Bacon Ranch Pasta Salad

Preparation 10 mins Cook Time 10 mins Total Time 20 mins
Serves 12-16 servings     adjust servings


  • 1 (12 oz) package tri-color rotini pasta
  • 1/2 cup light mayonnaise
  • 1/2 cup light sour cream
  • 1/2 cup milk
  • 1 (1 oz) packet dry ranch dressing mix
  • 1 tsp garlic salt
  • 1 roma tomato, diced
  • 1/2 cup red onion, diced
  • 1 (4.25 oz) can sliced black olives
  • 1/2 cup real bacon bits (about 10 slices cooked and crumbled)
  • 1 cup shredded cheddar cheese


  1. Cook the pasta in salted water for the maximum time according to the directions on the package (about 10 minutes). Drain and run under cold water until cool.
  2. In a large bowl, whisk together the mayonnaise, sour cream, milk, dry ranch mix, and garlic salt.
  3. Add the cooled pasta, diced tomatoes and onions, sliced olives, chopped bacon, and shredded cheddar cheese. Fold gently until everything is coated with the dressing. Refrigerate for 2 hours prior to serving.

Recipe Notes

  • *If you cook pasta for the longest amount of time listed on the package, it shouldn't soak up the dressing. If it still does, add a little extra milk before serving. (I used whole milk.)
  • *For extra zesty pasta salad, use 2 packets of dry ranch dressing mix.
  • *Keep leftovers stored in an airtight container in the refrigerator up to 1 week.
  • ~Recipe altered from Life in the Lofthouse
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