Bacon Ranch Pasta Salad Recipe

This Bacon Ranch Pasta Salad is the perfect side dish for barbecues and summer get-togethers. It’s fresh, yummy, and always a crowd pleaser!

I love making this pasta salad in the summer time. When it’s warm and and you’re outside grilling, it is the perfect, side dish to pair with burgers or steaks hot off the grill.

This Bacon Ranch Pasta Salad has been a favorite of mine for the past few years.

It’s actually one of the first recipes I ever made when I started out in the kitchen. It’s easy to prepare, and every time I make it, my family gobbles it up!

Ingredients for Bacon Ranch Pasta Salad

• tricolor pasta
• bacon
• Mayonnaise 
• dry ranch seasoning mix
• garlic powder
• pepper
• milk
• cherry tomatoes
• shredded cheese
• cucumber

How to Make Bacon Ranch Pasta Salad – Step by Step

Cook Pasta in a large pot of salted water until al dente, making sure not to overcook. Drain well.

In a large bowl, combine mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in the milk until mixture is nice and smooth.

Carefully fold the cooked pasta into the dressing mixture, and stir to coat evenly.

Refrigerate the pasta salad for at least 1-2 hours. When ready to serve, add in the chopped bacon, veggies, and cheese, and toss to coat. You can also add a splash of milk to smooth the pasta salad out as needed.

Tips and Notes

More Summer Salad Recipes You Might Enjoy!

• Caprese Chickpea Salad
• Greek yogurt Fruit Salad
• Cucumber Greek Salad
• Grilled Potato Salad

4.93 from 27 ratings

Bacon Ranch Pasta Salad

Yield: 10

Prep Time: 15 minutes mins

Cook Time: 10 minutes mins

Total Time: 25 minutes mins

This Bacon Ranch Pasta Salad is the perfect side dish for barbecues and summer get-togethers. It’s fresh, yummy, and always a crowd pleaser!

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Ingredients

½1x2x

• 1 12 oz. package uncooked tri-color pasta
• 5 slices bacon,, cooked crisp and chopped
• 1 cup mayonnaise
• 1 envelope dry ranch salad dressing mix
• 1/2 teaspoon garlic powder
• 1/2 teaspoon garlic pepper
• 1/2 cup milk
• 1 cup cherry tomatoes,, sliced in half
• 1 small cucumber,, chopped into 1/4 moon slices
• 1 cup shredded cheddar cheese

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Instructions

 

• Cook pasta in a large pot of salted water until al dente, making sure not to overcook. Drain well.
• In a large bowl, combine mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in the milk until mixture is nice and smooth.
• Carefully fold the cooked pasta into the dressing mixture, and stir to coat evenly.
• Refrigerate the pasta salad for at least 1-2 hours. When ready to serve, add in the chopped bacon, veggies, and cheese, and toss to coat. You can also add a splash of milk to smooth the pasta salad out as needed.

Notes

• You can add in a variety of veggies to this Bacon Ranch Pasta Salad, or leave them out altogether if you wish. I’ve made it many times, adding ingredients or not, and it always come out great. I LOVE adding chopped cucumber because it adds a pretty pop of green and a nice bit of crunch. 
• Be sure to refrigerate for at least 1-2 hours before serving for best flavor!
• Can you freeze pasta salad? - due to the creamy nature of the mayo-based dressing in this pasta salad, I do not recommend freezing it after it's been prepared. The mayonnaise will separate once it's thawed and will not lend to the best taste or texture.
• How long is pasta salad good for in the fridge? - Bacon Ranch Pasta Salad can be stored in an airtight container in the fridge for up to 3-4 days.

Cuisine: American

Course: Side Dish

Author: Ashlyn Edwards | Belle of the Kitchen

Calories: 392kcal, Carbohydrates: 29g, Protein: 9g, Fat: 25g, Saturated Fat: 6g, Cholesterol: 29mg, Sodium: 507mg, Potassium: 202mg, Fiber: 1g, Sugar: 2g, Vitamin A: 240IU, Vitamin C: 4.4mg, Calcium: 110mg, Iron: 0.8mg

Did you make this recipe?Let me know! Mention @TheBelleoftheKitchen on Instagram or tag #BelleoftheKitchen.