Bacon Ranch Pasta Salad is an ideal dish for barbecues and summer gatherings. Packed with tri-color rotini, bacon, cheddar, olives, tomatoes, and red onion, it’s all brought together with a creamy ranch-style dressing.
Spring and summer bring so many chances to gather and enjoy fresh food, and this Bacon Ranch Pasta Salad is one of my go-to side dishes. It complements grilled meats and potluck spreads, and it’s easy to prepare ahead of time.
Skip the boxed pasta salad mixes that rely on dried vegetables—the fresh version is worth the extra few minutes. Crisp diced red onion adds welcome texture and bright flavor, and fresh tomatoes keep the salad lively. If you prefer a shortcut, pre-cooked real bacon bits work fine, but cooking and crumbling bacon yourself will give a richer, more authentic bacon flavor.
A helpful tip: cook the pasta to the maximum time listed on the package so the noodles remain slightly more absorbent of water than dressing. This helps the salad stay creamy rather than becoming dry. If the pasta still soaks up dressing after chilling, stir in a little extra milk before serving.
What’s your favorite potluck side dish?
Bacon Ranch Pasta Salad
Ingredients
- 12 oz box tri-color rotini pasta
- ½ cup light mayonnaise
- ½ cup light sour cream
- ½ cup milk
- 1 oz packet dry ranch dressing mix
- 1 tsp garlic salt
- 1 roma tomato, diced
- ½ cup red onion, diced
- 4.25 oz can sliced black olives
- ½ cup real bacon bits, (about 10 slices cooked and crumbled)
- 1 cup shredded cheddar cheese
Instructions
-
Cook the pasta in salted water for the maximum time shown on the package (about 10 minutes). Drain and rinse under cold water until cool.
-
In a large bowl, whisk together the mayonnaise, sour cream, milk, dry ranch dressing mix, and garlic salt until smooth.
-
Add the cooled pasta, diced tomato and onion, sliced olives, bacon, and shredded cheddar. Fold gently until everything is evenly coated. Refrigerate at least 2 hours before serving to let flavors meld.
Notes
- If the pasta still soaks up too much dressing after chilling, stir in a little extra milk to restore creaminess (whole milk works well).
- For a bolder flavor, try using two packets of dry ranch dressing mix.
- Store leftovers in an airtight container in the refrigerator for up to one week.
- Recipe adapted from Life in the Lofthouse.
Sharing a link to this recipe is encouraged. Copying full recipes or screenshots to social media is prohibited. Content and photographs are copyright protected.
Did you make this?
Leave a rating below and share your photos for others to enjoy.