Bacon Ranch Pasta Salad Recipe
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Bacon ranch pasta salad is one of the easiest and most delicious cold pasta recipes you will find! Skip the boxed mixes and make this copycat version from scratch instead.
There is nothing quite like a bowl of creamy pasta salad during a summer BBQ or fall tailgate. This ranch pasta salad is sure to get you oohs and ahhs as everyone savors each and every bite.
This recipe produces is a creamy pasta salad that no one (especially my 4 legged assistant) can resist! You can see she was trying to snag a bite even while I took the pictures.
Why You’ll Love This Bacon Ranch Pasta Salad
- Better than the Box! One of my favorite cold pasta recipes has always been the ranch pasta salad from the box you get at the grocery store. I knew I could make a copycat recipe that would be even more delicious so I made it my mission to create an amazing bacon ranch salad recipe.
- It is very easy to make! Just a few quick steps and some time in the refrigerator is all you’ll need to make these delicious cold pasta salad recipe.
- Make it ahead! This bacon ranch pasta benefits from time in the refrigerator so it is perfect for making ahead.
- Balanced flavors. Tangy, salty, crunchy, and perfectly delicious. The flavors in this pasta salad recipe are perfect together.
One of the main ways this creamy pasta salad recipe differs from the boxed version is that the vegetables aren’t dehydrated so they have a lot of flavor. I do keep the recipe easy though by using pre-shredded carrots and frozen peas that are simply thawed/cooked by placing them in the pasta for the last few minutes of cooking time.
Bacon Ranch Pasta Salad Ingredients
- Pasta – I usually make bowtie pasta salad but for this version I decided to use shells instead. The shape is absolutely perfect for letting all the delicious creamy dressing get into every nook.
- Salt and Pepper – Salting the pasta water is key for making sure the pasta is well flavored.
- Frozen Peas
- Shredded Carrots
- Bacon
- Ranch Dressing Mix
- Sour Cream – I think full fat works best here but you can use 1/3 less fat if you choose. I would not recommend fat free.
- Greek Yogurt – For the dressing, I tried to lighten it up a bit while still keeping this a super creamy pasta salad by using Greek yogurt in place of the traditional mayonnaise. If you prefer mayonnaise, you can easily replace the yogurt with it or use a combination of the two.
I know a lot of people tend to add tomatoes to their cold pasta recipes but I chose to leave them out of this recipe. If you are a tomato lover, definitely toss in a few quartered grape tomatoes for a burst of flavor. No matter what you add, you can’t forget the bacon!
Essential Items for This Recipe
How to Make Bacon Ranch Pasta Salad
This pasta salad is so easy to make and requires only a few simple steps. The full instructions can be found in the printable recipe card below but here is a brief overview.
- Cook the pasta. You’ll want to cook the pasta according to the package directions for al dente. Drain and rinse with cold water.
- Cook the vegetables. Simply add the peas and carrots in with the pasta during the last few minutes of cooking.
- Make the dressing by combining the ranch seasoning, sour cream, and Greek yogurt together. Season with salt and pepper.
- Reserve half of the dressing and bacon. Then, mix everything else together in a large bowl. Refrigerate until chilled.
- Just before serving, mix in remaining dressing and top with remaining bacon pieces.
More Great Cold Pasta Recipes
- Hawaiian Pizza Pasta Salad
- Creamy Broccoli Pasta Salad Recipe
- Easy California Cobb Pasta Salad
- Summer Squash Pasta Salad with Prosciutto
- Cold Tortellini Salad Kabobs
Bacon Ranch Pasta Salad
Ingredients
- 12 ounces shell pasta
- 1 Tablespoon salt
- 2/3 cup frozen peas
- 2/3 cup shredded carrots
- 6 slices bacon cooked and crumbled
Dressing
- 1 pkg ranch dressing mix
- 16 ounces sour cream
- 1/3 cup Greek yogurt
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Bring a large pot of water to boil over high heat. Add 1 Tbsp salt and pasta. Stir and boil for 6 minutes. (Note: If using a different shape pasta, follow package instructions for al dente and subtract two minutes.)12 ounces shell pasta, 1 Tablespoon salt
- Add frozen peas and shredded carrots and boil for an additional 2 minutes. Drain well, rinse with cold water, and transfer to large serving bowl.2/3 cup frozen peas, 2/3 cup shredded carrots
- In a medium bowl, whisk together ranch dressing, sour cream, Greek yogurt, salt and pepper. Reserve half and then stir remaining dressing into hot pasta.1 pkg ranch dressing mix, 16 ounces sour cream, 1/3 cup Greek yogurt, 1/4 teaspoon salt, 1/4 teaspoon pepper
- Stir in half of bacon. Cover and refrigerate for at least one hour. Stir in remaining dressing and top with remaining bacon before serving.6 slices bacon
Notes
- This recipe can be made up to 1 day in advance and kept refrigerated until ready to serve. Reserved dressing should also be kept refrigerated until ready to use.
- Store leftovers in an airtight container in the refrigerator for up to three days. You may need to stir in about 1 Tablespoon or sour cream or Greek yogurt to thin before serving.
Nutrition
