Ranch Pasta Salad with Bacon and Cheddar 🥓🧀 Creamy, Savory, and Built for Serious Flavor Fans

Ranch Pasta Salad with Bacon and Cheddar is the classic deli-style side that doubles as a full-blown comfort meal.

It’s loaded with crispy bacon, sharp cheddar, and tender pasta all tossed in cool, creamy ranch — satisfying, salty, and always the first bowl empty at the table.

Ingredients (Serves 6–8)

• 12 oz short pasta (rotini, penne, or shells)
• ¾ cup cooked bacon, chopped
• 1 cup shredded or cubed cheddar cheese
• ½ cup cherry tomatoes, halved
• ½ cup red bell pepper, diced
• ½ cup corn kernels (fresh or thawed frozen)
• ¼ cup red onion, finely chopped
• 2–3 tbsp chopped parsley or green onion
• Salt and pepper to taste

Creamy Ranch Dressing

• ½ cup ranch dressing (store-bought or homemade)
• 2 tbsp sour cream or Greek yogurt (optional for extra tang)
• 1 tsp garlic powder
• ½ tsp black pepper
• Optional: dash of hot sauce or pickle juice for bite

Instructions

Step 1: Cook the Pasta

Boil pasta in salted water until al dente. Drain and rinse under cold water until completely cool. Let it dry well.

Step 2: Make the Dressing

In a small bowl, whisk together ranch, sour cream (if using), garlic powder, and black pepper. Adjust seasoning to taste.

Step 3: Mix the Salad

In a large bowl, combine the cooled pasta, bacon, cheddar, tomatoes, corn, red pepper, and onion. Pour in dressing and toss until evenly coated.

Step 4: Chill and Serve

Refrigerate for 30–60 minutes before serving. Toss again and add extra ranch if needed. Top with fresh herbs or extra bacon if desired.

Flavor Variations

• Use pepper jack or smoked gouda instead of cheddar
• Stir in diced avocado or pickles for texture contrast
• Add grilled chicken to make it a full meal
• Try spicy ranch or chipotle ranch for heat

Serving Ideas

• Serve cold at BBQs, picnics, or family dinners
• Great side dish for grilled meats or burgers
• Makes an indulgent lunch bowl with a bed of greens
• Pairs well with lemonade, iced tea, or light beer

Pro Tips

• Use crispy, cooled bacon to keep it crunchy
• Chill before serving — flavors meld better cold
• Add a splash of lemon juice or vinegar if it tastes too heavy
• Store in a sealed container in the fridge up to 3 days

Final Thoughts

Ranch Pasta Salad with Bacon and Cheddar is creamy, salty, and seriously satisfying — the kind of dish you sneak extra bites of straight from the fridge. Loaded with texture and flavor, it’s a guaranteed crowd favorite.

Crisp the bacon. Cool the pasta. Ranch it hard. 🥓🧀🥗