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Ranch Pasta Salad

Ranch pasta salad with creamy ranch-coasted rotini, crispy bacon, cheddar, and crunchy vegetables. This easy potluck dish is chilled for 2 hours so every bite tastes tangy and rich.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling 2 hours
Total Time 2 hours 25 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Ranch pasta salad base
  • 1 lb rotini pasta Use rotini for lots of creamy ranch coating.
  • 1 cup ranch dressing Choose a classic ranch flavor.
  • 0.5 cup mayonnaise For extra creaminess.
  • 0.25 cup milk Helps thin the ranch dressing for even coating.
  • 1 cup cheddar cheese, shredded Shred for best melting and cling to pasta.
  • 8 bacon, cooked and crumbled Cook until crisp, then crumble.
  • 1 cup cherry tomatoes, halved Halve so they stay juicy but not mushy.
  • 1 cup broccoli florets, blanched Blanch until bright green and just tender.
  • 0.5 cup red onion, diced Dice small for even bites.
  • Salt and pepper to taste Add gradually, then taste before chilling.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Cook and prep
  1. Cook rotini pasta according to package directions until tender, then drain and rinse with cold water to stop the cooking.
  2. Blanch broccoli florets until bright green and just tender, then drain and let cool before assembling.
  3. Halve cherry tomatoes and dice red onion; keep them ready for combining.
  4. Cook bacon until crisp, then crumble it into bite-size pieces.
Make the ranch dressing
  1. Whisk ranch dressing, mayonnaise, and milk together until smooth.
Assemble and chill
  1. Combine pasta, cheddar cheese, bacon, cherry tomatoes, broccoli, and red onion in a large bowl.
  2. Pour the dressing over the salad and toss until every piece looks coated.
  3. Season with salt and pepper to taste, then toss again to distribute evenly.
  4. Refrigerate the salad for at least 2 hours before serving so it thickens and chills through.

Notes

Pro tip: Rinse the pasta well with cold water so it doesn’t clump, and blanch the broccoli briefly to keep the color. Refrigerate in a covered container for up to 3 days; stir once before serving. Freezing isn’t recommended because the vegetables and creamy dressing can change texture. If you want a lighter version, use light mayonnaise (or a reduced-fat ranch) while keeping the same milk amount for a smooth dressing.