This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 2¾ hrs

Ranch, Bacon, and Parmesan Pasta Salad

Read Reviews (33)

"A great side dish for the summer picnic. I made this on accident when I put some soup ingredients into the bowl instead of the stock pot. I doctored it up and added other ingredients, and voila! Use your favorite pasta shape." — chefjohn

Ingredients Edit and Save

Watch video tips and tricks

Spinach Salad with Hot Bacon Dressing

Bacon Ranch Chicken Skewers

Romano Bean Salad

Alyson's Broccoli Salad

Chicken Asiago and Orzo Pasta

Seven-Layer Salad

Antipasto Pasta Salad

Greek Pasta Salad I

Mandarin Chicken Pasta Salad

How to Cut Onions

Original recipe makes 6 servings Change Servings

1 (16 ounce) package farfalle (bow tie) pasta
1 cup prepared ranch dressing
6 slices bacon
1/2 cup shredded Parmesan cheese

1 carrot, peeled and diced
1 stalk celery, diced
1 red onion, diced

Check All Add to Shopping List

Directions

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink. Transfer to a bowl, and refrigerate until cool, at least 30 minutes.
Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, let cool, and chop.
In a large salad bowl, stir together the ranch dressing, bacon, Parmesan cheese, carrot, celery, and red onion until well combined. Lightly stir in the cooled pasta to coat with dressing, and refrigerate 2 hours to blend flavors before serving.

Kitchen-Friendly View

PREP 15 mins
READY IN 2 hrs 45 mins

Footnotes

Cook's Note
Lettuce or cabbage can also be substituted for the pasta in this recipe for a lighter summer salad with crunch.

ADVERTISE WITH US

Reviews More Reviews

Most Helpful Positive Review

Mar 25, 2011

Easy and delicious! I did however use half the amount of pasta called for... As for the dressing I chose to use "No-Mayonnaise Ranch Dressing" from this site. I cut down on the red onion and instead of celery I used sweet peas. Using shredded Parmesan was a nice change from Cheddar and we loved the combination of "bacon and ranch"! Overall, very good after being chilled for a few hours.

—Jillian

See full review »

Most Helpful Critical Review

Jul 26, 2010

I made this as is except the Parmesan was grated, and I used only a bit over half the onion. I like a lot of onion in pasta/potato salads but the whole thing just seemed a bit much. (Maybe mine was big.) I doubled the ranch dressing, and that was before it sat around soaking it up because it was already on the dry side. Looks like a lot of folks increased and even doubled the ranch. It's just dry as is. And I couldn't taste the Parmesan nor the bacon (even subtly). So all in all it was like having pasta with a few crunchy things and only a bit of flavor, sorry. (A shame since this is the kind of thing I would like. And I don't rate for doctoring up.)

—Erimess

See full review »

44 Ratings

See other versions of this recipe!

Jun 02, 2010

Made this for Memorial Day picnic. I omitted the carrot and the parmesan cheese. Added a little bell pepper and a few sliced black olives. Substituted cheddar cheese for the parmesan. I was afraid the bacon would get soggy mixed in with the dressing, so I layered the cheese and the bacon on top of the pasta mixture just before serving for a nice presentation. I made this the night before and the pasta absorbed a lot of the dressing, so be liberal with it. I ended up using a full bottle. Everyone loved it. Not a smidgeon left.

—dorieruiz

See full review »

Jun 09, 2010

I'm not a fan of pasta salads but thought the idea of using Ranch Dressing was intreguing. We really liked this!! I followed exactly and agree you may need to add more Ranch as mine absorbed much of the dressing. I will also double the bacon next time and liked the idea of others to add it before serving (although it was fine as is for us). Thank you!!

—mickdee

See full review »

Jun 07, 2010

Agree that chilling overnight is better. Also leaving bacon out until ready to serve, hate soggy bacon. Didn't have any carrots but did have partial container of diced mixed bell peppers and part of seedless cucumber(diced) so threw them in too. Before serving I topped the bacon with avocado slices and some chopped hard cooked egg that needed using and finished with a mix of grated cheeses--what I had in the house. The carnivors had to have grilled sausages on the side but salad alone is a good meal.

—marysf

See full review »

Jun 04, 2010

I make this all the time. I usually add frozen peas, black olives, smoked gouda cheese, an halved tiny grape tomatoes. Every time I make it it is gone very quickly.

—cactusflower

See full review »

Sep 13, 2010

I had to add a little more ranch. This was one of the best pasta salads I have ever had!!

—beth

See full review »

Mar 09, 2011

This is so good I keep sneaking bites before the barbecue starts. I used hidden valley buttermilk seasoning dressing, the spicy one, and followed everything else. Thank you!

—Lyndieloop

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Bacon Ranch Pasta Salad

Bacon Ranch Macaroni Salad

Pasta Salad with Fiddleheads, Bacon, and Sun-Dried Tomatoes

Bacon Potato Salad with Ranch

Bacon and Parmesan Penne Pasta

Kristen's Bacon Ranch Potato Salad

Ranch Pasta Salad

Creamy Bow Tie Pasta Salad with Prosciutto, Peas, Grapes, and Dried Cranberries

Chicken Ranch Pasta Salad

Ham and Cheese Pasta Salad

ADVERTISE WITH US

Nutrition

Calories
584 kcal
29%

Carbohydrates
62.8 g
20%

Cholesterol
27 mg
9%

Fat
28.3 g
44%

Fiber
4.2 g
17%

Protein
17.7 g
35%

Sodium
713 mg
29%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Ranch, Bacon, and Parmesan Pasta Salad

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 584
Calories from Fat: 255

% Daily Value *
Total Fat 28.3g 44 %
Saturated Fat 5.9g 30 %
Cholesterol 27mg 9 %
Sodium 713mg 29 %
Potassium 244mg 7 %
Total Carbohydrates 62.8g 20 %
Dietary Fiber 4.2g 17 %
Protein 17.7g 35 %
Sugars 4.1g
Vitamin A 42 %
Vitamin C 4 %
Calcium 14 %
Iron 27 %
** Thiamin 46 %
** Niacin 61 %
** Vitamin B6 11 %
** Magnesium 15 %
** Folate 81 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.