Creamy Ranch Pasta Salad

This creamy ranch pasta salad brings together cool rotini, crispy bacon, sweet peas, and two kinds of cheddar cheese for the ultimate summer side. It is the perfect dish for picnics or barbecues when you want something satisfying but refreshing. The tangy homemade ranch dressing keeps it light while the smoky cheddar and crunchy bacon add plenty of savor.

The first time I made this was for a backyard birthday. It was gone before anything else and now my friends always ask for the recipe.

Ingredients

• Rotini pasta: holds lots of dressing and traps peas and bacon in every bite Choose a good quality name brand for best texture
• Mayonnaise: gives creaminess without overpowering the other flavors I prefer a thick style
• Greek yogurt: brightens the dressing and keeps things tangy Look for plain full-fat for best results
• Buttermilk: thins out the dressing and adds ranch twang Fresh is best but you can use powder mixed with water
• Dried dill: is classic ranch flavor Get a fresh jar so it is fragrant
• Garlic powder and onion powder: layer in savory flavor Check your spices are not stale
• Kosher salt: seasons it all without harshness
• Black pepper: adds just enough heat
• Bacon: brings crispy texture Make sure it is actually crispy before using
• Frozen peas: are quick and sweet Choose petite peas for tenderness
• Smoked cheddar cheese: for the smoky bite The better the cheese the more flavorful the salad
• Sharp cheddar cheese: adds richness I like to buy a block and cut it myself for best texture
• Fresh parsley: gives the salad a fresh finish Choose flat leaf for best flavor

Step-by-Step Instructions

Boil the Pasta:

Cook rotini in a large pot of salted water according to the package instructions until it is just al dente. Drain right away so it does not get mushy and spread on a baking sheet to cool quickly in a single layer

Make the Creamy Ranch Dressing:

In a mixing bowl whisk together mayonnaise Greek yogurt buttermilk dried dill garlic powder onion powder salt and pepper until you have a smooth dressing. Cover and refrigerate until you are ready to assemble

Cool the Pasta and Thaw the Peas:

Lay the cooked drained pasta out on a baking sheet and let cool to room temperature. For quick cooling you can place the baking sheet in the fridge. Meanwhile put the frozen peas in a fine mesh strainer and run under cold water until thawed and bright green

Cook the Bacon:

Cut bacon into two inch pieces before cooking so it crisps evenly. Cook in a skillet over medium heat until deep golden and crunchy. Transfer to a paper towel lined plate to drain and let cool completely before adding to the salad

Combine Ingredients:

In a large mixing bowl add cooled pasta thawed peas cooked bacon smoked and sharp cheddar cheese cubes and chopped parsley. Pour the cold ranch dressing over top and stir until everything is coated evenly

Chill and Serve:

Cover the bowl and refrigerate the salad for at least thirty minutes before serving so everything melds and the salad is perfectly cold creamy and refreshing

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I cannot get enough of the smoked cheddar in this salad. It adds something no bottled ranch can give. One time my niece tried this at our family barbecue and insisted on learning how to make it herself.

Storage Tips

This salad keeps in the fridge for up to three days in a sealed container. To keep the bacon crunchy save a bit to sprinkle on just before serving. If you want to make it further in advance combine everything except bacon and cheese keep those separate and stir in just before serving so nothing gets soggy.

Ingredient Substitutions

You can swap rotini for any short pasta shape you like penne bow ties or orecchiette all work. If you want to go lighter use part sour cream instead of all mayo. Turkey bacon or even crumbled cooked chicken can be used for different protein. Try pepper jack or Colby if you want to change up the cheese.

Serving Suggestions

Creamy ranch pasta salad is a classic with barbecue favorites like grilled chicken burgers or pulled pork sandwiches. It is just as good alongside simple grilled veggies for a meatless meal. For potlucks I double the recipe and serve in a big bowl garnished with extra parsley and cheddar cubes.

Cultural Context

Cold pasta salads became especially popular in American households starting in the 1980s and ranch dressing is a common favorite for its creamy tang. This recipe builds on the tradition with a few upgrades such as smoked cheese and fresh herbs which make it feel special enough for company but still familiar and comforting.

Frequently Asked Questions About Recipes

→ Can I substitute another pasta shape?

Yes, you can use penne, bow ties, orecchiette, or any other short pasta if rotini isn't on hand. Just cook until al dente before mixing with the dressing and chill well for best results.

→ How do I ensure the salad stays creamy?

Let the pasta cool to room temperature before mixing it with the dressing. Chilling the pasta on a sheet pan in the refrigerator helps lock in creaminess and keeps the dressing from absorbing too quickly.

→ Can I make this dish ahead of time?

Yes, you can prepare this salad several hours in advance. Simply keep it chilled until serving to maintain freshness and flavor.

→ Is it possible to use only one type of cheese?

Absolutely. For a lighter or less cheesy salad, use just smoked cheddar or reduce the total amount of cheese.

→ What can I use instead of bacon?

If you prefer a vegetarian dish, try roasted chickpeas, sautéed mushrooms, or skip the bacon altogether for a different texture and taste.