This post contains affiliate links. Please see our disclosure policy.
This creamy bacon ranch pasta salad is loaded with crispy bacon, hard-boiled eggs, chives, cheese, and a delicious dressing!
I’m a huge fan of cold pasta salads because they’re perfect for feeding a crowd, taste amazing, and are so easy to prepare. Plus, they make fantastic leftovers and work great as either a side dish or a main course.
I love serving this with Southern fried shrimp and cornbread, but feel free to serve it with whatever you like!
Table of Contents
INGREDIENT NOTES
See the recipe card below for ingredient quantities and complete instructions.
- Pasta – Any short-shape pasta will work for this recipe. I like to cook the pasta in boiling salted water until it’s tender.
- Cheese – Cheddar, Colby Jack, or Peppejack cheese works wonderfully.
- Ranch Dip – This can be found in the salad dressing aisle.
- Bacon – Avoid bacon bits! Feel free to fry the bacon on the stovetop or cook it in the oven until crisp.
- Chives – If you don’t have fresh chives, use scallions, shallots, or red onion.
- Sour Cream and Mayo – Use full-fat sour cream and full-fat mayo for best results.
TOP TIPS
- Let the elbow macaroni cool completely, as hot macaroni will absorb all the dressing, leaving the salad dry and greasy. Always use cold macaroni when making a pasta salad.
- Feel free to add any ingredients you like, such as tomatoes, onions, peppers, anything you have on hand. You can even toss in any produce that’s about to go bad, this pasta is very forgiving!
- Want to make it spicy? Include some jalapenos, and use pepper jack cheese instead of Colby jack cheese.
STORAGE
Place any leftovers in an air-tight container and refrigerate for up to 4 days. If you’re serving it the next day, stir in a tablespoon or two of mayo just before serving to keep it extra creamy, as it may dry out slightly in the fridge.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Creamy Bacon Ranch Pasta Salad
Ingredients
- 1 lb elbow macaroni
- 1 one ounce Dip ranch seasoning mix
- 1 cup mayo
- 1 cup sour cream
- 8 bacon strips , cooked and chopped into small pieces
- 1 cup Colby Jack cheese, diced
- 2 tablespoons chives, fresh
- 4 eggs, hard-boiled
Instructions
- In a large bowl, combine the mayo, sour cream, and dip ranch seasoning mix, and mix until well combined.
- Fold in the remaining ingredients and mix until well combined. Check for seasoning, and enjoy! Feel free to serve at room-temperature or cold.
Notes
- Let the elbow macaroni cool completely, as hot macaroni will absorb all the dressing, leaving the salad dry and greasy. Always use cold macaroni when making a pasta salad.
- Feel free to add any ingredients you like, such as tomatoes, onions, peppers, anything you have on hand. You can even toss in any produce that’s about to go bad, this pasta is very forgiving!
- Want to make it spicy? Include some jalapenos, and use pepper jack cheese instead of Colby jack cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
