This Broccoli Bacon Ranch Pasta Salad is one of those dishes that disappears fast at BBQs and potlucks.
It’s creamy, crunchy, cheesy, and full of flavor.
The ranch dressing gives it a cool, tangy twist, the bacon brings the salty crunch, and the broccoli and pasta just pull it all together.
It’s easy, it’s bold, and it totally hits the spot — hot day or not.
What You’ll Need
- 8 oz rotini pasta
- 2 cups small broccoli florets
- 6 slices bacon, cooked until crispy and chopped
- 1 cup shredded cheddar cheese
- 1/2 cup sliced green onions
- 3/4 cup ranch dressing
- Salt, to taste
- Pepper, to taste
Why I Love This Recipe
I threw this salad together one summer afternoon with what I had in the fridge, and it instantly became a favorite. It’s bold, creamy, and super satisfying. You can make it ahead, double it, or tweak it — and it always works.
- You don’t need fancy ingredients
- Comes together in 30 minutes or less
- Super customizable
- Tastes even better after it chills
- Perfect for feeding a group or saving as leftovers
Servings & Time
Servings: 6
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Macros (Per Serving)
- Calories: 385
- Protein: 13g
- Fat: 24g
- Carbs: 28g
- Fiber: 3g
- Sugar: 3g
Why This Recipe Works (Quick Science)
The ranch dressing binds the ingredients together while adding tang and creaminess. The broccoli stays crisp because it’s not overcooked — just blanched. Bacon brings salt and crunch, cheddar adds sharpness, and the pasta holds onto all that flavor thanks to its shape.
Common Mistakes
- Overcooking the pasta or broccoli: You want both to be just tender.
- Not cooling the pasta: Warm pasta can make the dressing runny.
- Using too much dressing right away: It soaks in — add a little extra just before serving if needed.
What to Serve With
- Grilled chicken or steak
- Hamburgers or hot dogs
- Sandwiches and wraps
- Fresh fruit or lemonade on the side
FAQ
Can I make it ahead of time?
Yes, it actually tastes better after a few hours in the fridge.
Can I use a different pasta?
Totally — bowtie, penne, or shells all work.
What if I don’t like ranch?
You can sub in a creamy Italian or Caesar dressing.
Can I make it vegetarian?
Yep — just leave out the bacon or swap for a plant-based version.
Will frozen broccoli work?
Yes, just thaw and pat it dry before adding.
Pro Tips
- Rinse the cooked pasta under cold water to stop the cooking
- Let the bacon cool completely before adding so it stays crispy
- Chill the salad at least 30 minutes before serving for best flavor
- Cut broccoli small so it mixes evenly and is easy to eat
- Taste and season at the end — the ranch already has salt
Tools You’ll Need
- Large pot
- Strainer
- Large mixing bowl
- Cutting board & knife
- Spatula or large spoon
Substitutions and Variations
- Use turkey bacon or plant-based bacon
- Add cherry tomatoes or diced bell peppers for more color
- Stir in a spoonful of mayo for a creamier dressing
- Swap cheddar for Colby Jack or pepper jack
- Add a squeeze of lemon juice for brightness
Make Ahead Tips
You can prep this whole salad a day in advance. Just keep it covered in the fridge and give it a quick stir before serving. Add a splash more ranch if it looks a little dry.
How to Make Broccoli Bacon Ranch Pasta Salad
Step 1: Cook the pasta
Boil 8 oz of rotini pasta in salted water until al dente, about 8–10 minutes. Drain and rinse with cold water.
Step 2: Blanch the broccoli
Bring a small pot of water to a boil. Add 2 cups of small broccoli florets and cook for 1 minute. Drain and rinse under cold water to stop the cooking.
Step 3: Cook and chop the bacon
Cook 6 slices of bacon in a skillet over medium heat until crispy. Let cool, then chop into small pieces.
Step 4: Combine pasta, broccoli, bacon
In a large bowl, add the cooled pasta, blanched broccoli, and chopped bacon.
Step 5: Add cheese and green onion
Add 1 cup shredded cheddar cheese and 1/2 cup sliced green onions to the bowl.
Step 6: Add ranch dressing
Pour in 3/4 cup ranch dressing and season with salt and pepper to taste. Stir gently until everything is coated.
Step 7: Serve
Chill for 30 minutes if time allows, then serve cold in a round white bowl.
Leftovers & Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Stir before serving and add a little extra ranch if needed to freshen it up.
Hope You’ll Try It!
This salad is a total crowd-pleaser — creamy, crunchy, and packed with flavor. Give it a go and let me know how it turned out! Add your twist, swap in what you’ve got, and enjoy every bite.