Dinner

Creamy Ranch Pasta Salad Recipe

ByNoah Steele March 3, 2026March 3, 2026

Introduction

This Creamy Ranch Pasta Salad is a refreshing and flavorful dish perfect for warm days or gatherings. With crispy bacon, fresh romaine, and a tangy buttermilk ranch dressing, it’s both hearty and light. It comes together quickly and makes a fantastic side or main course.

A close-up of a white bowl filled with a creamy pasta salad featuring a mix of three layers: spiral pasta that is light yellow and smooth, fresh green romaine lettuce leaves coated in a white creamy dressing, and bright red cherry tomato halves. The ingredients are well mixed, held together with wooden salad spoons lifting a portion, showing the textures of firm pasta, crisp lettuce, and juicy tomatoes. The background is a white marbled surface, adding a clean and fresh feel to the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound pasta (rotini works well)
1 heart of romaine, chopped (about 3-4 cups)

1 cup grape tomatoes, halved
8 pieces of bacon, cooked to crispy and crumbled

3/4 cup buttermilk, divided
1/2 cup sour cream

1/4 cup mayonnaise
2 teaspoons lemon juice
1 clove garlic, minced

1/2 teaspoon dried dill
1/2 teaspoon salt
1/4 teaspoon pepper

1/4 cup finely chopped fresh chives

Instructions

Step 1: Cook the pasta according to package directions. Once done, rinse it under cool water and let it drain thoroughly.
Step 2: While the pasta cooks, prepare the buttermilk ranch dressing. In a bowl, whisk together 1/2 cup buttermilk, sour cream, mayonnaise, lemon juice, garlic, dill, salt, pepper, and chives. Gradually drizzle in the remaining 1/4 cup buttermilk while whisking until the dressing becomes smooth and pourable. Chill until needed. The dressing can be made up to three days ahead.

Step 3: In a large bowl, combine the cooked pasta, chopped romaine, and grape tomatoes. Pour the ranch dressing over the salad and toss well to coat everything evenly.
Step 4: Gently fold in the crispy crumbled bacon. Serve the salad immediately as a side dish or a light main course. Enjoy!

Tips & Variations

For a vegetarian version, omit bacon and add toasted nuts or seeds for crunch.

Use Greek yogurt instead of sour cream to lighten the dressing and add extra protein.
Try swapping romaine for baby spinach or arugula for a different leafy green texture.
Make the dressing a day ahead to deepen the flavors before mixing with the salad.

Storage

Store leftover pasta salad in an airtight container in the refrigerator for up to 3 days. The salad is best served chilled but if it thickens, stir in a splash of milk or buttermilk to loosen it before serving. Bacon may lose some crispness when stored.