Bacon ranch pasta salad is the ultimate summer side dish. It blends crisp bacon, fresh veggies, and a creamy ranch dressing. This recipe is a must-have for cookouts, potlucks, and barbecues.

While you’re here, try my other delicious pasta salad recipes! We have Hawaiian Macaroni Salad, Seafood Pasta Salad, Creamy Italian Pasta Salad, and Tortellini Pasta Salad.

close up view of Bacon Ranch Pasta Salad with a spoon hovering in front

Ranch and bacon are the perfect duo of tangy and savory flavors. Adding them to a pasta salad tossed with diced vegetables and cheese is a no-brainer. My family loves this creamy bacon ranch pasta salad, so I make it year-round for potlucks and holidays. Make this once, and they’ll request it at every gathering!

Why you will love this Ranch and Bacon Pasta Salad:

The Perfect Summer Side Dish! Cool, creamy, and delicious, this bacon ranch pasta salad is light and fresh. That’s why I love it for picnics on hot days.

Easy to Prepare! Whip this up with just 15 minutes of prep, then let it chill for about an hour—easy and hands-off for busy days.

Incredible Flavor! This salad bursts with incredible flavors— salty, smoky bacon, crisp veggies, and savory cheddar cubes, all brought together with a zesty bite of ranch dressing.

close up view of Bacon Ranch Pasta Salad

Ingredients for Bacon Ranch Pasta Salad Recipe

To make this ranch and mayo pasta salad, you will need the following ingredients:

Elbow pasta: I love using elbow pasta because its shape is perfect for soaking up all that creamy ranch dressing. Cooking it al dente ensures it holds up well in the salad, giving you a satisfying bite every time.
Veggies: The fresh veggies add a crisp, refreshing contrast to the richness of the dressing and cheese. The cucumber brings a cool crunch, while the tomatoes add a juicy burst of flavor.
Cheddar cheese: I always opt for sharp cheddar; those little cubes pack a punch of savory, tangy flavor that pairs beautifully with the smoky bacon and creamy ranch.
Bacon: Bacon bits are the star of the show here—its smoky, salty crunch takes this salad to the next level. I like to use freshly cooked bacon for the best flavor, but store-bought bits work in a pinch.
Ranch dressing (homemade or store-bought): The dressing ties everything together with its creamy, tangy goodness. Whether you whip it up yourself or grab a bottle from the store, it makes this salad irresistible.
Black pepper: Just a touch of black pepper enhances the flavors without overpowering them. I like to adjust it to taste, adding more if I’m in the mood for a peppery kick.

Homemade Ranch

Mayonnaise: The mayo adds richness and creaminess to the homemade ranch, giving it that classic, velvety texture we all love.
Sour cream: This adds a tangy note that balances out the richness of the mayonnaise and makes the dressing nice and smooth.
Buttermilk: Buttermilk thins out the dressing just enough to coat the pasta perfectly while also adding a subtle tang that complements the other ingredients.
Hidden Valley Ranch Mix: This packet is the secret weapon that gives the homemade ranch that familiar, zesty flavor. It’s the foundation of the dressing, and trust me, it makes all the difference.

How to Make Bacon Ranch Pasta Salad

Start by cooking the elbow macaroni according to the package instructions until al dente, taking care not to overcook. Once done, drain the pasta and rinse it under cold water, allowing it to cool completely.

While the pasta cools, dice the cucumber, tomato, and cheddar cheese into small pieces and chop the cooked bacon, setting everything aside.

If you’re making homemade ranch dressing, mix together the mayonnaise, sour cream, buttermilk, and Hidden Valley ranch seasoning in a bowl until smooth. Set the dressing aside for later use.

Once the pasta has cooled, transfer it to a large mixing bowl and add in the diced cucumber, tomato, cheddar cheese, and chopped bacon.

Pour the ranch dressing over the mixture and gently toss everything together until evenly coated.

mixing bowl full of close up view of Bacon Ranch Pasta Salad

Cover the bowl with plastic wrap and refrigerate for at least one hour before serving.

Tips and Variations for Bacon Ranch Pasta Salad

Cook the macaroni until it’s just al dente. Overcooking the noodles leads to a soggy pasta salad.
Try different cheeses. Although I love using sharp cheddar, you can switch it up and use Colby jack or pepper jack for a different flavor.
Instead of bacon, you could add cubed chicken, pepperoni, or ham.
Want to add more fresh vegetables to the mix? You can also add bell peppers, celery, or red onion.
Make your bacon ranch pasta salad ahead of time. The flavors taste better after they’ve had time to meld in the fridge for a couple of hours or even a full day. And don’t be afraid to add an extra spoonful of mayo to refresh the salad before serving.

Frequently Asked Questions

I wouldn’t recommend using delicate pasta like angel hair or thin spaghetti for pasta salads. These types tend to become too soft and mushy when mixed with the dressing and other ingredients, losing their texture and making the salad less enjoyable. Instead, stick with sturdier options like elbow pasta.

Always rinse the pasta for cold pasta salad. This stops the cooking process, ensuring it stays al dente and doesn’t become mushy. It also helps cool the pasta quickly, making it ready to mix with the other ingredients.

Chilling the pasta salad for at least one hour before serving is best. This allows the flavors to fully develop and the salad to cool down completely, making it more refreshing.

Store any leftovers in an airtight container in the fridge. It will stay fresh for up to 3 days, but make sure to stir it before serving again to redistribute the dressing and flavors. If the salad seems a bit dry, you can add a little extra ranch dressing to refresh it.

Thanks for taking the time to try this Bacon Ranch Pasta Salad recipe. If you love it, let me know on Instagram or Facebook!

More pasta side dishes you’ll love