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Creamy Loaded Bacon Ranch Pasta Salad for a Crowd

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This creamy loaded bacon ranch pasta salad is the ultimate crowd-pleaser for potlucks, barbecues, and family gatherings. With crispy bacon, tender pasta, and a homemade ranch dressing, it’s a make-ahead dish that gets better overnight.

Ingredients

Scale
  • 1 pound (16 oz) rotini or fusilli pasta
  • 1 pound (16 oz) thick-cut bacon
  • 2 cups cherry tomatoes, halved
  • 1 ½ cups frozen peas, thawed
  • 1 cup sharp cheddar cheese, cubed small
  • ½ cup red onion, finely diced
  • ¼ cup fresh chives or green onions, chopped
  • 1 cup (8 oz) full-fat sour cream
  • ½ cup (4 oz) mayonnaise
  • ½ cup buttermilk
  • 1 packet (1 oz) ranch seasoning mix
  • 1 tablespoon reserved bacon fat
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper

Instructions

  1. Cook the bacon: Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or foil. Lay bacon strips in a single layer and bake for 18-22 minutes until crispy. Transfer to paper towels to drain. Reserve 1 tablespoon bacon fat. Let cool, then crumble.
  2. Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente (undercook by 1 minute). Drain and rinse with cold water until cool. Shake well to remove excess water.
  3. Make the ranch dressing: In a medium bowl, whisk together sour cream, mayonnaise, buttermilk, ranch seasoning, reserved bacon fat, garlic powder, and black pepper until smooth. Refrigerate until ready to use.
  4. Prep the vegetables: Halve cherry tomatoes, cube cheddar cheese, dice red onion, and chop chives. Thaw peas if frozen. Pat all ingredients dry with paper towels.
  5. Assemble the salad: In a large mixing bowl, combine cooled pasta, crumbled bacon (reserve some for topping), cherry tomatoes, peas, cheddar cheese, and red onion. Pour ranch dressing over top and fold gently until everything is evenly coated.
  6. Chill and rest: Cover and refrigerate for at least 1 hour, ideally 4+ hours or overnight. The flavors meld and pasta absorbs the dressing.
  7. Finish and serve: Stir well before serving. If dry, add a splash of milk or buttermilk. Top with reserved bacon crumbles and fresh chives. Serve cold or at room temperature.

Notes

Cook pasta al dente to avoid mushiness. Reserve bacon fat for dressing—it adds smoky depth. Pat all veggies dry to prevent watery dressing. Let salad rest at least 1 hour for best flavor. For a lighter version, use Greek yogurt and turkey bacon. For gluten-free, use gluten-free pasta and check ranch seasoning.

Nutrition

Keywords: pasta salad, bacon ranch, creamy pasta salad, potluck recipe, crowd-pleaser, make-ahead, barbecue side dish

Find it online: https://elaraeats.com/creamy-loaded-bacon-ranch-pasta-salad-for-a-crowd/