Ranch, Bacon, and Parmesan Pasta Salad Recipe - Allrecipes.com
Ranch, Bacon, and Parmesan Pasta Salad Recipe
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Ranch, Bacon, and Parmesan Pasta Salad

Recipe by  

"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."

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Original recipe makes 6 servings Change Servings
  • PREP

    15 mins

    2 hrs 45 mins


  1. 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.
  2. 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.
  3. 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.
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  • Cook's Note
  • Lettuce or cabbage can also be substituted for the pasta in this recipe for a lighter summer salad with crunch.

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.

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.)

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.

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!!

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.

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.

Sep 13, 2010

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

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!


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  • 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.

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