Creamy Bacon Ranch Pasta Salad (Printable)

Creamy pasta salad with crispy bacon, sharp cheddar cheese, ranch dressing, and sweet peas. Perfect for cookouts and potlucks.

# What You'll Need:

→ Pasta

01 - 12 oz rotini or elbow macaroni

→ Dairy & Dressings

02 - 1 1/2 cups shredded sharp cheddar cheese
03 - 1 cup sour cream
04 - 1/2 cup mayonnaise
05 - 1 packet (1 oz) ranch seasoning mix

→ Proteins

06 - 8 slices bacon, cooked until crispy and crumbled

→ Vegetables

07 - 2/3 cup frozen peas, thawed
08 - 3 stalks green onions, sliced thin

→ For Garnish

09 - Extra bacon, cheddar, or green onions

# How To Make It:

01 - Cook the pasta according to package instructions. Drain, rinse under cold water, and set aside to cool completely.
02 - In a large mixing bowl, whisk together sour cream, mayonnaise, and ranch seasoning until smooth.
03 - Add cooled pasta to the bowl, then fold in cheddar cheese, bacon, peas, and green onions. Toss well to combine.
04 - Chill pasta salad in the refrigerator for at least 1 hour to allow flavors to meld.
05 - Garnish with extra bacon, cheddar, or green onions before serving, if desired. Serve cold.

# Expert Suggestions:

01 -
  • The creamy ranch dressing clings to every spiral of pasta, coating each bite with that addictive tangy flavor that keeps you reaching for your fork.
  • Bacon and sharp cheddar create this perfect salty savory combination that somehow tastes even better after sitting in the fridge for a day.
  • It comes together in under 40 minutes but tastes like you spent way more time on it than you actually did.
02 -
  • Rinse your pasta thoroughly with cold water after draining, because if it's even slightly warm, it will melt your cheese and turn your dressing into a weird oily mess.
  • The pasta will absorb quite a bit of dressing as it chills, so if you're making this a day ahead, reserve a little extra dressing to stir in before serving.
  • Always cook your bacon to the crispy side because soft bacon becomes rubbery and unappealing once chilled in pasta salad.
03 -
  • Cut your bacon into small pieces before cooking so it crumbles evenly and distributes throughout every single bite.
  • Thaw frozen peas by placing them in a colander under cool running water for about a minute, then pat them dry so they don't water down your salad.

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