Ranch, Bacon, and Parmesan Pasta Salad

Ranch, Bacon, and Parmesan Pasta Salad

38 Reviews 8 Pics
  • Prep

    15 m
  • Ready In

    2 h 45 m
chefjohn
Recipe by  chefjohn

“A great side dish for the summer picnic. I made this on accident when I put some soup ingredients into the bowl instead of the stock pot. I doctored it up and added other ingredients, and voila! Use your favorite pasta shape.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

ADVERTISEMENT

Directions

  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink. Transfer to a bowl, and refrigerate until cool, at least 30 minutes.
  2. Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, let cool, and chop.
  3. In a large salad bowl, stir together the ranch dressing, bacon, Parmesan cheese, carrot, celery, and red onion until well combined. Lightly stir in the cooled pasta to coat with dressing, and refrigerate 2 hours to blend flavors before serving.

Share It

Reviews (38)

Rate This Recipe
Jillian
61

Jillian

Easy and delicious! I did however use half the amount of pasta called for... As for the dressing I chose to use "No-Mayonnaise Ranch Dressing" from this site. I cut down on the red onion and instead of celery I used sweet peas. Using shredded Parmesan was a nice change from Cheddar and we loved the combination of "bacon and ranch"! Overall, very good after being chilled for a few hours.

dorieruiz
30

dorieruiz

Made this for Memorial Day picnic. I omitted the carrot and the parmesan cheese. Added a little bell pepper and a few sliced black olives. Substituted cheddar cheese for the parmesan. I was afraid the bacon would get soggy mixed in with the dressing, so I layered the cheese and the bacon on top of the pasta mixture just before serving for a nice presentation. I made this the night before and the pasta absorbed a lot of the dressing, so be liberal with it. I ended up using a full bottle. Everyone loved it. Not a smidgeon left.

mickdee
21

mickdee

I'm not a fan of pasta salads but thought the idea of using Ranch Dressing was intreguing. We really liked this!! I followed exactly and agree you may need to add more Ranch as mine absorbed much of the dressing. I will also double the bacon next time and liked the idea of others to add it before serving (although it was fine as is for us). Thank you!!

More Reviews

Similar Recipes

Bacon Ranch Pasta Salad
(682)

Bacon Ranch Pasta Salad

Ranch Pasta Salad
(68)

Ranch Pasta Salad

Bacon and Parmesan Penne Pasta
(45)

Bacon and Parmesan Penne Pasta

Kristen's Bacon Ranch Potato Salad
(44)

Kristen's Bacon Ranch Potato Salad

Bacon Ranch Macaroni Salad
(17)

Bacon Ranch Macaroni Salad

Bacon Potato Salad with Ranch
(10)

Bacon Potato Salad with Ranch

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 584 cal
  • 29%
  • Fat
  • 28.3 g
  • 44%
  • Carbs
  • 62.8 g
  • 20%
  • Protein
  • 17.7 g
  • 35%
  • Cholesterol
  • 27 mg
  • 9%
  • Sodium
  • 713 mg
  • 29%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Kristen's Bacon Ranch Potato Salad

>

next recipe:

Ranch Pasta Salad