Description
This Creamy Bacon Ranch Pasta Salad is the ultimate crowd-pleaser for BBQs, potlucks, and summer gatherings! Made with tender rigatoni pasta, crispy bacon, crunchy veggies, sharp cheddar, and a creamy ranch dressing, this pasta salad is packed with bold, savory flavors. Perfect as a side dish or a main meal!
Ingredients
Scale
For the Salad:
- 1 lb rigatoni pasta (or your favorite pasta)
- 8 oz bacon, cooked and crumbled
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 2 sticks celery, finely chopped
- 4 green onions, sliced
- 1 clove garlic, minced
- 4 oz sharp cheddar cheese, cubed or shredded
For the Creamy Ranch Dressing:
- 1 1/2 cups Hellmann’s mayonnaise
- 1 1/2 cups whole milk
- 6 tablespoons dry ranch seasoning mix
Instructions
Step 1: Cook the Pasta & Bacon
- Cook the rigatoni pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a skillet, cook bacon over medium heat until crispy. Drain on paper towels and crumble.
Step 2: Make the Creamy Ranch Dressing
- In a bowl, whisk together mayonnaise, milk, and dry ranch seasoning mix until smooth.
Step 3: Assemble the Pasta Salad
- In a large mixing bowl, combine pasta, bacon, bell peppers, celery, green onions, garlic, and cheddar cheese.
- Pour the ranch dressing over the salad and toss until everything is evenly coated.
Step 4: Chill & Serve
- Cover and refrigerate for at least 30 minutes (or up to 4 hours) to let the flavors blend.
- Give it a final toss before serving. Enjoy!
Notes
- Make it lighter by using Greek yogurt instead of mayonnaise.
- Want extra crunch? Add sunflower seeds or crushed croutons before serving.
- Store leftovers in the fridge for up to 3 days.
