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Creamy Ranch Pasta Salad

Creamy ranch pasta salad recipe with rotini bacon and cheddar cheese

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This creamy ranch pasta salad is a perfect make-ahead dish for picnics or a satisfying weeknight meal. It features al dente pasta, crisp vegetables, and a rich, herby dressing that improves as it chills. It’s endlessly adaptable and a guaranteed crowd-pleaser.

Ingredients

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  • 1 pound short pasta (rotini, fusilli, or shells)
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1 packet (1 oz) dry ranch seasoning mix
  • 1/3 cup whole milk or buttermilk
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 1/2 cups halved cherry or grape tomatoes
  • 1 large English cucumber, diced
  • 1/2 red onion, finely diced
  • 1 cup shredded sharp cheddar cheese
  • 8 slices cooked bacon, crumbled (optional)
  • 3/4 cup frozen peas, thawed
  • 1/4 cup chopped fresh parsley or chives
  • Salt and freshly ground black pepper to taste

Instructions

  1. Cook pasta in a large pot of salted boiling water according to package directions until al dente. Drain, rinse briefly with cool water, and let drain very well.
  2. While pasta cooks, make the dressing. In a large mixing bowl, whisk together mayonnaise, sour cream, ranch seasoning, milk, lemon juice, garlic powder, and onion powder.
  3. Add the well-drained pasta to the bowl with the dressing and stir gently to coat.
  4. Add the tomatoes, cucumber, red onion, cheddar cheese, bacon (if using), and thawed peas. Gently fold everything together until evenly combined.
  5. Season with salt and pepper to taste. Cover and refrigerate for at least 1 hour, or ideally overnight, for flavors to meld.
  6. Just before serving, stir in the fresh parsley or chives.

Notes

For best flavor, make this salad a day ahead. Ensure pasta and vegetables are well-drained to prevent a watery salad. The recipe is highly adaptable: try gluten-free pasta, add grilled chicken, or use Greek yogurt for a lighter version.

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