Creamy Ranch Pasta Salad

overhead shot of a bowl of pasta salad.
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Creamy ranch pasta salad with crispy bacon, sweet green peas, and smoked cheddar cheese is a cool and creamy pasta salad recipe for summer.


  • 10 ounces rotini
  • 1/2 cup mayonnaise
  • 1/2 cup greek yogurt
  • 1/4 cup buttermilk
  • 1 teaspoon dried dill
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 10 slices bacon, sliced into 2-inch pieces
  • 1 1/2 cup frozen peas
  • 8 ounces smoked cheddar cheese, cubed
  • 8 ounces sharp cheddar cheese, cubed
  • 1/4 cup chopped parsley


  1. Boil the pasta following package instructions. While the pasta cooks, make the dressing by mixing the mayo yogurt, buttermilk, and all the seasonings, salt, and pepper in a bowl. Stick the dressing in the fridge until you’re ready to assemble the salad.
  2. When the pasta is done drain it and rinse it under cold water. Drain it well and spread it on a baking sheet. Place the frozen peas in a fine mesh strainer and run them under cold water so they thaw.
  3. Cook the bacon until it’s crispy, about ten minutes. Remove it from the pan and place it on a plate lined with paper towels. Once it’s cool enough to handle, roughly chop it.
  4. Place the pasta, peas, bacon, cheese, and parsley in a large bowl. Pour the dressing over the top and stir to combined. Chill the salad until you are ready to serve it.


Keywords: bacon ranch pasta salad