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Bacon ranch pasta salad in a large white bowl with crispy bacon, cheddar cheese, peas, and grape tomatoes

Bacon Ranch Pasta Salad

A creamy and satisfying bacon ranch pasta salad made with crispy bacon, pasta shells, cheddar cheese, peas, and grape tomatoes all tossed in a homemade ranch dressing. Ready in about 35 minutes and perfect for potlucks, BBQs, or quick weeknight dinners.
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Prep Time 10 minutes
Cook Time 25 minutes
Chilling Time 1 hour
Total Time 35 minutes
Servings: 6 portions
Course: Dinner, Salad, Side Dish
Cuisine: American
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 10 oz pasta shells medium shells preferred
  • 10 oz bacon strip bacon, not pre-cooked
  • 8 oz peas frozen, no need to cook
  • 6 oz grape tomatoes halved lengthwise
  • 4 oz cheddar cheese cubed into 1/4-inch pieces from block
  • 0.67 cup mayonnaise
  • 3 tbsp milk
  • 2.5 tsp fresh lemon juice
  • 1.5 tbsp bacon grease reserved from cooking bacon
  • 0.75 tsp dried dill
  • 0.5 tsp dried parsley
  • 0.5 tsp dried chives
  • 0.5 tsp garlic powder
  • 0.25 tsp onion powder
  • 0.25 tsp mustard powder
  • 0.25 tsp salt
  • 0.25 tsp black pepper

Equipment

  • Large skillet
  • Large pot
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk

Method
 

  1. Cook bacon in a large skillet over medium-high heat for 8 to 10 minutes until fully crispy, turning occasionally. Transfer to a paper towel-lined plate to cool, then chop into bite-sized pieces. Reserve 1 1/2 tablespoons of bacon grease for the dressing.
  2. Bring a large pot of well-salted water to a boil. Cook pasta shells until al dente, about 8 to 10 minutes. Drain and rinse thoroughly under cold running water until completely cooled. Do not add dressing to warm pasta.
  3. Halve the grape tomatoes and cube the cheddar cheese. Place both in a large mixing bowl. Add cold peas directly to the drained pasta and stir to combine.
  4. In a medium bowl, whisk together mayonnaise and milk until smooth. Add dill, parsley, chives, garlic powder, onion powder, mustard powder, salt, and pepper. Whisk until evenly distributed. Whisk in lemon juice and reserved bacon grease last.
  5. Add chilled pasta and peas to the bowl with tomatoes and cheese. Pour ranch dressing over everything and add chopped bacon. Gently toss until every shell is evenly coated. Cover and refrigerate for at least 1 hour before serving.

Notes

Never add dressing to warm pasta -- it causes the mayo to separate. Always reserve bacon grease for the dressing; it is key to the flavor. Refrigerate for at least 1 hour before serving for best flavor. Stir in a splash of milk before serving if the salad seems dry after chilling. Keeps in the refrigerator for up to 4 days.