Bacon Pasta Salad with Ranch
This crowd-pleasing favorite brilliantly balances savory, smoky, and creamy flavors in every bite. Perfect for BBQs, potlucks, or meal prep, this versatile dish delivers satisfaction while being surprisingly simple to prepare.
Equipment
- Large Pot
- Baking Sheet
- Large Mixing Bowl
- Medium Bowl
Ingredients
Salad Ingredients
- 1 pound rotini pasta or penne, farfalle, or fusilli (16 oz)
- 1 pound bacon cooked crispy and crumbled
- 2 cups cherry tomatoes halved
- 1 cup red bell pepper diced
- 3/4 cup red onion diced
- 1 cup cucumber diced, seeds removed
- 1/2 cup black olives sliced (optional)
- 1/4 cup fresh dill chopped
- 1/4 cup fresh parsley chopped
Ranch Dressing
- 1 cup mayonnaise substitute Greek yogurt for a lighter version
- 1/2 cup sour cream
- 1 packet ranch seasoning mix 1 oz
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1/4 teaspoon black pepper
- salt to taste
Instructions
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente (typically 8-10 minutes). For pasta salad specifically, cook pasta about 30 seconds less than the package suggests.
- While the pasta cooks, lay bacon strips on a parchment-lined baking sheet and bake at 400°F (200°C) for 15-20 minutes until crispy. Once cooled, crumble into bite-sized pieces.
- While the pasta and bacon cook, prepare your vegetables. Dice vegetables into uniform 1/4-inch pieces.
- In a medium bowl, combine the mayonnaise, sour cream, ranch seasoning, lemon juice, olive oil, minced garlic, and black pepper. Whisk until smooth and creamy. Taste and adjust seasoning as needed.
- Drain the pasta and rinse under cold water to stop the cooking process. Transfer to a large mixing bowl and add the crumbled bacon, cherry tomatoes, bell pepper, red onion, cucumber, olives (if using), dill, and parsley. Gently toss to combine all ingredients evenly.
- Pour the ranch dressing over the pasta mixture and gently fold until all ingredients are well-coated. For best flavor development, cover and refrigerate for at least 30 minutes before serving.
Notes
For a healthier version, replace half or all of the mayonnaise with Greek yogurt, use whole wheat pasta, and try turkey bacon instead of pork bacon. The salad can be made up to 12 hours in advance for the best flavor development. Store in the refrigerator for up to 3 days.
Nutrition
Calories: 380kcalCarbohydrates: 32gProtein: 12gFat: 23gSodium: 620mgFiber: 3g
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