This easy and creamy Pioneer Woman Bacon Ranch Pasta Salad is a delicious, quick salad perfect for any occasion. With crispy bacon, fresh veggies, and a tangy ranch dressing, it’s customizable with whatever ingredients you have on hand. Serve it chilled for a refreshing, crowd-pleasing treat!
Ingredients Needed
- 2 tsp. kosher salt, plus more for pasta water and to taste
- 1 (12 oz) package bacon
- 1 lb cavatappi pasta
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 1/4 cup flat-leaf parsley, chopped
- 1/4 cup fresh dill, chopped, plus more for topping
- 1 1/2 tbsp fresh lemon juice
- 1 garlic clove, grated
- 1 tsp ground black pepper, plus more to taste
- 1 pint grape tomatoes, halved
- 6 oz sharp cheddar cheese, cut into 1/2-inch cubes
- 1 cup frozen peas, thawed
- 1 (4 oz) container pimentos, drained
- 1 (3.8 oz) can sliced black olives, drained
- 4 green onions, thinly sliced
How To Make Bacon Ranch Pasta Salad
- Cook the Pasta: Bring a large pot of salted water to a boil over high heat. Cook the pasta 1 minute longer than package directions. Drain, rinse with cold water, and let cool.
- Cook the Bacon: In a large skillet, cook the bacon over medium heat, turning as needed, for 8 to 10 minutes, until golden and crispy. You may need to cook in batches, draining the rendered fat in between. Let the bacon cool and crumble it into bite-sized pieces.
- Make the Dressing: In a large bowl, combine mayonnaise, sour cream, buttermilk, parsley, dill, lemon juice, garlic, salt, and black pepper.
- Assemble the Salad: Add the cooled pasta, tomatoes, cheese, peas, pimentos, olives, green onions, and half of the bacon to the bowl. Toss until everything is well combined. Taste and adjust with more salt and pepper if needed.
- Serve: Top with the remaining bacon and fresh dill. Serve chilled and enjoy!
Recipe Tips
- Cook Pasta Just Right: To avoid mushy pasta, cook it 1 minute longer than the package instructions. This ensures it holds up well when mixed with the creamy dressing.
- Crisp Bacon for Maximum Flavor: Be sure to cook the bacon until it’s crispy. This adds a great crunch and rich flavor to your salad.
- Cool Pasta Before Mixing: After draining the pasta, rinse it with cold water to stop the cooking process and cool it down quickly. This keeps the salad from becoming soggy.
- Use Fresh Herbs: Fresh dill and parsley really brighten up the flavors of the dressing. Don’t skip these herbs for that fresh, vibrant taste!
- Chill Before Serving: Let the salad chill in the fridge for at least an hour before serving. This helps the flavors meld together and makes the salad even more delicious.
How To Store & Reheat Leftovers
- Refrigerate: Place leftovers bacon ranch pasta salad in an airtight container and refrigerate for up to 3 days.
- Reheating: Reheat leftovers bacon ranch pasta salad in the microwave for 20-30 seconds, stirring occasionally. However, keep in mind that the salad is best served cold, so you may prefer to enjoy it chilled for optimal flavor and texture.
Nutrition Facts
Serving Size: 1 serving (approximately 1/8 of the total recipe)
- Calories: 236 kcal
- Total Fat: 23g
- Saturated Fat: 4g
- Cholesterol: 18mg
- Sodium: 388mg
- Potassium: 175mg
- Total Carbohydrate: 5g
- Dietary Fiber: 1g
- Sugars: 3g
- Protein: 3g
More Pioneer Woman Recipes:
Pioneer Woman Bacon Ranch Pasta Salad
Description
This easy and creamy Pioneer Woman Bacon Ranch Pasta Salad is a delicious, quick salad perfect for any occasion. With crispy bacon, fresh veggies, and a tangy ranch dressing, it’s customizable with whatever ingredients you have on hand. Serve it chilled for a refreshing, crowd-pleasing treat!
Ingredients
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil over high heat. Cook the pasta 1 minute longer than package directions. Drain, rinse with cold water, and let cool.
- Cook the Bacon: In a large skillet, cook the bacon over medium heat, turning as needed, for 8 to 10 minutes, until golden and crispy. You may need to cook in batches, draining the rendered fat in between. Let the bacon cool and crumble it into bite-sized pieces.
- Make the Dressing: In a large bowl, combine mayonnaise, sour cream, buttermilk, parsley, dill, lemon juice, garlic, salt, and black pepper.
- Assemble the Salad: Add the cooled pasta, tomatoes, cheese, peas, pimentos, olives, green onions, and half of the bacon to the bowl. Toss until everything is well combined. Taste and adjust with more salt and pepper if needed.
- Serve: Top with the remaining bacon and fresh dill. Serve chilled and enjoy!
Notes
- Cook Pasta Just Right: To avoid mushy pasta, cook it 1 minute longer than the package instructions. This ensures it holds up well when mixed with the creamy dressing.
- Crisp Bacon for Maximum Flavor: Be sure to cook the bacon until it’s crispy. This adds a great crunch and rich flavor to your salad.
- Cool Pasta Before Mixing: After draining the pasta, rinse it with cold water to stop the cooking process and cool it down quickly. This keeps the salad from becoming soggy.
- Use Fresh Herbs: Fresh dill and parsley really brighten up the flavors of the dressing. Don’t skip these herbs for that fresh, vibrant taste!
- Chill Before Serving: Let the salad chill in the fridge for at least an hour before serving. This helps the flavors meld together and makes the salad even more delicious.
Pioneer Woman Bacon Ranch Pasta Salad