Bacon Ranch Pasta Salad
Our creamy and flavorful Bacon Ranch Pasta Salad recipe is the perfect side dish to serve up this summer at a cookout or potluck!
Ingredients
- 1 1/4 cup ranch dressing regular or dairy-free
- 1/3 cup mayo
- 1 packet 1oz ranch seasoning
- 1 box 1 pound gemeli noodles (or bow tie noodles)
- 1 pound bacon cooked and chopped
- 3 cups romaine lettuce chopped
- 1/4 red onion thinly sliced or chopped
- 1 pint cherry tomatoes halved
- 2 ears of corn grilled and cut off the cob
- 1/2 teaspoon kosher salt
- 1/4 - 1/2 teaspoon lemon zest
- optional: crushed croutons and/or cubed avocado
Instructions
- Make Sauce: 1 1/4 cup ranch dressing, 1/3 cup mayo, and packet of ranch seasoning in a small bowl. Mix to fully combine and set aside.
- Cook Noodles: Bring a large pot of salted water to a boil, add noodles of choice, and cook to al dente according to the package directions. Drain and run cold water over them to cool.
- Combine: Put the cooked noodles in a large bowl with the rest of the ingredients (note: if making ahead wait and add lettuce before serving). Toss to combine and then pour the sauce on top. Give it another good mix!
- Taste & Serve: Taste and add any additional seasoning or ingredients, as desired. Serve immediately or store in the fridge for later.
Notes
- Lettuce: for best results, add the chopped lettuce to the pasta salad right before serving to prevent any sogginess.
- Gluten Free: simply use gluten free noodles.
- Prep Ahead of Time: this is a great recipe to prep ahead of time, but you may want to reserve some of the sauce or keep some extra ranch dressing on hand to mix into the pasta salad right before serving. As it sits, the noodles will soak up some of that creaminess.
- Storage: keep in an airtight container in the fridge for 4-5 days and be sure to revive with that splash of ranch before serving.
- Serve: this goes so well with some grilled ribs, smoked pork shoulder or grilled chicken thighs!
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