Bacon Ranch Pasta Salad Recipe
This Bacon Ranch Pasta Salad is the creamy, tangy side dish that disappears at every cookout. I’ve perfected this recipe through years of summer gatherings, finding that the key lies in balancing the dressing’s richness with crisp bacon and juicy tomatoes. It’s a simple, crowd-pleasing dish that tastes even better after a few hours in the fridge.
PrintBacon Ranch Pasta Salad
Ingredients
Scale
- 1 package (12 ounces) tri-color rotini pasta
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 package (1 ounce) dry ranch dressing/seasoning mix
- 1/2 teaspoon garlic powder
- 1/2 cup milk
- 8 slices cooked bacon, chopped ((see notes below))
- 1 large tomato, diced
- 1 can (4.25 ounces) sliced black olives, drained
- 1 cup shredded cheddar cheese
Instructions
- Bring a large pot of water to a boil. Add rotini pasta and cook until al dente, about 8 minutes. Drain water. Rinse pasta with cold water to cool. Set aside.
- In a large bowl, whisk together the mayonnaise, sour cream, dry ranch mix, garlic powder and milk. Add pasta, cooked bacon pieces, tomato, olives and cheese to the bowl. Gently toss to combine everything.
- Cover and chill in refrigerator at least 2 hours before serving.
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