Save to Pinterest This creamy Alfredo Bacon Ranch Pasta Salad layers smoky crispy bacon and cool ranch with the richness of Alfredo sauce all tossed with fresh veggies and cheese. It is my go-to for potlucks and summer BBQs since it holds up perfectly and tastes like comfort in a bowl.
I tried this recipe for a picnic with friends and it was gone in minutes. My family begs for it at every end of school year party and it is one of those things people always ask for the recipe.
Ingredients
- Rotini or penne pasta: Perfect for soaking up all the sauce and sturdy enough for pasta salad. Choose high quality or bronze cut and cook until just al dente for best texture
- Bacon: The heart of the smoky flavor. Look for thick cut and cook until really crisp so it stays crunchy in the salad
- Cherry tomatoes: These add juicy pops of acidity and color. Ripe grape tomatoes work just as well
- Cucumber: Cools everything down and adds crunch. Choose firm with thin skin for best bite
- Red onion: Gives sharpness and a bit of zip to balance the cream
- Sweet corn kernels: Optional but sweet corn is a fun burst of summer
- Shredded mozzarella cheese: Melts slightly into the creamy sauce. Use a block and shred yourself for best melt
- Grated Parmesan cheese: Adds a salty nutty depth. Grate fresh for the best result
- Prepared Alfredo sauce: The creamy backbone. A high quality jarred sauce works or homemade if you want to go all out
- Ranch dressing: The tangy twist. Use a creamy ranch for maximum flavor
- Fresh parsley: Adds bright herby flavor and a pop of color. Flat leaf parsley has the best taste
- Salt and black pepper: To taste and bring everything together. Freshly cracked is always best
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a rolling boil. Add the pasta and stir so it does not stick. Boil for about one minute less than package directions for al dente texture. Drain immediately and rinse under cold running water to stop cooking and cool it fast
- Cook the Bacon:
- Lay bacon strips in a cold skillet with no overlap. Turn the heat to medium and let the bacon cook slowly. Flip as needed until evenly crispy and browned. Move to a paper towel lined plate to soak up excess grease then once cool crumble or chop into bite size pieces
- Prep the Veggies:
- Rinse and halve the cherry tomatoes. Peel the cucumber only if the skin is thick and slice into small dice. Finely chop the red onion so it blends in easily. If using corn use thawed frozen or cooked fresh off the cob for best flavor
- Make the Sauce:
- In a small bowl whisk together the Alfredo sauce and ranch dressing until very smooth and fully blended. This will keep the salad creamy and help coat each bite without tasting oily
- Combine Everything:
- In a very large mixing bowl add the cooled pasta bacon tomatoes cucumber onion corn mozzarella and Parmesan. Pour the sauce over top and use two big spoons to gently toss until everything is evenly coated. It will look a little loose at first but will absorb as it chills
- Season and Garnish:
- Taste before adding salt the bacon and cheese may add enough already. Finish with a few grinds of black pepper and fold in the chopped parsley for fresh flavor and color
- Chill the Salad:
- Cover tightly and refrigerate for at least one hour so the flavors meld and the salad firms up. Give it a good toss right before serving and garnish with a little extra parsley or Parmesan if you like
Save to Pinterest The combination of bacon and ranch is what takes this over the top for me. The first time I made this the entire table was silent for a full minute while everyone devoured it and I will never forget laughter breaking out after the first bites.
Storage Tips
Refrigerate tightly covered for up to four days. Stir before serving as the sauce thickens in the fridge. If it seems too thick add a tiny splash of milk or extra ranch to revive the creaminess.
Ingredient Substitutions
Turkey bacon or vegetarian bacon works well if you are avoiding pork. You can use any short pasta shape you love such as fusilli or shells. For a lighter version try low fat cheese and yogurt based ranch.
Serving Suggestions
Serve as a side dish at barbecues with grilled chicken burgers or steak. I love adding extra veggies like baby spinach or chopped bell peppers for color. It is also hearty enough for lunch on its own or with a simple green salad.
Cultural and Seasonal Context
Pasta salad is a true American potluck classic and versions of creamy ranch pasta salad are popular across the Midwest and South. This recipe is both comforting in winter and a favorite at summer gatherings. Peak summer corn and in season tomatoes make this shine.
Save to Pinterest Serve chilled with extra parsley for color and flavor. This salad makes every summer picnic shine.
Answers to Recipe Questions
- → Can I use other types of pasta?
Yes, any short pasta such as penne, fusilli, or bowtie works well, though rotini is preferred for sauce absorption.
- → How do I make this dish lighter?
Switch out regular bacon for turkey bacon, use light Alfredo and ranch dressing, or add more vegetables.
- → Is it possible to prepare ahead?
Absolutely. Chill the completed salad for up to 24 hours; flavors continue to blend and improve over time.
- → What wine pairs best?
Crisp white wines like Sauvignon Blanc or Pinot Grigio complement the creamy and savory flavors beautifully.
- → Can I make this gluten-free?
Simply substitute gluten-free pasta and check labels for sauces to ensure they meet dietary needs.
- → What protein can I add?
For a main course, cooked diced chicken or turkey can be incorporated for extra heartiness and flavor.