfalle.
What can I use instead of mayonnaise?
You can use Greek yogurt or a dairy-free mayo alternative if you’re looking for a lighter or vegan option.
Bacon Ranch Pasta Salad
Ingredients
Dressing
- ⅓ cup mayonnaise
- ¼ 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
Main Ingredients
- 1 lb medium shell pasta Cooked al dente
- 10 slices bacon Cooked and chopped
- 1½ cups grape tomatoes, halved
- 1 cup frozen baby peas, thawed
- ½ cup small cubed cheddar cheese
- 2 green onions thinly sliced
- to taste salt
- to taste freshly ground black pepper
Instructions
Preparation
- 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 and 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.