Few dishes scream “potluck favorite” quite like a good pasta salad, and this Bacon Ranch Pasta Salad is here to take that crown. Imagine tender pasta shells coated in creamy, herb-packed ranch dressing, with pops of juicy grape tomatoes, sweet baby peas, and little cubes of cheddar cheese tucked in for that savory bite. Add crispy bacon into the mix, and you’ve got the perfect blend of flavors and textures in every forkful. It’s the kind of recipe that makes you look like you put in way more effort than you actually did — which, let’s be honest, is the best kind of recipe.
The fresh herbs in the homemade ranch make it taste bright and garden-fresh, while the bacon brings smoky richness that ties everything together. It’s refreshing yet filling, making it an ideal side dish for barbecues, family gatherings, or even an easy weekday lunch. You can prep it ahead of time, which not only makes it more convenient but also lets the flavors mingle and get even better by the time you serve it. One bite and you’ll understand why this is the kind of pasta salad that disappears fast at any table.
Why You’ll Love This Recipe:
• Fresh, vibrant flavors from homemade ranch dressing.
• The perfect combination of creamy, crunchy, and savory.
• Can be made ahead for stress-free entertaining.
• Crowd-pleasing side dish for BBQs, picnics, or weeknight meals.
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 pasta al dente according to package directions. Drain well, rinse lightly with cold water, and drain again. In a medium bowl, whisk together mayonnaise, sour cream, garlic, onion powder, chives, dill, basil, and parsley to make the dressing.
Preheat oven to 375°F (190°C). Line a baking sheet with parchment or foil. Arrange bacon in a single layer and bake for 12–17 minutes, until crispy. Transfer to paper towels to drain; once cooled, chop coarsely. In a large bowl, combine cooked pasta, chopped bacon, tomatoes, peas, cheddar, and green onions. Pour dressing over top and toss to coat. Season with salt and black pepper. Cover and refrigerate until ready to serve.
Tips:
• For extra tang, add a splash of buttermilk to the ranch dressing.
• Chill at least 1 hour before serving so flavors can develop.
• Swap cheddar for pepper jack if you want a little kick.
Storage:
Store in an airtight container in the fridge for up to 3 days. Stir before serving, adding a spoonful of mayonnaise or sour cream if the salad seems dry after chilling.
