Food and Recipes Side Dishes Pasta Side Dishes Bacon Ranch Pasta Salad 4.7 (9) 8 Reviews Bacon and ranch in pasta salad are an incredible combination. By Micah A Leal Micah A Leal Micah Leal is a chef and recipe developer with more than 5 years of professional experience in restaurants and bakeries such as Husk Restaurant and Harken Cafe & Bakery in Charleston, South Carolina. Micah Leal is an enthusiastic chef with a special interest in the food science and culinary histories that shape the recipes people make today. His reputation for making recipes accessible and thoughtfully teaching difficult kitchen techniques is informed by his experience as a pastry chef as well as his background as a high school teacher. He has also developed nearly 200 recipes for southernliving.com and Southern Living Magazine. Southern Living's editorial guidelines Updated on May 28, 2024 Rate PRINT Share Active Time: 35 mins Total Time: 35 mins Servings: 8 Bacon ranch pasta salad is indisputable proof these two flavors belong together. Rich and smoky bacon makes the perfect vehicle for a sauce that's both tangy and packed with the flavors of fresh herbs. Together, this combo offers the perfect indulgent coating for chilled cooked pasta and some sliced cherry tomatoes. We throw shredded Parmesan into the mix to add a layer of salty goodness, and fresh dill is stirred in to further brighten the pasta salad and enhance the herby taste of the ranch seasoning. Learn how to make bacon ranch pasta salad. You can use whatever noodle shape you'd like, but for sentimental reasons, we stick to traditional cavatappi or elbow pasta because it reminds us of the pasta salads made by our grandmothers. Caitlin Bensel, Food Stylist: Torie Cox Ingredients for Bacon Ranch Pasta Salad Pasta coated with a creamy, ranch-flavored dressing and shredded Parmesan, with pops of cherry tomatoes and crispy bacon—what's not to love? To make bacon ranch pasta salad, you'll need: Bacon: For a smoky, protein-rich addition with a crispy texture. The only non-negotiable in this recipe is that you use high-quality bacon because it's incomparable in flavor and texture and elevates this pasta salad into another realm of greatness. Trust us, this bacon-heavy dish requires the best, and once you taste it, you'll already look forward to leftovers. We prefer Wright brand bacon for this dish.Sour cream: Adds a creamy tanginess to the dressing.Mayonnaise: A rich, creamy base for the dressing.Apple cider vinegar: Acidity to balance the richness of the dressing.Ranch seasoning: A flavor booster with notes of buttermilk, onion, garlic, and herbs.Garlic powder: Subtle garlicky flavor to add depth to the salad.Cooked cavatappi or elbow pasta: The base of the pasta salad. Substitute with any preferred pasta shapes, if desired.Shredded Parmesan: An umami-rich, cheesy addition.Cherry tomatoes: Pops of color and juiciness.Dill: An herbal touch that adds color and an earthy flavor to the salad. How To Make Bacon Ranch Pasta Salad While it takes only 35 minutes to prepare, we recommend making this pasta salad the night before, if you can, to give the flavors time to meld. Full instructions are below, but here's a brief recap before you get started: Step 1. Cook bacon: Cook the bacon in the oven, and then drain the bacon on a paper towel-lined plate. Chop when cool. Step 2. Make dressing: In a large bowl, stir to combine sour cream, mayonnaise, apple cider vinegar, ranch seasoning, and garlic powder. Step 3. Finish pasta salad: Stir in remaining ingredients. Garnish with more dill before serving. Bacon Ranch Pasta Salad Variations To change up this pasta salad, consider these variations: Pasta: Swap the cavatappi or elbow pasta with rotini, fusilli, gemelli, penne, or any other preferred shapes.Cheese: Add shredded Cheddar or crumbled blue cheese for a unique touch.Veggies: Add flavor and texture with diced avocado, bell peppers, cucumbers, spinach, arugula, or red onions.Mayonnaise: Substitute half the mayo with Greek yogurt or sour cream, if preferred.Protein: Bulk up the salad with shredded chicken, cooked shrimp, or hard-boiled eggs. You can also substitute the bacon with turkey bacon.Garnishes: Top with more crumbled bacon for a final flourish. Tips for the Best Bacon Ranch Pasta Salad For the best bacon ranch pasta salad, keep these tips in mind: Choose the right pasta: Cavatappi is a great fit for this recipe, but fusilli, penne, or farfalle are also popular choices for pasta salads. Opt for any shape with nooks and crannies to catch every bit of that delicious dressing.Cooking the pasta: Cook the pasta in salted water, just until al dente, for the best flavor and texture.Cool the pasta: Cool the pasta completely before adding the dressing to avoid separation or a dry result.Revive before serving: If making the pasta salad ahead, re-season to taste, and revive, if needed, by adding a splash of milk to loosen up the texture before serving. Can I Make Bacon Ranch Pasta Salad Ahead? Making this salad in advance can help the flavors meld and deepen. In fact, we recommend it. Cover the bowl with plastic wrap, and refrigerate the pasta salad up to one day before serving for the freshest flavor and texture. Consider stirring in the cherry tomatoes, dill, and chopped bacon on the day of serving. How To Store Leftover Bacon Ranch Pasta Salad Refrigerate leftovers of this pasta salad for up to three days. Any longer, and the texture and quality may start to decline. Stir and add a splash of milk to loosen, or re-season as needed before serving. What To Serve With Bacon Ranch Pasta Salad Bacon ranch pasta salad is the perfect side for a barbecue, picnic, potluck, luncheon, or really anytime you have a craving. Pair with grilled meats, burgers, ribs, fried chicken, sandwiches, and more. Serve with other classic sides, including corn on the cob, coleslaw, potato salad, grilled veggies, salads, and fruit salad. More Hearty Pasta Salad Recipes You'll Love If you haven't tried these pasta salad recipes, you're in for a treat. Each one is unique, delicious, and a great summer side dish: Cowboy Pasta Salad Sun-Dried Tomato Pasta Salad BLT Pasta Salad Seafood Pasta Salad Broccoli, Grape, and Pasta Salad Chicken Tortellini Salad Southern Shrimp Pasta Salad Editorial contributions by Katie Rosenhouse. Ingredients 10 slices bacon (such as Wright Brand) 1 cup sour cream 1/2 cup mayonnaise 1 tsp. apple cider vinegar 1 (0.4-oz) pkg. ranch seasoning 1/4 tsp. garlic powder 12 oz. cooked cavatappi or elbow pasta 1 cup shredded Parmesan cheese 1 cup cherry tomatoes, halved 2 tsp. freshly chopped dill, plus more for garnish Directions Cook bacon: Preheat oven to 400°F. Line a baking sheet with several layers of aluminum foil. Place bacon on baking sheet and transfer to oven until bacon is brown and crisp, 25 minutes. Caitlin Bensel, Food Stylist: Torie Cox Transfer bacon to a paper towel-lined plate to drain. Caitlin Bensel, Food Stylist: Torie Cox Discard bacon grease and aluminum foil. Chop bacon; set aside. Caitlin Bensel, Food Stylist: Torie Cox Make dressing: In a large mixing bowl, stir together sour cream, mayonnaise, apple cider vinegar, ranch seasoning, and garlic powder. Caitlin Bensel, Food Stylist: Torie Cox Finish pasta salad: Add pasta, chopped bacon, Parmesan, cherry tomatoes, and dill. Caitlin Bensel, Food Stylist: Torie Cox Use a spatula to incorporate all ingredients. Garnish with additional dill before serving. Caitlin Bensel, Food Stylist: Torie Cox Frequently Asked Questions Can I use store-bought ranch dressing for bacon ranch pasta salad? While you can incorporate store-bought ranch dressing into pasta salads, this recipe is formulated to use ranch seasoning. Can I make bacon ranch pasta salad without mayonnaise? You can substitute all or part of the mayonnaise in this recipe with Greek yogurt or sour cream, if preferred, although the flavor may differ. Is bacon ranch pasta salad served warm or cold? This pasta salad should be served cold, and can sit at room temperature for up to two hours while serving. Can I use different types of protein for bacon baranch pasta salad? You can substitute, or augment the bacon in the recipe with shredded chicken, hard-boiled eggs, grilled shrimp, or any proteins you prefer. Rate It Print Additional reporting by Katie Rosenhouse Katie Rosenhouse Follow us Katie Rosenhouse is a pastry chef and food writer with over 15 years of experience in the culinary arts. She's worked as a pastry chef in some of the finest restaurants in New York City, as a culinary instructor, and as a recipe developer. learn more