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Creamy Loaded Bacon Ranch Pasta Salad Recipe with Fresh Dill

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A creamy, smoky, and herby pasta salad loaded with crispy bacon, tangy ranch dressing, and fresh dill, perfect for potlucks and BBQs.

Ingredients

Scale
  • 8 ounces (225g) rotini or fusilli pasta
  • 6 slices thick-cut bacon, cooked until crispy and chopped
  • 1 cup cherry tomatoes, halved (optional)
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh dill, packed
  • 1/4 cup chopped green onions or chives (optional)
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream (full-fat)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried dill weed
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons buttermilk or milk (optional to thin dressing)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225g) of rotini or fusilli pasta and cook according to package instructions until al dente, about 8-10 minutes. Stir occasionally to prevent sticking.
  2. Drain pasta in a colander and rinse under cold water to stop cooking and cool it down. Set aside to drain well.
  3. While pasta cooks, fry 6 slices of thick-cut bacon in a skillet over medium heat until crispy, about 6-8 minutes. Transfer to paper towels to drain excess grease, then chop into bite-sized pieces.
  4. In a small bowl, whisk together 1/2 cup mayonnaise, 1/2 cup sour cream, 1 tablespoon fresh lemon juice, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dried parsley, 1/2 teaspoon dried dill weed, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
  5. Add 2 tablespoons buttermilk or milk gradually to thin the dressing to your preferred consistency. Taste and adjust seasoning if needed.
  6. In a large mixing bowl, combine cooled pasta, chopped bacon, 1 cup halved cherry tomatoes, 1/2 cup shredded sharp cheddar cheese, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh dill, and 1/4 cup chopped green onions or chives if using.
  7. Pour the creamy ranch dressing over the pasta mixture. Gently toss everything together until evenly coated, being careful not to overmix.
  8. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. Taste again before serving and adjust salt or pepper if needed.

Notes

Let the salad chill for at least one hour to allow flavors to meld. Drain pasta thoroughly and rinse under cold water to prevent mushiness. Cook bacon to crisp perfection for best texture. Fresh dill is essential for flavor; if unavailable, double dried dill weed but fresh is preferred. This salad holds well for 1-2 days refrigerated; stir before serving. Baking bacon is a good alternative to frying.

Nutrition

Keywords: pasta salad, bacon ranch, creamy pasta salad, fresh dill, potluck recipe, BBQ side dish, easy pasta salad

Find it online: https://shimmersnack.com/creamy-loaded-bacon-ranch-pasta-salad-recipe-with-fresh-dill-easy-and-perfect/