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Creamy Bacon Ranch Pasta Salad: Best Easy Summer Side

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This creamy bacon ranch pasta salad is the ultimate summer side dish, featuring smoky bacon, tender rotini, and a tangy homemade ranch dressing. It comes together in under 25 minutes and is always the first to disappear at potlucks and barbecues.

Ingredients

Scale
  • 16 ounces rotini pasta (or any short pasta like fusilli, penne, or shells)
  • 12 ounces thick-cut bacon (preferably Wright Brand or Nueske’s)
  • 1 packet (1 ounce) ranch seasoning mix (e.g., Hidden Valley)
  • 1 cup sour cream (full-fat recommended)
  • 1/2 cup mayonnaise (Duke’s or Hellmann’s)
  • 1/4 cup milk (whole milk preferred, 2% or almond milk work)
  • 1 cup cherry tomatoes, halved
  • 1 cup sharp cheddar cheese, cubed (from a block)
  • 1/2 cup green onions, sliced (white and green parts)
  • 1 medium red bell pepper, diced
  • 1/2 cup frozen peas, thawed (optional)
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the rotini and cook according to package directions until al dente (8-10 minutes). Drain in a colander and rinse with cold water to stop the cooking process. Shake off excess water and set aside to cool completely.
  2. Cook the bacon: Lay the bacon strips in a cold large skillet. Turn heat to medium and cook, flipping occasionally, until deep golden brown and crispy (8-10 minutes). Transfer to a plate lined with paper towels to drain. Let cool for 5 minutes, then crumble into bite-sized pieces with your fingers.
  3. Make the dressing: In a medium bowl, whisk together sour cream, mayonnaise, milk, ranch seasoning mix, garlic powder, salt, and pepper until completely smooth. Taste and adjust seasoning. Cover and refrigerate while prepping vegetables.
  4. Prep the vegetables: Halve the cherry tomatoes. Cube the cheddar cheese into 1/2-inch pieces. Dice the red bell pepper. Slice the green onions. If using frozen peas, run under warm water to thaw, then pat dry.
  5. Assemble the salad: In a large mixing bowl, combine cooled pasta, crumbled bacon, cherry tomatoes, cheddar cubes, diced bell pepper, sliced green onions, and thawed peas. Pour dressing over the top and gently fold until every piece of pasta is coated.
  6. Chill and rest: Cover the bowl and refrigerate for at least 30 minutes before serving (1 hour is even better). This allows flavors to meld.
  7. Final touch: Just before serving, stir the salad. If dry, add a tablespoon or two of milk to loosen the dressing. Taste and adjust salt and pepper. Garnish with extra crumbled bacon and sliced green onions.

Notes

For best results, use full-fat dairy and cook bacon until very crispy. Let the salad rest overnight for deeper flavor. If making ahead, reserve extra bacon and green onions for garnish. To revive leftovers, stir in a splash of milk or extra ranch dressing.

Nutrition

Keywords: creamy bacon ranch pasta salad, easy summer side dish, bacon ranch pasta salad, potluck pasta salad, barbecue side dish

Find it online: https://eliplate.com/creamy-bacon-ranch-pasta-salad-best-easy-summer-side/