If there’s one side dish that consistently earns a spot on my BBQ menu, it’s pasta salad. It’s filling, crowd-pleasing, and the perfect partner to smoky, fatty meats.

My Best Pasta Salad for BBQ recipe continues to be a reader favorite, and I’ve been chasing the next great version ever since.

While browsing the prepared meals section at my local H-E-B I spotted a Bacon Cheddar Ranch pasta salad. It was tasty, but I knew it could be better. So I recreated it at home with a few upgrades for more flavor, texture, and that extra UMPH it was missing.

Why This Bacon Ranch Pasta Salad Belongs on Your BBQ Menu

• Simple ingredients that are easy to customize.
• Inspired by a classic store-bought version but with way more flavor.
• Creamy, tangy, salty, packed with texture in every bite.
• Make-ahead friendly and perfect for serving a crowd.
• Hearty enough to stand on its own or pair with any smoked meat.

Ingredients you’ll need

• Pasta – I used farfalle (bow-tie pasta).
• Ranch dressing – This is the flavor base of the salad, so use a dressing you really enjoy. Homemade ranch adds extra depth, but your favorite store-bought brand works just fine too.
• Cheddar cheese – Brings that creamy, tangy bite. Sharp cheddar adds more flavor, but mild works if that’s your preference.
• Bacon bits – You can use store-bought bacon crumbles or cook your own. If making from scratch, you’ll need about 4–5 strips of bacon to yield ½ cup once crisped and crumbled. Just be sure to drain it well before adding.

Can you make this pasta salad ahead of time?

One of the reasons pasta salad is such a great side dish for a party or barbecue is that it keeps well in the fridge and can be made in advance. This particular recipe will stay good in the fridge for up to five days in an airtight container, so feel free to whip it up in advance to save you some time on the day of. Plus, the flavors just get better with time!

It’s also a great option for meal prepping, easy lunches, or for grab-and-go snacking.

How to make bacon ranch pasta salad

1. Prep your pasta

The key to the perfect texture in your pasta salad is to cook your pasta just shy of al dente (firm to the bite). This makes sure the pasta holds its texture after you add the dressing.

Check the back of the pasta box for the cooking time and subtract a minute from the recommended, and go with that.

Once cooked, strain the pasta and rinse under cold water to stop the cooking process.

It should be room temperature before adding other ingredients.

2. Build your salad 

Once your pasta is cooled, you can transfer it to a large mixing bowl.

Add one cup of ranch dressing to the cooked pasta and mix well. This is the best way to ensure that each bite of pasta is well-coated in dressing before adding the other ingredients.

Once you’ve mixed the dressing into the pasta, you can add the other ingredients and mix again to combine everything.

The only ingredients that are genuinely essential to this recipe are the shredded cheddar cheese and the bacon bits, so feel free to get creative with the other ones.

I like to add chopped green onions, grape tomatoes, and black olives to mine, but you can add or omit anything you want in your pasta salad.

This recipe is darn near foolproof and comes together in about 20 minutes, plus an additional hour to let it chill in the fridge. You only need a few ingredients, making it an easy and affordable side dish for your next barbecue or cookout. 

If you try this pasta salad, let us know how it turns out in the comments. Don’t forget to leave a five-star rating. It helps more people find the recipe!

What to Serve With Bacon Ranch Pasta Salad

The Best Brisket Burnt Ends That Melt In Your Mouth

Smoked Pellet Grill Brisket

Smoked Pork Belly Pinwheels

Perfectly Smoked Chicken Breasts – Great for Meal Prep! 

Print

Creamy Bacon Ranch Pasta Salad

Cool, creamy, and packed with smoky bacon, sharp cheddar, and tangy ranch, this pasta salad delivers big flavor and satisfying texture in every bite.

Course Condiment/Side, Salad

Cuisine American

Prep Time 20 minutes minutes

Chill time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 6 people

Author Breanna Stark

Ingredients

• 16 oz farfalle pasta see note 1
• 1 cup ranch dressed
• ¾ cup cheddar cheese shredded
• ½ cup bacon bits or crumbled bacon, see note 2
• ½ cup green onion chopped
• ½ cup sliced black olives
• ¾ cup grape tomatoes
• olive oil

Instructions

• Bring the water to a boil and cook your pasta until it’s just shy of al dente (one minute less than the recommended cooking time on the package).
• Strain your pasta into a colander and run it under cold water to stop the cooking process and cool it down. If you're not assembling the salad right away, toss the pasta with one tablespoon of olive oil to prevent it from sticking together as it sits.
• Transfer the cooked pasta to a large bowl and add the ranch dressing. Mix until all of the pasta is well-coated in the dressing.
• Add the remaining ingredients and mix until thoroughly combined.
• Cover the bowl and store it in the fridge for at least one hour to help the flavors meld before serving, or for up to 5 days.

Notes

1. Pasta Choice – Stick with short, sturdy pasta shapes that can hold up to mixing and carry the creamy dressing in every bite. Farfalle (bow-tie), rotini, cavatappi, and penne all work well for this salad. Avoid delicate shapes or long noodles, which can break apart or clump when chilled.

2. Bacon bits – You can use store-bought bacon crumbles or cook your own. If making from scratch, you’ll need about 4–5 strips of bacon to yield ½ cup once crisped and crumbled. Just be sure to drain it well before adding.

Pro tip – If you need to let the pasta sit in the colander for a bit while you prep the other ingredients, you can add a tablespoon of olive oil and mix it. This will help prevent your pasta from clumping and sticking together as it cools.