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Best Loaded Bacon Ranch Pasta Salad for a Crowd (Easy 20 Min)

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This loaded bacon ranch pasta salad is the ultimate crowd-pleaser—crispy bacon, tender pasta, crunchy veggies, and a creamy homemade ranch dressing come together in just 20 minutes of active work. Perfect for potlucks, barbecues, and weeknight dinners, it gets even better after resting overnight.

Ingredients

Scale
  • 1 pound rotini pasta (or fusilli, cavatappi, penne)
  • 1 pound thick-cut bacon
  • 1 cup cherry tomatoes, halved
  • 1 cup sharp cheddar cheese, cubed (1/2-inch cubes)
  • 1 cup frozen peas, thawed
  • 1/2 cup red onion, finely diced
  • 1/2 cup green bell pepper, diced
  • 1/4 cup fresh parsley, chopped (optional)
  • 1 cup mayonnaise (preferably Duke’s or Hellmann’s)
  • 1/2 cup sour cream (full-fat preferred)
  • 1 tablespoon ranch seasoning mix (e.g., Hidden Valley)
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 cup milk (to thin dressing)

Instructions

  1. Cook the pasta: Bring a large pot of generously salted water to a rolling boil. Add the rotini and cook according to package directions until al dente, about 8 to 10 minutes. Drain in a colander and rinse with cold water to stop cooking. Shake well to remove excess water and set aside to drain completely.
  2. Cook the bacon: Place bacon strips in a cold skillet. Turn heat to medium and cook, flipping occasionally, until deeply golden and crispy, about 8 to 10 minutes. Transfer to a paper towel-lined plate to drain and cool. Once cool, crumble or chop into small pieces. (Optional: reserve 2 tablespoons bacon fat for dressing.)
  3. Make the ranch dressing: In a medium bowl, combine mayonnaise, sour cream, ranch seasoning mix, lemon juice, garlic powder, and black pepper. Whisk until smooth. Add milk one tablespoon at a time, whisking after each, until dressing reaches a pourable but thick consistency. Cover and refrigerate while prepping vegetables.
  4. Prepare the vegetables: Halve cherry tomatoes. Cube cheddar cheese into 1/2-inch pieces. Thaw frozen peas under cold water and drain well. Dice red onion and green bell pepper into small uniform pieces. Chop fresh parsley if using.
  5. Assemble the salad: In a large bowl, combine cooled pasta, crumbled bacon, cherry tomatoes, cheddar cheese cubes, thawed peas, diced red onion, and diced green bell pepper. Pour ranch dressing over the top. Gently fold with a large spatula until evenly coated. Do not overmix.
  6. Chill and rest: Cover bowl tightly and refrigerate for at least 1 hour before serving (overnight is best). This allows flavors to meld.
  7. Final adjustments before serving: Stir well. Taste and adjust seasoning—add more black pepper or lemon juice if needed. If dry, stir in a tablespoon or two of milk or extra mayonnaise. Sprinkle fresh parsley and extra bacon crumbles on top for presentation.

Notes

Cook pasta just until al dente and cool completely before adding dressing to avoid a sticky mess. Cook bacon until very crispy—it will soften slightly as it sits. Homemade dressing is far superior to bottled; add extra garlic powder or lemon juice to taste. Letting the salad rest overnight in the fridge dramatically improves flavor. For a lighter version, swap mayonnaise for Greek yogurt and use turkey bacon. For a gluten-free version, use gluten-free pasta and check ranch seasoning mix. Leftovers keep in an airtight container in the refrigerator for up to 4 days; revive with a splash of milk or extra mayo if dry. Do not freeze.

Nutrition

Keywords: bacon ranch pasta salad, loaded pasta salad, easy pasta salad, potluck pasta salad, crowd-pleasing pasta salad, summer pasta salad

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