Creamy Bacon Ranch Pasta Salad
Cool, creamy, and packed with smoky bacon, sharp cheddar, and tangy ranch, this pasta salad delivers big flavor and satisfying texture in every bite.
Servings 6 people
Ingredients
- 16 oz farfalle pasta see note 1
- 1 cup ranch dressed
- ¾ cup cheddar cheese shredded
- ½ cup bacon bits or crumbled bacon, see note 2
- ½ cup green onion chopped
- ½ cup sliced black olives
- ¾ cup grape tomatoes
- olive oil
Instructions
- Bring the water to a boil and cook your pasta until it’s just shy of al dente (one minute less than the recommended cooking time on the package).
- Strain your pasta into a colander and run it under cold water to stop the cooking process and cool it down. If you're not assembling the salad right away, toss the pasta with one tablespoon of olive oil to prevent it from sticking together as it sits.
- Transfer the cooked pasta to a large bowl and add the ranch dressing. Mix until all of the pasta is well-coated in the dressing.
- Add the remaining ingredients and mix until thoroughly combined.
- Cover the bowl and store it in the fridge for at least one hour to help the flavors meld before serving, or for up to 5 days.
Notes
1. Pasta Choice - Stick with short, sturdy pasta shapes that can hold up to mixing and carry the creamy dressing in every bite. Farfalle (bow-tie), rotini, cavatappi, and penne all work well for this salad. Avoid delicate shapes or long noodles, which can break apart or clump when chilled.
2. Bacon bits – You can use store-bought bacon crumbles or cook your own. If making from scratch, you’ll need about 4–5 strips of bacon to yield ½ cup once crisped and crumbled. Just be sure to drain it well before adding.
Pro tip - If you need to let the pasta sit in the colander for a bit while you prep the other ingredients, you can add a tablespoon of olive oil and mix it. This will help prevent your pasta from clumping and sticking together as it cools.
