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Creamy Bacon Ranch Pasta Salad

Close-up of creamy Bacon Pasta Salad made with rotini pasta, topped with bacon bits and shredded cheddar cheese.

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A simple, creamy pasta salad featuring bacon, cheddar cheese, and a ranch dressing base, perfect for potlucks or summer meals.

Ingredients

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  • 1 pound rotini or medium shell pasta
  • 10 slices bacon, cooked and crumbled
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup finely chopped celery
  • 1/4 cup finely chopped red onion
  • 4 hard-boiled eggs, chopped (optional)
  • 1 1/2 cups mayonnaise
  • 1/2 cup buttermilk
  • 2 tablespoons white vinegar
  • 1 tablespoon dried parsley
  • 1 teaspoon dried dill weed
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt

Instructions

  1. Cook the pasta according to package directions until al dente. Drain the pasta and rinse immediately with cold water to stop cooking. Set aside to cool completely.
  2. While the pasta cools, cook the bacon until crisp. Drain the bacon on paper towels and crumble it.
  3. In a large bowl, whisk together the mayonnaise, buttermilk, white vinegar, parsley, dill weed, garlic powder, salt, and pepper until smooth. This is your dressing.
  4. Add the cooled pasta, crumbled bacon, cheddar cheese, celery, red onion, and chopped eggs (if using) to the bowl with the dressing.
  5. Gently fold all ingredients together until the pasta and mix-ins are evenly coated with the dressing.
  6. Cover the bowl and refrigerate for at least 2 hours before serving to allow the flavors to combine.

Notes

  • You can make this salad up to one day ahead. If you do, you may need to stir in an extra tablespoon of mayonnaise or buttermilk before serving, as the pasta absorbs moisture.
  • For a tangier flavor, substitute half of the mayonnaise with plain Greek yogurt.
  • Use any short pasta shape you prefer, such as rotini, shells, or penne.

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