What&rsquo;s the secret for a pasta salad everyone will want to try? Homemade ranch dressing. Here&rsquo;s your brand new go-to side for a backyard barbecue, potluck, or picnic. People in the test kitchen liked this Bacon Ranch Pasta Salad so much they were taking it home, and we&rsquo;re thinking it had something to do with our perfectly herby and garlicky ranch that coated the veggies and pasta perfectly. Speaking of dressing, save some on the side for serving, especially if the pasta salad will rest in the fridge for a while&mdash;sauces have a tendency to thicken up when cool. Serve with burgers, grilled chicken, ribs, or whatever else you&rsquo;d grill in your backyard.

Bacon Ranch Pasta Salad

mayonnaise

buttermilk

sour cream

garlic powder

onion powder

Worcestershire sauce

black pepper

¼ cup chopped fresh flat-leaf parsley, divided

¼ cup chopped fresh chives, divided

kosher salt, divided

cavatappi pasta

bacon slices, cooked and chopped (about 1 1/2 cups)

romaine lettuce (from 1 head)

cherry tomatoes, halved (1 1/2 cups)

sharp Cheddar cheese, shredded (about 3/4 cup)

shallot (from 1 [3 1/2-oz.] shallot)

Whisk together mayonnaise, buttermilk, sour cream, garlic powder, onion powder, Worcestershire sauce, pepper, 2 tablespoons of the parsley, 2 tablespoons of the chives, and 3/4 teaspoon of the salt in a medium bowl. Refrigerate ranch dressing until ready to use.


Prepare pasta according to package directions. Toss together cooked pasta, bacon, romaine, tomatoes, Cheddar, shallot, and remaining 2 tablespoons parsley, 2 tablespoons chives, and 3/4 teaspoon salt in a large bowl. Pour ranch dressing over pasta mixture, and toss to coat. Serve immediately. 


bacon ranch pasta salad

Total: 45 minutes

Servings: 5

Author : Marianne Williams

Ingredients

Instructions

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