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Creamy Ranch Pasta Salad

Creamy ranch pasta salad with rotini, bacon, and fresh herbs in a bowl.
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This creamy ranch pasta salad is a vibrant, crowd-pleasing side dish perfect for picnics and potlucks. It features al dente pasta, fresh vegetables, crispy bacon, and a rich homemade ranch dressing. The key to its perfect texture is shocking the cooked pasta in ice water to stop the cooking instantly.

Ingredients

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  • 1 pound short pasta, like rotini, fusilli, or farfalle
  • 1 cup cherry or grape tomatoes, halved
  • 1 cup chopped cucumber
  • 1/2 cup finely chopped red onion
  • 1 cup shredded carrots
  • 1/2 cup sliced black olives
  • 1/2 cup crispy cooked and crumbled bacon
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup buttermilk, plus more for thinning
  • 2 tablespoons fresh chopped parsley
  • 1 tablespoon fresh chopped dill
  • 1 teaspoon fresh chopped chives
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon paprika (optional)

Instructions

  1. Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Before draining, reserve 1/2 cup of the starchy pasta water.
  2. Drain the pasta and immediately transfer it to a large bowl filled with ice water. Let it sit for 2-3 minutes until completely cold, then drain thoroughly.
  3. While the pasta cooks, make the ranch dressing. In a medium bowl, whisk together mayonnaise, sour cream, and buttermilk until smooth.
  4. Add the fresh parsley, dill, chives, garlic powder, onion powder, salt, pepper, and optional paprika. Whisk vigorously until fully combined and creamy.
  5. In a large mixing bowl, combine the chilled pasta, halved tomatoes, chopped cucumber, red onion, shredded carrots, black olives, and crumbled bacon.
  6. Pour about three-quarters of the dressing over the pasta mixture. Gently fold everything together until evenly coated.
  7. If the salad seems dry, add more dressing a tablespoon at a time, or use a splash of the reserved pasta water to loosen it.
  8. Cover the bowl tightly and refrigerate for at least 1 hour, or ideally 2-3 hours, to allow the flavors to meld.
  9. Before serving, stir the salad. If it has tightened up, add a splash of buttermilk or a tablespoon of mayonnaise to restore a creamy consistency. Taste and adjust seasoning with salt and pepper.

Notes

For a lighter version, substitute Greek yogurt for the sour cream. Soak the chopped red onion in ice water for 10 minutes to mellow its bite. Do not skip shocking the pasta in ice water; it is crucial for the perfect al dente texture. The salad keeps well in an airtight container in the refrigerator for 3-4 days.

Nutrition

Find it online: https://harmonymeal.com/creamy-ranch-pasta-salad/