Easy Bacon Cheddar Ranch Pasta Salad Recipe | Creamy BBQ Side Dish
Make this easy bacon cheddar ranch pasta salad with crispy bacon, cheddar cheese, and creamy ranch dressing. Perfect for BBQs, potlucks, and quick summer meals!
Equipment
- Large pot (for pasta)
- Frying pan (for bacon)
- Mixing bowls
- Knife and cutting board
- Colander
- Rubber spatula
Ingredients
- 1 lb rotini, penne, or shells
- 1 lb thick‑cut bacon, cooked and crumbled
- 1 cup sharp cheddar cheese, cubed or shredded
- 1 cup ranch dressing (homemade or bottled)
- 1 cup peas (fresh or frozen)
- 1 cup cherry tomatoes, halved
- ½ cup green onions, sliced
- Salt and pepper, to taste
Instructions
- Cook Pasta: Boil pasta until al dente. Drain and rinse under cold water.
- Cook Bacon: Fry bacon until crisp. Drain on paper towels and crumble.
- Prepare Dressing: Mix ranch dressing with salt, pepper, and optional garlic powder for extra flavor.
- Combine Ingredients: In a large bowl, toss pasta with bacon, cheddar, peas, tomatoes, and green onions.
- Add Dressing: Pour ranch dressing over mixture and stir until evenly coated.
- Chill & Serve: Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
- Tip: Chill salad before serving for best flavor and texture.
Notes
- Rotini holds dressing well; shells give a rustic look.
- Thick‑cut bacon adds extra crunch; regular works fine too.
- Sharp cheddar balances creamy ranch; mild cheddar is softer.
- Homemade ranch dressing offers fresher flavor; bottled is convenient.
- Optional add‑ins: diced bell peppers, shredded carrots, or jalapeños for spice.
- Store in fridge up to 3 days; stir before serving to refresh texture.