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Ranch Pasta Salad

Ranch pasta salad with creamy ranch-coated rotini, bacon bits, shredded cheddar, and crisp vegetables. Rinsed pasta keeps the texture firm, then everything chills for an easy potluck-ready side dish.
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Prep Time 15 minutes
Cook Time 10 minutes
chilling 2 hours
Total Time 2 hours 25 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 540
Ingredients Method Notes

Ingredients
  

rotini pasta
  • 1 lb rotini pasta
ranch dressing
  • 1 cup ranch dressing
mayonnaise
  • 0.5 cup mayonnaise
milk
  • 0.25 cup milk
cheddar cheese, shredded
  • 1 cup cheddar cheese, shredded
bacon, cooked and crumbled
  • 8 slices bacon, cooked and crumbled
cherry tomatoes, halved
  • 1 cup cherry tomatoes, halved
broccoli florets, blanched
  • 1 cup broccoli florets, blanched
red onion, diced
  • 0.5 cup red onion, diced
salt and pepper to taste
  • 1 salt and pepper to taste

Method
 

Cook and cool the pasta
  1. Cook rotini pasta according to package directions, then drain and rinse with cold water until cool to the touch (no steaming remaining).
Make the ranch dressing
  1. Whisk ranch dressing, mayonnaise, and milk until smooth and creamy, with no lumps visible.
Build and season the salad
  1. Combine pasta, cheddar cheese, bacon, cherry tomatoes, broccoli florets, and red onion in a large bowl, spreading the ingredients so the mix looks evenly distributed.
  2. Pour the ranch dressing over the salad and toss until every pasta piece looks lightly coated and glossy.
  3. Season with salt and pepper to taste, then toss once more so seasoning is visible throughout.
Chill
  1. Refrigerate the ranch pasta salad for at least 2 hours before serving, until it feels cold and the flavors look set.

Notes

Pro tip: Rinsing the rotini in cold water prevents clumping and keeps a bouncy bite after chilling. Store covered in the refrigerator for up to 4 days; for best texture, stir once after chilling. Freezing is not recommended because the dressing and vegetables can break down. For a lighter option, use reduced-fat ranch dressing and light mayonnaise while keeping the same mixing ratio.