Bacon Cheddar Ranch Pasta Salad Featuring Ranch Olive Oil Blend

This pasta salad leans into the cozy, savory side of ranch flavor with a pour of Ranch Infused Olive Oil Blend, plus crisp bacon, cheddar, and fresh green onion for a chilled dish that feels familiar and fresh at the same time.

Garden Infuzions

Bacon Cheddar Ranch Pasta Salad Featuring Ranch Olive Oil Blend

A creamy, savory pasta salad with crisp bacon, sharp cheddar, and Garden Infuzions Ranch Infused Olive Oil Blend for an easy side dish that brings big ranch flavor to any table.

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Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Servings: 8 servings

Course: Appetizers, Dinner, Lunch, Side Dish

Cuisine: American Classics, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 12 ounces rotini pasta
• 6 slices bacon
• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup Ranch Infused Olive Oil Blend
• 1 tablespoon red wine vinegar
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon kosher salt
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup sliced green onions
• 1/4 cup diced red onion
• 1 cup chopped celery

Equipment

• 1 Large pot For boiling pasta
• 1 Skillet For cooking bacon
• 1 Mixing bowl Large bowl for dressing and tossing
• 1 whisk For blending dressing
• 1 Colander For draining pasta
• 1 Cutting board For chopping bacon and vegetables
• 1 Chef’s knife For prep work

Method

 

Instructions

1. Bring a large pot of salted water to a boil and cook the rotini until al dente according to package directions. Drain the pasta and rinse it briefly under cool water, then let it drain well.
2. While the pasta cooks, fry the bacon in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate, cool slightly, then chop into bite-size pieces.
3. In a large mixing bowl, whisk together the mayonnaise, sour cream, Ranch Infused Olive Oil Blend, red wine vinegar, garlic powder, black pepper, and salt until smooth.
4. Add the cooled pasta, chopped bacon, cheddar cheese, green onions, red onion, and celery to the bowl.
5. Toss everything gently until the pasta is evenly coated and the add-ins are distributed throughout.
6. Taste and adjust the seasoning with a little more salt or black pepper if needed.
7. Cover and chill for at least 30 minutes before serving so the flavors come together.
8. Give the salad a final stir before serving and add a small splash of olive oil or a spoonful of mayo if it needs loosening after chilling.

Notes

For the cleanest texture, cool the pasta before mixing so the dressing stays creamy. This salad is best served chilled and can be made a few hours ahead for gatherings. If you want a little more ranch character, add an extra tablespoon of Ranch Infused Olive Oil Blend right before serving.

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Recipe Tips

Cook the pasta just to al dente so it keeps a pleasant bite after chilling. Rinse it briefly under cool water, then let it drain well before mixing so the dressing stays creamy instead of thinning out.

For the best flavor, let the salad chill for at least 30 minutes before serving. That gives the ranch oil, mayo, and sour cream time to settle into the pasta and bacon.

Serving Suggestions

Serve this pasta salad alongside grilled burgers, sandwiches, barbecue plates, or picnic mains. It also works well as a make-ahead side for potlucks and backyard gatherings.

Top each bowl with a little extra cheddar and sliced green onion right before serving for a fresh finish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. If the pasta salad thickens after chilling, stir in a spoonful of mayo or a drizzle of olive oil before serving.

Do not leave the salad sitting out for long once served; return leftovers to the refrigerator promptly.

Variations

Swap the bacon for diced ham if that is what you have on hand. You can also use cooked rotini, bow ties, or shells depending on the shape you like best.

Add diced cherry tomatoes, chopped celery, or sweet peas for a little extra color and crunch.

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