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Ranch Pasta Salad

Ranch pasta salad with rotini coated in a thick, tangy ranch dressing and loaded with crisp bacon bits, diced bell peppers, and cheddar cubes. This creamy ranch pasta salad is an easy pasta salad that chills into a potluck-ready, flavor-forward side.
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Prep Time 15 minutes
Cook Time 10 minutes
chilling 1 hour
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pasta salad base
  • 12 oz rotini pasta Cook until al dente, then cool completely before mixing.
  • 8 bacon strips Cook until crispy, crumble, and reserve some for topping.
  • 1 cup sharp cheddar cheese, cubed Use cheddar cubes so they soften but keep some shape.
  • 0.5 red bell pepper, diced Dice small for even bites.
  • 0.5 green bell pepper, diced Dice small for even bites.
  • 0.5 red onion, finely diced Keep pieces fine so they distribute well.
  • 0.5 cup black olives, sliced Drain well to prevent watery salad.
For the ranch dressing
  • 1 cup mayonnaise
  • 0.5 cup sour cream
  • 1 packet (1 oz) ranch seasoning mix
  • 2 tbsp milk Start with 2 tbsp; add a splash before serving if needed.
  • 1 tbsp apple cider vinegar
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.
  • 1 fresh chives For garnish.

Equipment

  • 1 sheet pan

Method
 

Make the ranch dressing
  1. Whisk mayonnaise, sour cream, ranch seasoning mix, milk, and apple cider vinegar until smooth, then season with salt and pepper.
Mix the pasta salad
  1. Combine cooled rotini pasta, crumbled bacon (reserve some for topping), cheddar cubes, red bell pepper, green bell pepper, red onion, and sliced black olives in a large bowl.
  2. Pour the ranch dressing over the pasta and toss until everything is evenly coated, with no dry pockets visible.
Chill and serve
  1. Refrigerate for 1 hour to let the pasta absorb the dressing.
  2. Stir in a splash of milk if the salad seems too thick, then top with reserved bacon and fresh chives.
  3. Serve chilled.

Notes

Pro tip: cool the pasta completely before mixing so the dressing stays thick instead of turning watery. Store covered in the refrigerator up to 4 days; stir before serving. Freezing isn’t recommended because the creamy ranch dressing and peppers can change texture. For a lighter option, use light mayonnaise and light sour cream (or Greek yogurt) in the dressing.