Sweet peas, crunchy broccoli, sharp cheddar cheese and salty bacon make this Bacon Ranch Macaroni Salad the perfect pot luck dish full of delicious texture and flavor.
The Perfect Cookout Side
Nothing goes better with hot dogs on the grill than a cool, creamy pasta salad. Sweet peas, crunchy broccoli, sharp cheddar cheese and salty bacon make this Bacon Ranch Macaroni Salad the perfect pot luck dish full of delicious texture and flavor. A refreshing and filling side for those hot summer cookouts.
A Cool Side for Hot Days
When summer cookout season rolls around, I have a few standard sides that are a must. Watermelon Feta Salad, grilled corn on the cob, and a cool, creamy potato salad or pasta salad. This macaroni salad is absolutely one of my summer faves because of all the different flavors and textures combined in a flavorful ranch dressing. Red onion, bell pepper, broccoli add crunch while sweet peas, sharp cheddar and thick cut bacon make things sweet, tangy, and salty. In short: delicious.
Easy to Customize
If your family has a…selective eater, feel free to leave out any of the objectionable ingredients. Don’t worry, it won’t affect the deliciousness of this easy pasta salad if, say, the red bell pepper is missing. I’m looking at you, Brookie!
Ingredients and Supplies
(see recipe card at the bottom of this post for measurements and details)
Ingredients:
- Elbow macaroni
- Thick cut bacon slices, cooked and crumbled. I prefer to bake my bacon.
- Broccoli florets with stems removed
- Diced red bell pepper
- Frozen sweet peas, thawed
- Diced red onion
- Shredded sharp cheddar cheese
- Mayonnaise
- Sour cream
- Dry Ranch seasoning mix
Supplies:
How to Make Bacon Ranch Macaroni Salad
- Cook pasta al dente according to package directions. Drain and set aside to cool.
- Meanwhile, cook bacon until crispy. Let cool and then crumble into bits.
- Add the cooked pasta, crumbled bacon, broccoli, red bell pepper, peas, red onion, and cheddar cheese to a large mixing bowl.
- In a small mixing bowl whisk together the mayonnaise, sour cream, and dry Ranch seasoning mix.
- Pour the ranch dressing over the ingredients in the large bowl.
- Stir gently until well combined.
- Refrigerate until ready to serve. Optionally, transfer to a serving bowl and stir well before serving.
Storage
Store leftovers in the refrigerator in an airtight container for up to three days. Stir well before enjoying again.
Quick Tip: Safe not Sorry
Remember: It’s best to throw away foods made with mayonnaise after they have sat at room temperature for more than 2 hours. To make sure your leftovers are safe for consumption, refrigerate them within that two-hour window.
Summer Cookout Favorites
Make your summer cookout delicious from start to finish with my Summer Grilling Favorites. Irresistible appetizers, fresh salads and perfect sides, cold drinks and tempting desserts — it’s all here to enjoy!
If you make this Bacon Ranch Macaroni Salad, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Bacon Ranch Macaroni Salad
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 minutes
Description
Sweet peas, crunchy broccoli, sharp cheddar cheese and salty bacon make this Bacon Ranch Macaroni Salad the perfect pot luck dish full of delicious texture and flavor.
Ingredients
- 8 ounces elbow macaroni (about 5 cups cooked)
- 6 slices thick cut bacon, cooked and crumbled (about 3/4 cup crumbled)
- 1 cup broccoli florets with stems removed
- 1/2 cup diced red bell pepper
- 1/2 cup frozen sweet peas, thawed
- 1/2 cup diced red onion
- 1/2 cup shredded sharp cheddar cheese
- 1 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons dry Ranch seasoning mix
Instructions
- Cook pasta al dente according to package directions. Drain and set aside to cool.
- Meanwhile, cook bacon until crispy. Let cool and then crumble into bits.
- Add the cooked pasta, crumbled bacon, broccoli, red bell pepper, peas, red onion, and cheddar cheese to a large mixing bowl.
- In a small mixing bowl whisk together the mayonnaise, sour cream, and dry Ranch seasoning mix.
- Pour the ranch dressing over the ingredients in the large bowl and gently stir until well combined.
- Refrigerate until ready to serve. Stir well before serving.
