Creamy Ranch Bacon Pasta Salad

Name: Creamy Ranch Bacon Pasta Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Cuisine: American
Ingredients: 12 oz (340 g) thick-cut bacon, cut crosswise into ½-inch pieces if you like, or left as strips and crumbled after baking; 16 oz (454 g) dried rotini pasta; 2 tbsp (30 g) kosher salt, for the pasta water; 6 oz (170 g) sharp cheddar cheese, coarsely grated (about 1½ cups), from a block; 10 oz (285 g) cherry tomatoes, halved; ½ cup (50 g) green onions, thinly sliced, white and green parts (about 4 onions); ¾ cup (170 g) mayonnaise; ½ cup (115 g) sour cream; 6 tbsp (90 ml) buttermilk, divided: ¼ cup (60 ml) for the dressing and 2 tbsp (30 ml) for loosening the salad before serving; 1 tbsp (15 ml) fresh lemon juice; 1 tsp (3 g) garlic powder; 1 tsp (3 g) onion powder; 1 tsp (1 g) dried dill; 2 tsp (2 g) dried parsley; 1 tsp (4 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground

From the MyKitchenBank Kitchen

Tender rotini, crisp oven-baked bacon, sharp cheddar, and juicy cherry tomatoes are tossed in a tangy homemade ranch dressing made with mayonnaise, sour cream, and buttermilk. It's an easy make-ahead side for picnics and potlucks.

Prep: 20 min
Cook: 25 min
Wait: 1 hr 21 min
Total: 2 hr 6 min
Makes: About 8 cups (8 side-dish servings)

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Ingredients

8 servings

For the salad
12 oz (340 g) thick-cut bacon, cut crosswise into ½-inch pieces if you like, or left as strips and crumbled after baking
16 oz (454 g) dried rotini pasta
2 tbsp (30 g) kosher salt, for the pasta water
6 oz (170 g) sharp cheddar cheese, coarsely grated (about 1½ cups), from a block
10 oz (285 g) cherry tomatoes, halved
½ cup (50 g) green onions, thinly sliced, white and green parts (about 4 onions)
For the ranch dressing
¾ cup (170 g) mayonnaise
½ cup (115 g) sour cream
6 tbsp (90 ml) buttermilk, divided: ¼ cup (60 ml) for the dressing and 2 tbsp (30 ml) for loosening the salad before serving
1 tbsp (15 ml) fresh lemon juice
1 tsp (3 g) garlic powder
1 tsp (3 g) onion powder
1 tsp (1 g) dried dill
2 tsp (2 g) dried parsley
1 tsp (4 g) kosher salt
½ tsp (1 g) black pepper, freshly ground

Equipment (8)

Large pot (6-quart / 5.7 L or bigger)
Rimmed baking sheet, 18×13-inch (46×33 cm), plus a wire rack that fits inside it (optional)
Aluminum foil
Colander
Large mixing bowl (4-quart / 3.8 L or bigger)
Medium bowl and whisk
Box grater
Paper towels

Steps

Before you start

Plan on about 2 hours from start to serving. The salad needs at least 1 hour in the fridge to chill and let the flavors blend.
Set a large pot of water on the stove and line a rimmed baking sheet with foil before you begin.
Shred the cheddar from a block rather than buying pre-shredded. Pre-shredded cheese has anti-caking coating that can make the salad gritty.
Keep half the bacon aside until serving so it stays crisp.

1
Bake the baconOven 400°F / 205°C
- Position an oven rack in the center and heat the oven to 400°F (200°C).
- Line a rimmed baking sheet with foil.
- Lay the 12 oz (340 g) bacon strips in a single layer without overlapping (use a second sheet if needed).
- Bake 18–22 minutes, until deeply golden brown and crisp at the edges.
- The next step happens while this bakes.
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Ready when: Bacon is deep golden-brown, with the fat bubbling and rendered and the edges crisp. It firms up more as it cools.
Tip: Start checking at 16 minutes. Thin spots burn quickly.
2
Boil the rotini
- While the bacon bakes, fill a large pot with 4 quarts (3.8 L) of water, add 2 tbsp (30 g) kosher salt, and bring to a full rolling boil over high heat.
- Add the rotini, stir well, and cook 9–11 minutes, stirring occasionally, 1 minute less than the package time for al dente.
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Ready when: Pasta is tender but still has a slight bite in the center when you bite a piece.
Tip: Pasta softens a little as it sits in the dressing, so don't overcook it.
3
Drain and cool pasta
- Drain the pasta in a colander and rinse under cold running water for 1 minute, tossing, until no longer warm.
- Shake well, then spread on a clean baking sheet or leave in the colander for 10 minutes to drain fully and cool to room temperature.
- Meanwhile, take the bacon out of the oven.
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Ready when: Pasta feels cool to the touch and no water drips when you shake the colander.
Tip: Water clinging to the pasta thins the dressing, so drain thoroughly.
4
Crumble the bacon
- Move the bacon to a paper towel-lined plate and blot the top with more paper towels.
- Let it cool for 5 minutes (while the pasta drains) so it crisps, then crumble or chop into ½-inch pieces.
- Divide into two equal portions: one goes into the salad, and the other is kept in the fridge to top it just before serving.
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Ready when: Bacon snaps cleanly when bent.
Tip: Save the bacon fat if you like. Strain it into a jar and refrigerate for cooking.
5
Prep the mix-ins
- Grate the cheddar on the large holes of a box grater to get about 1½ cups.
- Halve the cherry tomatoes and slice the green onions thinly.
- Place the cheese, tomatoes, and green onions in a large mixing bowl.
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Ready when: Tomatoes are halved and cheese is in loose shreds.
Tip: Set the halved tomatoes cut-side down on a paper towel for a minute to drain extra juice so the dressing stays thick.
6
Whisk the ranch dressing
- In a medium bowl, whisk together the mayonnaise, sour cream, ¼ cup (60 ml) of the buttermilk, lemon juice, garlic powder, onion powder, dried dill, dried parsley, 1 tsp kosher salt, and pepper until completely smooth.
- Taste and add a pinch more salt if it needs it.
- It should taste slightly over-seasoned, because the pasta will mute it.
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Ready when: Dressing is smooth and pourable, thick like heavy cream, with no streaks of sour cream.
7
Combine the salad
- Add the cooled pasta and half of the crumbled bacon to the bowl with the cheese, tomatoes, and green onions.
- Pour the dressing over the top and fold gently with a large spoon or spatula for about 1 minute, until every piece of pasta is evenly coated.
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Ready when: No dry pasta or pockets of undispersed dressing remain in the bowl.
Tip: Fold rather than stir vigorously, so the tomatoes don't burst.
8
Chill the salad
- Cover the bowl tightly with plastic wrap or a lid and refrigerate at least 1 hour (up to 24 hours), so the pasta absorbs flavor and the salad is fully cold.
- Keep the reserved bacon in a separate covered container in the fridge.
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Ready when: Salad is cold throughout and the dressing has thickened slightly.
9
Loosen and serve
- Pasta absorbs dressing as it chills, so the salad will look thicker.
- Drizzle in the remaining 2 tbsp (30 ml) buttermilk and toss gently until creamy again.
- Taste and adjust with salt and pepper.
- Scatter the reserved bacon over the top and serve cold.
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Ready when: Salad looks glossy and creamy, and a spoonful holds together without being dry or soupy.
Tip: If the salad still seems dry, add buttermilk 1 tablespoon at a time.

Good to know

Tips

Salt the pasta water generously. It is the only chance to season the pasta itself, and it keeps the salad from tasting flat.
Rinse the pasta in cold water so it stops cooking and doesn't clump or melt the cheese.
Hold back half the bacon and the last 2 tbsp of buttermilk until serving. This keeps the bacon crunchy and the salad creamy.
Taste the salad cold before serving, as chilling mutes salt and tang, and adjust the seasoning.

Make ahead

Make the salad (without the final bacon topping) up to 24 hours ahead and refrigerate covered. Keep the reserved bacon in a separate container. Just before serving, stir in the remaining 2 tbsp buttermilk and top with the bacon.

Storage & reheating

Refrigerate in an airtight container up to 3 days (bacon softens after day 1). Do not leave at room temperature longer than 2 hours (1 hour if above 90°F / 32°C). Not recommended for freezing, as the dressing separates and the pasta turns mushy. Serve cold, with a splash of buttermilk stirred in to refresh it.

Substitutions

dried rotini pasta → Gluten-free rotini, medium shells, or cavatappi. Cook gluten-free pasta 1 minute less and rinse well, since it turns soft more quickly.
buttermilk → Whole milk with ½ tsp lemon juice or white vinegar per 2 tbsp, rested 5 minutes. Gives similar tang; the dressing will be slightly less thick.
sour cream → Plain full-fat Greek yogurt. Use the same amount. The dressing will be a bit tangier.
sharp cheddar cheese → Monterey Jack, pepper jack, or colby. Use the same weight. Pepper jack adds some heat.