Bacon Ranch Pasta Salad
Get ready for the pasta salad that’ll have everyone asking for the recipe!
This isn’t your average potluck dish – we’re talking crispy bacon, tangy ranch, and perfectly tender pasta all mingling together in the most delicious way possible.
The magic happens when that creamy ranch dressing coats every single shell, creating little pockets of flavor that burst in your mouth.
Add in chunks of sharp cheddar and sweet peas, and you’ve got a side dish that steals the show every single time.
Ingredients
1 box small shell pasta (16 oz)
1 packet ranch dip mix (1 oz)
⅓ cup mayonnaise
1 container sour cream (16 oz)
2 tsp parsley
1 tsp dill
Salt and pepper to taste
12 strips bacon, cooked and crumbled
1 block mild or sharp cheddar cheese, cubed (16 oz)
1 bag frozen peas, thawed (10 oz)
Steps
- Cook the shell pasta according to package directions, typically 8-10 minutes in boiling salted water until al dente. The shells should be tender but still have a slight bite – overcooked pasta will become mushy when mixed with the dressing. Drain immediately and rinse with cool water for 2-3 minutes to stop the cooking process and bring the temperature down quickly. Transfer to a large mixing bowl and let cool completely, about 10 minutes.
- In a separate bowl, whisk together the sour cream, mayonnaise, ranch seasoning packet, parsley, and dill until completely smooth with no lumps of seasoning visible. This should take about 1-2 minutes of vigorous whisking. The mixture should be creamy and well-combined. Pour this dressing over the cooled pasta and stir thoroughly until every shell is completely coated – you’ll know it’s ready when the pasta looks evenly creamy with no dry spots.
- Add the cubed cheddar cheese, thawed peas, and crumbled bacon to the dressed pasta. Gently fold everything together using a large spoon or spatula, being careful not to break the pasta shells. The ingredients should be evenly distributed throughout. Taste and season with salt and pepper as needed – remember that the bacon and cheese are already salty, so start with just a pinch.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour before serving. This chilling time is crucial as it allows the flavors to meld together and the dressing to fully penetrate the pasta. For best results, chill for 2-4 hours or even overnight.
Smart Swaps
- Greek yogurt instead of sour cream (1:1 ratio) – adds protein without changing texture
- Turkey bacon for regular bacon – reduces fat by about 30%
- Whole wheat pasta for regular shells – adds fiber and nutrients
Make It Diabetes-Friendly
- Replace regular pasta with shirataki noodles or zucchini spirals to reduce carbs from 45g to 8g per serving
- Use sugar-free ranch mix and light mayonnaise to cut 5g carbs per serving
- Reduce cheese to 8 oz and add extra vegetables like diced bell peppers or cherry tomatoes
- Serve ½ cup portions instead of full cups to keep carbs under 15g per serving
- Pair with grilled protein to slow glucose absorption
Pro Tips
- Cook bacon until extra crispy – it stays crunchier longer in the salad
- Cube cheese into ½-inch pieces for the perfect bite-to-pasta ratio
- Make a day ahead for even better flavor development