Creamy Bacon Ranch Pasta Salad🥗 Side

Name: Creamy Bacon Ranch Pasta Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings
Ingredients: 1/2 cup mayonnaise; 2 tbsp milk; 1/2 tsp dried dill; 1/4 tsp dried parsley; 1/4 tsp dried chives; 1/4 tsp garlic powder; 1/8 tsp onion powder; 1/8 tsp kosher salt; 1/8 tsp black pepper; 1-2 tsp fresh lemon juice; 1 tbsp warm bacon grease, plus more to taste; 8 oz bacon, cooked and crumbled; 8 oz pasta shells; 8 oz frozen peas, thawed (about 1 1/2 cups); 6 oz grape tomatoes, halved (about 1 cup); 4 oz cheddar or Colby jack cheese, shredded (about 3/4 cup); 1/4 cup green onion, thinly sliced; avocado, chopped (for topping, optional)

This delightful pasta dish features tender noodles and crisp veggies all dressed in a luscious ranch sauce made from scratch. With savory bacon pieces and sharp cheddar mixed in, this salad is bound to become a favorite!

By Marcus Rivera, Kitchen Tips Editor

Prep: 10 minCook: 10 minServes: 6

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There's something magical about incorporating bacon grease into a homemade ranch dressing—it transforms an ordinary pasta salad into something truly crave-worthy. That subtle smokiness weaves through every bite, complementing the cool creaminess of the dressing and the sharpness of the cheddar. This is the kind of dish that disappears quickly at potlucks and backyard gatherings, with guests sneaking back for second and third helpings.

The key to achieving the best texture is rinsing your cooked pasta thoroughly with cold water. This stops the cooking process immediately and washes away excess starch that would otherwise make your salad gummy as it sits. Don't skip the step of tasting and adjusting your dressing before mixing everything together—start with one tablespoon of bacon grease, but don't hesitate to add a bit more if you want that bacon flavor to really shine through. The lemon juice brightens the whole dish, so add it gradually until you find your perfect balance.

While this salad is delicious straight from the mixing bowl, it actually improves after a few hours in the refrigerator as the flavors meld together. Consider making it the night before your event for maximum flavor development. If you're looking to switch things up, try adding diced bell peppers for extra crunch, or swap the peas for blanched green beans. The optional avocado topping adds a luxurious creaminess right before serving that takes this salad to another level entirely.

Ingredients

For the Ranch Dressing

1/2 cup mayonnaise
2 tbsp milk
1/2 tsp dried dill
1/4 tsp dried parsley
1/4 tsp dried chives
1/4 tsp garlic powder
1/8 tsp onion powder
1/8 tsp kosher salt
1/8 tsp black pepper
1-2 tsp fresh lemon juice
1 tbsp warm bacon grease, plus more to taste

For the Salad

8 oz bacon, cooked and crumbled
8 oz pasta shells
8 oz frozen peas, thawed (about 1 1/2 cups)
6 oz grape tomatoes, halved (about 1 cup)
4 oz cheddar or Colby jack cheese, shredded (about 3/4 cup)
1/4 cup green onion, thinly sliced
avocado, chopped (for topping, optional)

Nutrition (Per 6 servings)*

541

Calories

17g

Protein

36g

Carbs

36g

Fat

Fiber

543mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

Cook the Bacon

Preheat the oven to 400°F. Line a large baking sheet with foil. (The foil is not required, but it does make cleanup very simple.) Spread the bacon strips out across the pan.
Place the tray of bacon on the middle oven rack. Set a timer for 16 minutes to check the bacon. Depending on the thickness of the bacon, it might take as long as 20-22 minutes.
Remove it from the oven when it is as crisp or crunchy as you like. Use tongs to transfer the bacon to a paper-towel-lined plate. Reserve 1 tablespoon of bacon grease for the dressing. Let the bacon cool while assembling the rest of the salad.

Make the Salad

Cook the pasta according to the directions on the package, adding a generous tablespoon or so of kosher salt to the water as it cooks. When the pasta is tender, rinse well with cold water. While the pasta is cooking, rinse the peas to thaw them.
In a large mixing bowl, whisk together the mayonnaise, milk, dill, parsley, chives, garlic powder, onion powder, salt, and pepper. Add the lemon juice, taste, and add more lemon if desired. Whisk in the bacon grease. Taste and add additional bacon grease for added smoky bacon flavor.
Add the peas, cooked pasta, tomatoes, cheese, bacon, and green onion to the mixing bowl with the dressing. Stir gently to coat all the ingredients. Taste and adjust seasonings as desired.
Cover and refrigerate until ready to serve. Stir again just before serving.