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Creamy Bacon Ranch Pasta Salad – Easy Summer Side

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This creamy bacon ranch pasta salad is the perfect summer side dish, featuring smoky bacon, tangy ranch dressing, and crunchy vegetables. It’s quick to make, holds up beautifully, and is a guaranteed crowd-pleaser at any gathering.

Ingredients

Scale
  • 1 pound rotini or fusilli pasta
  • Salt for pasta water
  • 1 cup full-fat sour cream
  • 1/2 cup mayonnaise
  • 1/4 cup buttermilk (or 2 tablespoons buttermilk powder mixed with 1/4 cup water)
  • 1 packet (1 ounce) ranch seasoning mix
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon pickle juice
  • Fresh cracked black pepper to taste
  • 8 slices thick-cut bacon
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 1 cup sharp cheddar cheese, cubed small
  • 1/2 cup frozen peas, thawed
  • 1/4 cup fresh chives or green onions, chopped
  • 1/4 cup fresh dill, chopped

Instructions

  1. Cook the bacon: Place bacon slices in a cold skillet. Cook over medium heat, flipping occasionally, until deep golden brown and crispy. Transfer to a paper towel-lined plate to drain. Let cool completely, then crumble into small pieces.
  2. Boil the pasta: Fill a large pot with 4-5 quarts of water and bring to a rolling boil. Add 2 tablespoons of salt. Add rotini and cook according to package directions until al dente (about 8-9 minutes). Drain in a colander and rinse with cold water until completely cool. Shake well to remove excess water. Drizzle with a tiny bit of olive oil and toss to prevent sticking.
  3. Make the ranch dressing: In a medium mixing bowl, combine sour cream, mayonnaise, buttermilk (or buttermilk powder mixture), ranch seasoning mix, garlic powder, onion powder, lemon juice, pickle juice, and black pepper. Whisk until smooth and creamy. Taste and adjust seasoning if needed. Cover and refrigerate while prepping vegetables.
  4. Prep the vegetables: Halve cherry tomatoes. Dice red onion into small, even pieces (about 1/4 inch). If sensitive to raw onion, soak diced onion in cold water for 10 minutes, then drain and pat dry. Thaw frozen peas by placing in a fine-mesh strainer and running cool water over them for 30 seconds; drain well. Chop chives or green onions and dill. Cube cheddar cheese into small, bite-sized pieces (about 1/2 inch).
  5. Assemble the salad: In a large mixing bowl, combine cooled pasta, crumbled bacon, cherry tomatoes, red onion, cheddar cheese cubes, and thawed peas. Pour ranch dressing over the top. Use a large rubber spatula or wooden spoon to gently fold everything together until every piece of pasta is coated. Do not overmix.
  6. Rest and serve: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving (2-3 hours is even better). Just before serving, give it a gentle stir, taste for seasoning, and add a pinch of salt or pepper if needed. Sprinkle fresh chives and dill on top for garnish.

Notes

For best results, make the dressing at least 15 minutes before using to allow flavors to meld. The salad tastes even better on day two. If making ahead, add fresh herbs just before serving. To revive leftovers, stir in a little extra milk or buttermilk.

Nutrition

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

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