Bacon Ranch Pasta Salad
This easy Bacon Ranch Pasta Salad is loaded with bacon, cheddar cheese, tomatoes, black olives, and green onions tossed in a creamy ranch dressing. It's a make-ahead favorite for cookouts, potlucks, family gatherings, and summer parties.
Ingredients
For the Pasta Salad
- 12 ounces tri-color rotini pasta
- 12 slices bacon cooked and crumbled
- 1 cup shredded cheddar cheese
- 1 pint grape or cherry tomatoes halved
- 1 2.25-ounce can sliced black olives, drained
- 3 green onions thinly sliced
For the Dressing
- 1 cup ranch dressing
- ½ cup mayonnaise
- 1 1-ounce packet ranch seasoning mix
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Instructions
- Cook the rotini according to the package directions until al dente. Drain and rinse under cold water to cool the pasta. Allow it to drain well.
- Cook the bacon until crisp. Transfer to a paper towel-lined plate, let cool, and crumble.
- In a large bowl, whisk together the ranch dressing, mayonnaise, ranch seasoning mix, garlic powder, and black pepper until smooth.
- Add the cooled pasta, bacon, cheddar cheese, tomatoes, black olives, and green onions to a large serving bowl.
- Pour the dressing over the pasta mixture and stir until everything is evenly coated.
- Cover and refrigerate for at least 1 hour before serving.
- Before serving, stir the salad and garnish with additional bacon, tomatoes, green onions, and cheese if desired.
Notes
- Bacon Ranch Pasta Salad can be made up to 1 day in advance.
- If the pasta absorbs some of the dressing while chilling, stir in a little extra ranch dressing before serving.
- For the best presentation, reserve a small amount of bacon, cheese, tomatoes, and green onions to sprinkle over the top just before serving.
- Store leftovers covered in the refrigerator for up to 3 days.
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