Pioneer Woman Bacon Ranch Pasta Salad

Pioneer Woman bacon ranch pasta salad is an easy cold side with crispy bacon, cheddar and a creamy homemade ranch dressing, ready in 25 minutes. That makes it a crowd favorite for summer cookouts, potluck spreads or Fourth of July picnics, since the flavors only get better after chilling.

Cooking the pasta one minute longer than the package says is the key step, since softer noodles won’t absorb all the dressing while they chill. Skip that extra minute, though, and the salad turns dry and starchy before anyone grabs a plate.

The scratch-made ranch built on buttermilk, fresh dill and lemon juice sets this apart from any version that uses bottled dressing. It also gets a briny twist from pimentos and black olives, which most bacon ranch pasta salads skip entirely.

Pioneer Woman Bacon Ranch Pasta Salad

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Course: SaladCuisine: American, SouthernDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

641

kcal

Tender cavatappi coated in a cool buttermilk herb dressing with golden crumbled bacon, cheddar cubes and grape tomatoes. The bowl gets finished with peas and green onions, then topped with extra bacon and fresh dill before serving cold.

Ingredients

• 2 tsp. kosher salt, plus more for pasta water and to taste
  

• 1 (12-oz.) package bacon
  

• 1 lb. cavatappi pasta
  

• 1/2 c. mayonnaise
  

• 1/2 c. sour cream
  

• 1/2 c. buttermilk
  

• 1/4 c. flat-leaf parsley, chopped
  

• 1/4 c. fresh dill, chopped, plus more for topping
  

• 1 1/2 tbsp. fresh lemon juice
  

• 1 garlic clove, grated
  

• 1 tsp. ground black pepper, plus more to taste
  

• 1 pt. grape tomatoes, halved
  

• 6 oz. sharp cheddar cheese, cut into 1/2-inch cubes
  

• 1 c. frozen peas, thawed
  

• 1 (4-oz.) container pimentos, drained
  

• 1 (3.8-oz.) can sliced black olives, drained
  

• 4 green onions, thinly sliced

Directions

• Boil the water: Bring a large pot of salted water to a boil over high heat, then start on the bacon while you wait.
• Cook the bacon: Lay the bacon in a large skillet over medium heat, turning as needed until golden and crispy, about 8 to 10 minutes. You may need to cook it in two batches, draining the fat between rounds. Once each batch cools to room temperature, crumble it into bite-sized pieces.
• Cook the pasta: Drop the cavatappi into the boiling water and cook one minute past the package time, since softer noodles hold dressing better in cold salads. Drain and rinse under cold water, then let the pasta cool completely before tossing.
• Mix the dressing and assemble: While the pasta cools, whisk together the mayonnaise, sour cream, buttermilk, parsley, dill, lemon juice, garlic, salt and pepper in a large bowl. Add the cooled pasta, tomatoes, cheese, peas, pimentos, olives, green onions and half of the bacon, then toss until everything is well coated. Season with more salt and pepper to taste, then top with the remaining bacon and extra dill before serving.

FAQs

Can I use bottled ranch dressing instead of homemade?

You can, but the homemade version tastes noticeably brighter thanks to the fresh dill, lemon juice and buttermilk. If you go bottled, thin it with a splash of buttermilk so it coats the pasta without clumping. Adding chopped fresh herbs also helps bridge the gap between bottled and scratch-made.

How long does bacon ranch pasta salad last in the fridge?

It keeps well for about 24 hours in an airtight container, though the pasta will soak up some dressing overnight. Before serving leftovers, stir in a splash of milk or buttermilk to loosen it back up, since that brings the creamy texture right back.

Do I need to rinse the pasta after boiling?

Yes, rinsing with cold water stops the cooking and washes off the starchy film that would make the dressing slide right off. It also cools the pasta quickly so you can toss everything together without wilting the herbs or melting the cheese cubes.

Can I bake the bacon in the oven instead of using a skillet?

Laying the strips on a sheet pan at 400 degrees for about 15 minutes works just as well. It’s actually easier when you’re cooking a full package at once, and the bacon cools faster spread out on the pan. Just let it cool completely before crumbling, since warm pieces will soften the cheese.

What can I use if I don’t have buttermilk?

Mix a tablespoon of lemon juice or white vinegar into half a cup of whole milk, then let it sit five minutes until it thickens. That acid mimics buttermilk’s tang, so your dressing will still come out creamy and coat the pasta well.