Calling all ranch dressing lovers! This quick and easy pasta salad is made with rotini pasta, shredded cheddar, frozen peas, bacon, cherry tomatoes, bell peppers, and black olives. The pasta salad is tossed with a creamy ranch dressing, which is made using a package of dry ranch seasoning mix, garlic powder, onion powder, and black pepper. We are talking ranch flavor central! I typically serve this ranch and bacon pasta salad as a side dish, but it’s hearty enough to work as a great lunch, or try it as main dish on busy weeknights as well. You can toss in some grilled chicken for additional protein, too. Like most pasta salad recipes, this one feeds a crowd and can be made in advance, which is perfect if you’ve got a potluck, barbecue, graduation party, or family reunion coming up. It’s also great for summer holidays like Memorial Day, 4th of July, Labor Day, and beyond for game day parties. Everyone loves this creamy pasta salad.
Ingredients for This Recipe
You’ll need the following basic ingredients to make the bacon cheddar ranch pasta salad: Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Bacon Ranch Pasta Salad
To keep the total time for this perfect side dish pasta salad under 20 minutes total time, you’ll want to chop the veggies while the water comes to a boil and then as the pasta cooks. Multitasking is your best friend in this recipe! Likewise, look for a 4-ounce can of sliced black olives rather than whole olives. Canned, sliced olives are cheaper anyway than whole olives. I also suggest buying pre-cooked bacon which is sold in the refrigerated case at your grocery store next to the regular bacon. It cooks in about 1 minute in your microwave and is perfect for recipes like this where the bacon is diced and mixed in with lots of other ingredients.
Recipe Variations
Feel free to tweak this bacon ranch pasta salad recipe to suit your personal preferences or to use up whatever veggies you have on hand.
Swap the rotini with another short, sturdy pasta shape such as bowtie, penne, ziti, or elbow macaroni. Swap the cherry tomatoes with sliced grape tomatoes. Swap the cheddar cheese with shredded gouda, Muenster, Colby Jack, or similar. Swap the bacon with turkey bacon or use a vegetarian alternative. Or add diced leftover chicken. Or just keep it vegetarian. Omit the black olives if you’re not an olive fan.
Storage and Make-Ahead Instructions
Storage: Store leftovers in an airtight container for up to 5 days in the fridge, noting that the pasta and veggies will soften over time. You can also add more ranch dressing to the leftovers if they become dry although probably not necessary. I don’t recommend freezing pasta salad. Make-Ahead: You can make the pasta salad up to about 24 hours before you plan to serve it. Keep it covered or sealed in an airtight container in the fridge. It will keep for 5 days but if you’re serving this for an event or gathering, fresher is better and so up to 24 hours is my recommendation (don’t make it 3 days in advance or anything), but your mileage may vary.
More Easy Pasta Salad Recipes:
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