Bacon Ranch Pasta Salad
A hearty and vibrant pasta salad with creamy ranch, crispy bacon, and crunchy veggies—perfect for summer gatherings, picnics, or quick meals.
Ingredients
Pasta and Base
- 16 ounces fusilli tri-color pasta or any pasta of your choice
- 1 cup mayonnaise or Greek yogurt for a lighter option
- 1 packet dry ranch seasoning about 2 tablespoons
Main Ingredients
- 10 slices bacon, cooked and crumbled consider turkey bacon for a lighter option
- 3 pieces Roma tomatoes, diced adds freshness and juiciness
- 2 cups broccoli, chopped can substitute with peas or bell peppers
- 5 ounces sliced olives omit if not a fan
- 2 cups cheddar cheese, shredded sharp cheddar works best, can be substituted
Instructions
Preparation
- Boil a pot of salted water and cook the fusilli according to package directions. Drain and rinse under cold water.
- Chop the broccoli into bite-sized pieces, dice the tomatoes, and add the olives to a large bowl.
Combining
- Fold the cooled pasta into the bowl with the vegetables.
- Crumble the cooked bacon and sprinkle the cheddar cheese into the mix. Distribute evenly without smooshing.
Dressing
- In a small bowl, whisk together the mayonnaise and ranch seasoning until smooth.
- Pour over the pasta mixture and stir until everything is well coated. Adjust seasoning with salt and pepper as needed.
Serving
- Serve immediately or let sit in the fridge for an hour for flavors to meld. Top with extra cheese if desired.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. If the salad feels dry, add a splash of milk or extra mayo. Consider adding nuts or herbs for variation.