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Loaded Bacon Ranch Pasta Salad

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A creamy, tangy pasta salad loaded with crispy bacon, fresh veggies, and a rich ranch dressing, perfect for potlucks and quick side dishes.

Ingredients

Scale
  • 12 oz rotini or elbow macaroni, cooked al dente and cooled
  • 8 oz bacon strips (about 8 slices), cooked crispy and crumbled
  • 1 cup cherry tomatoes, halved
  • 2 medium celery stalks, diced
  • 1 small red onion, finely chopped (optional)
  • 2 green onions, sliced thin
  • 1 cup shredded cheddar cheese (about 120 g)
  • 3/4 cup ranch dressing (180 ml)
  • 1/4 cup sour cream (60 ml)
  • 2 tbsp mayonnaise (30 ml)
  • 2 tbsp fresh parsley, chopped (optional)
  • Freshly ground black pepper, to taste
  • Salt, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 oz rotini or elbow macaroni and cook according to package instructions until al dente (usually 8-10 minutes). Stir occasionally to prevent sticking. Drain in a colander and rinse briefly under cold water to stop cooking and cool the pasta. Set aside to drain completely (about 10 minutes).
  2. While the pasta cooks, heat a skillet over medium heat. Lay out 8 oz bacon strips and cook until crispy, turning occasionally for even browning (about 8 minutes). Transfer bacon to a paper towel-lined plate to drain excess grease. Once cool, crumble into bite-sized pieces. Alternatively, bake bacon in a 400°F (200°C) oven on a parchment-lined pan for 15-20 minutes.
  3. Dice 2 celery stalks, halve 1 cup cherry tomatoes, finely chop 1 small red onion (optional), and slice 2 green onions. Place all vegetables in a large mixing bowl with 1 cup shredded cheddar cheese.
  4. In a separate small bowl, whisk together 3/4 cup ranch dressing, 1/4 cup sour cream, 2 tbsp mayonnaise, and 2 tbsp chopped fresh parsley (if using). Season with freshly ground black pepper and salt to taste.
  5. Add the cooled pasta and crumbled bacon to the bowl of vegetables and cheese. Pour the dressing over everything and gently toss until all ingredients are evenly coated. Adjust seasoning if needed.
  6. Cover the salad and refrigerate for at least 1 hour before serving to let flavors meld and chill the salad.

Notes

Cook pasta al dente and rinse under cold water to prevent sogginess. Use room temperature dressing for easier mixing. Cook bacon evenly and avoid overcrowding the pan. Chill salad for at least 1 hour before serving for best flavor. For gluten-free, substitute pasta with gluten-free variety. For dairy-free, use dairy-free ranch and vegan bacon alternatives.

Nutrition

Keywords: pasta salad, bacon, ranch dressing, potluck, side dish, creamy pasta salad, easy recipe

Find it online: https://leilameals.com/loaded-bacon-ranch-pasta-salad-recipe-easy-potluck-side-dish-idea/