Creamy Ranch Pasta Salad

A gluten-free, veggie-loaded pasta salad with cubes of cheddar cheese and crispy bacon tossed in an oh so delicious and creamy ranch dressing. Use what veggies you have on hand or what sounds good to you!

Prep: 25 minTotal: 25 min
Servings: 10 cups 1x


  • 12 oz. pasta of choice, uncooked (gluten-free if needed) 
  • 5 slices bacon, cooked to a crispy and crumbled 
  • 2 cups broccoli, cut into bite-size pieces 
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber slices, halved or quartered 
  • ½ cup diced red onion
  • 4 green onion, ends trimmed and thinly sliced
  • 1 cup cheddar cheese cubes (omit for dairy-free)
  • 1 1/22 cups ranch dressing (see options below in notes)


  • Prepare the ingredients: Cook the pasta according to package directions. Cook the bacon to crisp, place on a paper towel, and crumble it after it has cooled. While the pasta and bacon are cooking, chop the veggies, cube the cheese and make the ranch dressing if choosing a homemade option (see notes for recipes).
  • Set aside a few crumbles of bacon and slices of green onion. Combine all of the ingredients in a large bowl. Pour the ranch overtop starting with 1 1/2 cups of the dressing and stir to combine. Add more ranch to achieve your desired creaminess.
  • Top with a few extra bacon crumbles and green onion slices.


For Ranch dressing options:

Other notes:

  • Toss the salad about 30 minutes before serving to allow time for the dressing to really soak in.
  • Store in an airtight container in the fridge for up to 5 days. Add more dressing if needed.

Nutrition Information

  • Serving Size: ~3/4 cup (Healthy Homemade Ranch)
  • Calories: 190
  • Fat: 10 g
  • (Sat Fat: 4 g)
  • Carbohydrate: 17 g
  • (Fiber: 2 g
  • Sugar: 3 g)
  • Protein: 7 g


© The Real Food Dietitians
Recipe By: Stacie Hassing

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