Creamy Loaded Pasta Salad with Bacon and Cheddar
This loaded pasta salad is the side dish that disappears first at every cookout. It’s packed with smoky bacon, sharp cheddar, and cherry tomatoes in a tangy ranch dressing.
You can throw it together in about 30 minutes, which makes it a lifesaver when you need something hearty and last-minute.
What Makes This Pasta Salad So Good
I love how the creamy dressing coats every twist of pasta without feeling heavy. The bacon stays crisp if you hold a little back for the top, and the cheddar gives you salty little pockets throughout.
It’s the kind of dish that tastes even better after a quick chill, so the flavors have a chance to meld. I bring this to potlucks year-round and it always comes home empty.
Ingredients
- 1 lb (500 g) rotini or fusilli pasta: short shapes grab the dressing best
- 8 slices bacon: smoked bacon gives the deepest flavor
- 1 cup (4 oz / 115 g) shredded sharp cheddar cheese: use a block and grate it yourself for better melt
- 1/2 cup (120 g) mayonnaise: full-fat keeps it rich
- 1/2 cup (120 g) sour cream: adds a little tang
- 1/4 cup (60 ml) buttermilk or whole milk: thins the dressing just enough
- 1 packet (1 oz / 28 g) ranch seasoning mix: the shortcut that pulls it together
- 1 cup cherry tomatoes, halved: any sweet, ripe tomato works
- 1/2 cup chopped green onions (scallions): plus a little extra for the top
- 1/2 cup frozen peas, thawed: no need to cook them
- Salt and black pepper to taste
Variations / Substitutions
- Turkey bacon: works if you want something leaner, but it won’t get quite as crispy
- Pepper jack cheese: try it for a little heat instead of cheddar
- Greek yogurt: swap for the sour cream if that’s what you have (the dressing will be a touch tarter)
- Homemade ranch: mix 1 tsp dried dill, 1 tsp garlic powder, 1 tsp onion powder, and a pinch of salt with the mayo and sour cream
- Vegetarian: skip the bacon and add a handful of diced red bell pepper for crunch
Bacon Wrapped Chicken Breast makes an easy main to round out the meal with this salad.
How To Make Loaded Pasta Salad
Step 1: Cook the Pasta Until Al Dente
Bring a large pot of salted water to a boil and cook the pasta according to the package directions, about 8 to 10 minutes. While the water heats, lay the bacon on a foil-lined baking sheet and pop it into a cold oven, then set it to 400°F (200°C). It will be crisp in about 15 minutes.
When the pasta is tender but still has a little bite, drain it in a colander and rinse well under cold water. Rinsing stops the cooking and keeps the noodles from sticking together later.
Step 2: Whisk the Creamy Ranch Dressing
In a large mixing bowl, whisk together the 1/2 cup mayonnaise, 1/2 cup sour cream, 1/4 cup buttermilk, and the entire packet of ranch seasoning. Add a generous pinch of salt and a few grinds of black pepper. Whisk until the mixture is completely smooth, about 1 minute.
Taste it now before you add the pasta. It should be a little on the salty side because it will season the whole salad.
Step 3: Chop the Bacon and Veggies
Pull the bacon from the oven and transfer the strips to a paper towel-lined plate to drain and cool for a minute or two. Once they’re cool enough to handle, chop or crumble them into bite-sized pieces. Halve the 1 cup of cherry tomatoes and slice the green onions.
Set aside about a third of the bacon and a tablespoon of the green onions. You’ll use those for the top, which keeps them crisp and bright against the creamy salad.
Step 4: Toss the Salad and Garnish
Add the cooled pasta, crumbled bacon, 1 cup shredded cheddar, tomatoes, green onions, and thawed peas to the bowl with the dressing. Use a large spoon or spatula to gently toss everything until the noodles are evenly coated and the mix-ins are well distributed.
Turn the salad out into a serving bowl and scatter the reserved bacon and green onions right over the top. Serve it right away if you like it room temperature, or cover and chill for 30 minutes to let the flavors come together.
A Few Tips for the Best Creamy Pasta Salad
- Rinse the pasta until it feels cool to the touch. That stops the carryover cooking and washes away extra starch so the dressing stays silky.
- Use block cheddar and grate it yourself. Pre-shredded cheese has a coating that can keep it from blending smoothly into the salad.
- If you’re making the salad ahead, wait to add the tomatoes and the reserved bacon topping until just before you serve it. That way the tomatoes don’t weep and the bacon stays crunchy.
- On day two, the dressing might thicken up in the fridge. Stir in a splash of buttermilk or milk to loosen it back up.
Need to feed a crowd? Here’s how to double it:
| Ingredient | Doubled Amount |
|---|---|
| Pasta | 2 lb (1 kg) |
| Bacon | 16 slices |
| Cheddar cheese | 2 cups (8 oz) |
| Mayonnaise | 1 cup (240 ml) |
| Sour cream | 1 cup (240 ml) |
| Buttermilk | 1/2 cup (120 ml) |
| Ranch seasoning | 2 packets (2 oz) |
Storing Leftovers
- Refrigerate: Store any leftovers in an airtight container for up to 3 days. Stir in a little buttermilk if the salad feels dry the next day.
- This salad does not freeze well because the mayonnaise-based dressing will separate when thawed.
What Goes Well With Loaded Pasta Salad
This salad is a natural with grilled chicken or a cheeseburger, where the creamy, smoky bits play off the char from the grill. It’s just as good next to a pile of hot dogs or sausages at a cookout.
Frequently Asked Questions
Can I make this gluten-free?
Yes, just use a good gluten-free pasta shape and cook it according to the package instructions. Check that your ranch seasoning packet is gluten-free too.
Can I add other vegetables?
Absolutely. Diced celery, chopped bell peppers, or shredded carrots all add a nice crunch. Keep the amounts small so the bacon and cheese are still the stars.
How do I keep the pasta from soaking up all the dressing?
Rinsing the cooked pasta well removes the surface starch that would otherwise absorb the dressing. If you’re making the salad a day ahead, hold back a few spoonfuls of dressing and stir it in before serving.
Can I use bottled ranch dressing instead of the packet?
Yes, you can replace the mayo, sour cream, buttermilk, and seasoning with about 1 cup of bottled ranch. Thin it with a splash of milk if it seems too thick. The flavor will be a little different but still creamy and good.
Loaded Pasta Salad Recipe
Ingredients
Method
- Cook pasta in salted boiling water until al dente, 8 to 10 minutes. Meanwhile, bake bacon on a foil-lined sheet at 400°F (200°C) until crisp, about 15 minutes.
- Drain pasta and rinse under cold water until cool.
- In a large bowl, whisk together mayonnaise, sour cream, buttermilk, ranch seasoning, salt, and pepper until smooth.
- Chop or crumble bacon. Halve tomatoes and slice green onions. Reserve a third of the bacon and a little green onion for topping.
- Add cooled pasta, bacon, cheddar, tomatoes, green onions, and peas to the bowl. Toss until evenly coated.
- Transfer to a serving bowl, top with reserved bacon and green onions. Serve right away or chill for 30 minutes to meld the flavors.
Notes
