Creamy Bacon Ranch Pasta Salad

Closeup of the bacon ranch pasta salad in a serving dish.

4.56 from 9 votes

My bacon ranch pasta salad is packed with ranch flavor and crispy bacon in every bite! I toss tender rotini in a creamy dressing I make from mayo, sour cream, heavy cream, and a dry ranch seasoning mix, then load it up with cubed cheese, peas, black olives, tomatoes, and cucumber. It only takes 15 minutes to put together, and it's perfect for a light lunch or a side at your next party.

Prep Time5

Cook Time10

Chill Time1

Total Time1 15

Course: Dinner Recipes, Lunch Ideas

Cuisine: American

Servings: servings

Calories: 680kcal

Author: Samantha Erb

Ingredients

1/2 pound bacon cooked and crumbled
12 ounces rotini pasta about 4 cups
1 cup mayonnaise
3 tablespoons dry ranch seasoning mix (1 ounce packet)
1/2 teaspoon garlic powder
3/4 cup heavy whipping cream
1/4 cup sour cream
1 1/2 cups frozen peas
1/2 cup sliced black olives
1 cup cherry tomatoes chopped
1 cup Colby Monterey Jack cheese cubed
1 cucumber sliced

Instructions

Cook pasta according to the directions on the back of the package. Drain and set it aside in a large mixing bowl.
In a small mixing bowl, combine the mayonnaise, dry ranch mix, garlic powder, heavy whipping cream, and sour cream. Stir to mix well.
Pour dressing over the drained pasta and stir. Add the peas, olives, tomatoes, bacon, and cheese, then toss the salad to combine. Add sliced cucumbers and toss again.

Notes

Cook the rotini to al dente and rinse it under cold water before tossing, so it holds its texture after chilling and doesn't water down the dressing. Chill the salad at least an hour before serving to let the ranch flavor soak in.

Store leftovers in an airtight container in the fridge for up to 3 days. The dressing thickens as it sits, so stir in a splash of heavy cream or milk before serving to make it creamy again.

Nutrition