Description
A reliable, make-ahead pasta salad that survives heat and time. This recipe uses rotini or penne, crispy bacon, and a tangy ranch dressing made with mayo, sour cream, and buttermilk for a creamy texture that doesn’t get soggy.
Ingredients
Scale
- 1 pound (450g) rotini or penne pasta
- 8 slices (225g) thick-cut bacon
- 2 stalks (60g) celery, finely chopped
- 1 small (50g) red onion, finely diced
- 1 cup (100g) sharp cheddar cheese, shredded
- 1 cup (240g) full-fat mayonnaise
- 1/2 cup (120g) sour cream
- 1 packet (0.7 oz / 20g) ranch seasoning mix
- 1/4 cup (60ml) buttermilk
- 1 tablespoon (15ml) lemon juice
- 1 teaspoon freshly cracked black pepper
- 1/2 teaspoon garlic powder
Instructions
- Bring a large pot of salted water to a boil. Cook rotini or penne according to package directions, but remove 1 minute before fully al dente.
- Drain pasta in a colander and rinse under cold water for 30 seconds to stop cooking and remove starch. Shake off excess water and let cool completely.
- While pasta cooks, cook bacon in a large skillet over medium heat until crisp (8-10 minutes). Transfer to a paper towel-lined plate to drain and cool completely, then crumble into bite-sized pieces.
- In a large mixing bowl, whisk together mayonnaise, sour cream, ranch seasoning mix, buttermilk, lemon juice, black pepper, and garlic powder until smooth.
- Add the cooled pasta to the dressing and toss gently to coat every noodle.
- Add shredded cheddar cheese, chopped celery, and diced red onion. Toss again.
- Fold in the crumbled bacon gently.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld.
- Before serving, stir well. If the salad looks dry, add a splash of buttermilk or sour cream to loosen it. Garnish with extra black pepper and serve cold.
Notes
The key to this recipe is cooling the pasta completely before adding the dressing to prevent the mayo from separating and the cheese from melting. Keep vegetables dry to avoid watery dressing. This salad improves in flavor after sitting in the fridge overnight. Do not freeze, as the dairy-based dressing will separate.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 450
- Sugar: 4
- Sodium: 650
- Fat: 24
- Saturated Fat: 10
- Carbohydrates: 45
- Fiber: 2
- Protein: 12
Keywords: pasta salad, bacon ranch, labor day recipe, summer side dish, make ahead salad, creamy pasta salad, potluck recipe