Bacon Ranch Pasta Salad
This Bacon Ranch Pasta Salad is a creamy, make-ahead side dish made with tender rotini pasta, crispy bacon, fresh vegetables, Colby Jack cheese, and a homemade ranch dressing. Perfect for potlucks, picnics, backyard barbecues, and family dinners, this easy pasta salad comes together with simple ingredients and tastes even better after chilling.
Ingredients
- For The Pasta Salad:
- 16 ounces rotini pasta uncooked
- 10 slices of bacon cooked and crumbled
- 1 cup halved cherry tomatoes
- 1 4.25- ounce can sliced black olives about ½ cup
- 1 cup shredded Colby Jack cheese
- 3 green onions whites and greens sliced (about ¼ cup)
- For The Ranch Dressing:
- ¾ cup mayonnaise
- ½ cup sour cream
- 1 Tablespoon dried parsley flakes
- 1 teaspoon dill weed
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon tarragon
- 2 teaspoons apple cider or white vinegar
- ½ cup milk plus more as needed for thinning the dressing
Instructions
- Cook the pasta according to the box directions.16 ounces rotini pasta
- While the pasta is cooking, prepare the dressing. In a small mixing bowl, whisk all the dressing ingredients together until smooth, adding the milk a little at a time. Cover and refrigerate until ready to add to the salad.¾ cup mayonnaise, ½ cup sour cream, 1 Tablespoon dried parsley flakes, 1 teaspoon dill weed, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon kosher salt, ½ teaspoon black pepper, ½ teaspoon tarragon, 2 teaspoons apple cider or white vinegar, ½ cup milk
- Drain the cooked pasta into a colander. Rinse with cold water. Drain completely.
- In a large mixing bowl, gently combine the cooked pasta, bacon, cherry tomatoes, black olives, shredded cheese, and sliced green onions.10 slices of bacon, 1 cup halved cherry tomatoes, 1 4.25- ounce can sliced black olives, 1 cup shredded Colby Jack cheese, 3 green onions
- Add the prepared ranch dressing and toss to coat. Cover with plastic wrap and refrigerate for at least one hour.
Notes
Storage:
This pasta salad will keep in the refrigerator for up to 3 days.
Substitutions: Precooked Bacon or Bacon bits can be used for convenience and as a time-saver. However, taste testers preferred the flavor of the freshly cooked bacon. If using precooked bacon, microwave it first. Then crumble it or chop it into bite-sized pieces. You’ll need about ⅔ cup of bacon crumbles or bits. 1 Tablespoon of fresh, chopped dill weed can be used in place of the dried dill weed. 1-ounce packet of dry ranch dip and dressing mix can be used. Omit the vinegar. It’s used in the homemade version to replace the tang that is added by the buttermilk powder in the dry mix packet.
This pasta salad will keep in the refrigerator for up to 3 days.
Substitutions: Precooked Bacon or Bacon bits can be used for convenience and as a time-saver. However, taste testers preferred the flavor of the freshly cooked bacon. If using precooked bacon, microwave it first. Then crumble it or chop it into bite-sized pieces. You’ll need about ⅔ cup of bacon crumbles or bits. 1 Tablespoon of fresh, chopped dill weed can be used in place of the dried dill weed. 1-ounce packet of dry ranch dip and dressing mix can be used. Omit the vinegar. It’s used in the homemade version to replace the tang that is added by the buttermilk powder in the dry mix packet.
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