Creamy Veggie Ranch Pasta Salad with Bacon

Name: Creamy Veggie Ranch Pasta Salad with Bacon
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 pound (454 g) rotini or fusilli pasta; 8 slices (225 g) bacon slices, cooked until crisp and crumbled; 3 ribs (300 g) celery ribs, thinly sliced; 1 large (250 g) red bell pepper, diced into ½-inch pieces; 1 large (350 g) English cucumber, halved lengthwise, seeded, and diced; 1½ cups (225 g) cherry tomatoes, halved; ⅓ medium (75 g) red onion, finely diced; 1½ cups (170 g) sharp cheddar cheese, diced into ¼-inch cubes; ¾ cup (180 ml) mayonnaise; ½ cup (120 ml) sour cream; 2 tablespoons (14 g) ranch dressing seasoning mix (or homemade blend); 2 tablespoons (30 ml) fresh lemon juice; to taste kosher salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A hearty, make-ahead pasta salad loaded with crisp vegetables, crispy bacon, sharp cheddar, and a creamy ranch dressing. Perfect for potlucks, picnics, or weeknight dinners. The salad tastes even better after a few hours in the fridge as flavors meld together.

Prep: 20 min
Cook: 12 min
Wait: 2 hr
Total: 2 hr 32 min
Makes: 8 servings (about 10 cups total)

Save to My Kitchen Jump to recipe

Ingredients

8 servings

1 pound (454 g) rotini or fusilli pasta
8 slices (225 g) bacon slices, cooked until crisp and crumbled
3 ribs (300 g) celery ribs, thinly sliced
1 large (250 g) red bell pepper, diced into ½-inch pieces
1 large (350 g) English cucumber, halved lengthwise, seeded, and diced
1½ cups (225 g) cherry tomatoes, halved
⅓ medium (75 g) red onion, finely diced
1½ cups (170 g) sharp cheddar cheese, diced into ¼-inch cubes
¾ cup (180 ml) mayonnaise
½ cup (120 ml) sour cream
2 tablespoons (14 g) ranch dressing seasoning mix (or homemade blend)
2 tablespoons (30 ml) fresh lemon juice
to taste kosher salt
to taste freshly ground black pepper

Equipment (6)

Large pot (6-quart or larger) for pasta
Colander for draining pasta
Large mixing bowl (4-quart or larger)
Small bowl or jar for mixing dressing
Whisk or fork
Knife and cutting board

Steps

Before you start

Cook and crumble the bacon ahead if you'd like, then store it separately
Read through the ingredient list—you'll need both fresh vegetables and pantry items on hand
Chill a large serving bowl in the fridge for 15 minutes before assembling if you have time

1
Cook the bacon
- Heat a large skillet over medium-high heat.
- Add bacon slices and cook, stirring occasionally, for 8–10 minutes until the bacon is golden brown and crispy.
- Transfer bacon to a paper towel-lined plate to drain and cool slightly, then crumble into ½-inch pieces.
+ Show details− Hide details
Ready when: Bacon is golden brown and crispy at the edges, no soft or chewy sections
Tip: Don't crowd the skillet—if needed, work in two batches so the bacon crisps instead of steaming.
2
Cook the pasta
- Bring a large pot (6-quart or larger) of salted water to a rolling boil.
- Add pasta and cook according to package directions, stirring occasionally, until just al dente (usually 8–10 minutes).
- Do not overcook.
- Drain pasta in a colander and rinse briefly with cold water to stop the cooking and remove excess starch.
- Spread on a clean kitchen towel to dry for a few minutes.
+ Show details− Hide details
Ready when: Pasta is tender but still slightly firm when bitten; it should not be mushy
Tip: Reserve a small cup of pasta water if the salad looks too dry after chilling—a splash can loosen it up.
3
Prepare the vegetables
- While the pasta cooks, prepare all vegetables: slice celery into ¼-inch-thick pieces, dice red bell pepper into ½-inch chunks, halve the cucumber lengthwise, scoop out the seeds with a spoon, and dice into ½-inch pieces.
- Halve cherry tomatoes and finely dice red onion.
- Place all prepped vegetables in a large mixing bowl.
+ Show details− Hide details
Tip: Dice all vegetables uniformly into ½-inch pieces so they distribute evenly and are pleasant to eat in each bite.
4
Make the dressing
- In a small bowl or jar, whisk together mayonnaise, sour cream, ranch seasoning mix, and fresh lemon juice until smooth and no lumps of seasoning remain.
- Taste and adjust salt and black pepper as needed.
- The dressing should taste bold and well-seasoned.
+ Show details− Hide details
Ready when: Dressing is smooth, creamy, and no visible seasoning bits remain
Tip: If using homemade ranch seasoning, whisk it into the mayo first before adding sour cream to avoid lumps.
5
Combine pasta and vegetables
- Add the cooled pasta to the bowl with the prepared vegetables.
- Sprinkle the diced cheddar cheese and crumbled bacon over the top.
- Pour the creamy dressing over everything.
+ Show details− Hide details
Tip: Use a large bowl so you have room to toss without ingredients spilling out.
6
Toss and chill
- Using a large spoon or salad tongs, gently toss the salad until all ingredients are evenly coated with dressing.
- Make sure no pasta or vegetables are stuck to the bottom of the bowl.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours (or up to 24 hours).
- The salad tastes best after a few hours as the flavors meld and the pasta softens slightly.
+ Show details− Hide details
Ready when: Salad is chilled throughout (at least 35°F / 2°C) and ingredients are evenly coated
Tip: Before serving, if the salad looks too thick or dry, stir in 1–2 tablespoons of reserved pasta water or a splash of milk to loosen it.

Good to know

Tips

Cook the pasta to exactly al dente—overcooked pasta becomes mushy and soggy in the fridge, while undercooked pasta will taste doughy. Drain well and rinse lightly to remove excess starch.
Don't add the bacon until just before serving if you're making the salad more than a few hours ahead. Cooked bacon soften and loses crispness in the moist salad; keep it separate and fold it in before plating to maintain a crispy texture.
If the salad thickens too much by the next day, refresh it with a splash of milk, buttermilk, or reserved pasta water—do not add more mayo or sour cream, which will make it cloying.
This salad is highly adaptable: add diced roasted chicken, shrimp, or hard-boiled eggs for protein variation; toss in fresh herbs like cilantro, basil, or additional dill; or add a handful of sunflower seeds or sliced almonds for crunch.

Make ahead

This salad is ideal for make-ahead cooking. Prepare it up to 24 hours before serving. The flavors actually improve as they meld in the refrigerator. Store in an airtight container. If it dries out slightly, refresh with a splash of reserved pasta water or milk just before serving.

Storage & reheating

Store in an airtight container in the refrigerator for up to 3 days. The pasta will soften and absorb more dressing over time, which many people prefer. Do not freeze, as the texture of the vegetables and mayonnaise-based dressing will suffer. Before serving cold pasta salad from the fridge, let it sit at room temperature for 10–15 minutes for better flavor and texture, or refresh with a splash of milk if it has thickened.

Substitutions

sharp cheddar cheese → Monterey Jack, Swiss, or Colby cheese. Use the same amount. Choose a cheese that melts well and has a similar sharpness; avoid very soft cheeses.
cherry tomatoes → Diced Roma tomatoes (seeds and excess juice removed). Use the same amount but drain well to prevent the salad from becoming watery. Regular salad tomatoes work too.
ranch dressing seasoning mix (or homemade blend) → Homemade blend: 1 tablespoon dried parsley, 1 teaspoon each dried dill and chives, ½ teaspoon each garlic powder and onion powder. Mix dried herbs and spices into the mayo before adding sour cream to avoid clumping.
bacon slices → Diced smoked ham, crispy pancetta, or tempeh bacon for vegetarian. Use the same weight. Ham and pancetta deliver a salty, smoky flavor; tempeh bacon gives a plant-based crunch.