Bacon Ranch Pasta Salad – Looking for an easy pasta salad recipe? This wholesome bacon ranch pasta salad is creamy, full of flavor and is perfect as a main dish, side dish or potluck recipe. This cold pasta salad is so simple to make.
If you are a fan of pasta salad recipes, you have to try this wholesome bacon ranch pasta salad made with bacon pieces, homemade Ranch dressing, green peas and cheddar cheese. This cold salad is perfect as a main dish or side dish for your BBQs.
This post is about how to make Bacon Ranch Pasta Salad.
COLD PASTA SALAD
There’s something worth-trying with cold pasta salad recipes. They make a great main dish or a wholesome side dish for any special occasion. This creamy pasta salad loaded with sharp cheddar cheese, bacon, peas & ranch seasoning. Such a delightful flavor profile in every bite. If you love to experiment with pasta dishes, try out this creamy pasta salad.
WHY YOU WILL LOVE THIS RECIPE
Easy Side Dish. Not only this makes a great dinner option, it is also perfect for potluck, parties, BBQ’s and whenever you want a wholesome side dish.
Perfect for Potluck and Parties. Cook the pasta, mix seasoning ingredients and toss it all together with add-ins. So easy to serve for a crowd!
Simple To Substitute. You can easily substitute the ingredients in this cold pasta salad. For example, you can switch green peas to olives, if you like. So convenient!
INGREDIENTS NOTES
Here’s everything you need to make this pasta salad –
HOW TO MAKE BACON RANCH PASTA SALAD
Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside.
In a small bowl, whisk together the Greek yogurt, sour cream, milk, garlic powder, onion powder, dill, parsley, chives, salt, and black pepper. Adjust the consistency with more milk if needed.
Heat a large skillet over medium heat and cook the cut bacon pieces until crispy. Remove with a slotted spoon and drain on paper towels.
In a large mixing bowl, toss the cooked pasta with the ranch dressing. Fold in the green peas, bacon, and cheddar cheese cubes.
Serve immediately while warm, or chill for at least 30 minutes to enjoy as a cold pasta salad.
*If refrigerated for several hours/overnight, double the dressing recipe and mix in additional dressing just before serving to refresh the flavors.
RECIPE FAQ’S
Q: Can I use bottled ranch instead of making it from scratch?
A: Yes, you can use bottled ranch dressing if you prefer. Substitute approximately 1 ½ cups of bottled ranch for the homemade dressing in the recipe. Adjust the quantity to taste and consistency.
Q: Can I use a different type of pasta?
A: Absolutely! Rotini and penne work well, but feel free to use any pasta shape you like, such as bowties or shells.
Q: Can I make this dish ahead of time?
A: Yes, this bacon ranch pasta salad can be made ahead of time. If you refrigerate it for more than 30 minutes or overnight, double the dressing recipe and mix in additional dressing just before serving to refresh the flavors.
Q: Can I add other vegetables or mix-ins?
A: Definitely! You can add diced bell peppers, cherry tomatoes, shredded carrots, or even cooked chicken for extra protein.
Q: How can I make this dish vegetarian?
A: Simply omit the bacon and add a plant-based protein, such as roasted chickpeas or diced tofu, for extra texture and flavor.
Q: Can I use turkey bacon instead of regular bacon?
A: Yes, turkey bacon works well as a substitute. Cook it until crispy for the best texture.
Q: What can I use instead of green peas?
A: You can substitute green peas with other vegetables like sweet corn, edamame, or diced cucumbers for a crunchier texture.
Q: How can I make this BACON RANCH PASTA SALAD recipe gluten-free?
A: Use gluten-free pasta and check that your ranch dressing ingredients are gluten-free.
Q: How long does this dish last in the fridge?
A: It will keep well in an airtight container in the refrigerator for up to 3 days.
Q: Can I serve this dish warm?
A: Yes, this dish is delicious both warm and cold. Serve immediately after preparing if you prefer it warm.
Q: What can I use instead of cheddar cheese?
A: You can substitute cheddar with Monterey Jack, Colby, mozzarella, or a shredded cheese blend.
Q: Can I use fresh herbs instead of dried?
A: Yes, you can substitute dried herbs with fresh ones. Use about 1 tablespoon of fresh herbs for every teaspoon of dried herbs.
Q: Can I make the dressing dairy-free?
A: Yes, use a dairy-free yogurt and sour cream, along with a plant-based milk alternative, for a dairy-free version.
Q: Is this recipe kid-friendly?
A: Absolutely! The creamy ranch flavor, pasta, and bacon make it a hit with kids.
Q: Can I use leftover cooked pasta for this recipe?
A: Yes, leftover pasta works great. Just make sure it’s not overcooked and toss it with a bit of olive oil to prevent sticking.
Q: What other proteins can I add to this dish?
A: Shredded chicken, diced ham, or grilled shrimp are great protein options to add.
Q: How can I make the dressing tangier?
A: Add a splash of fresh lemon juice or a dash of vinegar to the dressing for extra tang.
Q: Can I freeze this dish?
A: This dish is best enjoyed fresh or refrigerated. Freezing is not recommended as the texture of the pasta and dressing may change.
Q: What can I do if the BACON RANCH pasta salad seems dry?
A: Add a bit more dressing or a splash of milk to bring back the creamy texture.
Bacon Ranch Pasta Salad
Bacon Ranch Pasta Salad - Looking for an easy pasta salad recipe? This wholesome bacon ranch pasta salad is creamy, full of flavor and is perfect as a main dish, side dish or potluck recipe. This cold pasta salad is so simple to make.
Ingredients
For The Pasta
- 16 oz pasta
- 8 slices bacon, cut into small pieces before cooking
- 1 cup frozen green peas, thawed
- 1 cup cheddar cheese, cut into small cubes
For The Ranch Dressing
- 1 cup plain Greek yogurt
- 1 cup sour cream
- 1/4 cup milk (add more for desired consistency)
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp dried dill
- 1 tbsp dried parsley
- 1 tbsp dried chives
- 1/4 tsp salt, or to taste
- 1/4 tsp pepper
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside.
- In a small bowl, whisk together the Greek yogurt, sour cream, milk, garlic powder, onion powder, dill, parsley, chives, salt, and black pepper. Adjust the consistency with more milk if needed.
- Heat a large skillet over medium heat and cook the cut bacon pieces until crispy. Remove with a slotted spoon and drain on paper towels.
- In a large mixing bowl, toss the cooked pasta with the ranch dressing. Fold in the green peas, bacon, and cheddar cheese cubes.
- Serve immediately while warm, or chill for at least 30 minutes to enjoy as a cold pasta salad.
- *If refrigerated for several hours/overnight, double the dressing recipe and mix in additional dressing just before serving to refresh the flavors.
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