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Bacon Ranch Macaroni Salad

Bacon Ranch Macaroni Salad

Amanda McKillop
Inspired by American picnic classics, this Bacon Ranch Macaroni Salad layers shatter-crisp bacon with a silky, herb-forward buttermilk ranch. Bright lemon and chives lift the creamy dressing while sweet peas, juicy tomatoes, and sharp cheddar add lively texture and contrast. Tender elbows drink in just enough sauce for gloss without heaviness. It’s a make-ahead crowd-pleaser built for cookouts, potlucks, and weekday lunches.
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Prep Time 20 minutes
Cook Time 26 minutes
Total Time 46 minutes
Course Salad
Cuisine American
Servings 8 servings
Calories 546 kcal

Equipment

  • Oven
  • Large rimmed sheet pan
  • Wire rack (fits sheet pan)
  • Large pot
  • Colander
  • Large mixing bowl
  • Medium bowl
  • Whisk
  • Chef's Knife
  • Cutting board
  • Measuring cups and spoons
  • Tongs or wooden spoon

Ingredients
 
 

For the Bacon & Pasta:

  • 8 oz thick-cut bacon about 6–8 slices
  • 1 tbsp kosher salt for the pasta water
  • 12 oz elbow macaroni
  • 4 cups ice for ice bath

For the Ranch Dressing:

  • ¾ cup mayonnaise
  • ½ cup sour cream
  • ¼ cup buttermilk well-shaken
  • 1 tbsp lemon juice freshly squeezed
  • 1 tsp Dijon mustard
  • 1 tsp garlic powder
  • ¾ tsp onion powder
  • 1 tsp dried dill
  • 1 tsp dried parsley
  • 1 tsp granulated sugar
  • ½ tsp black pepper freshly ground
  • ¾ tsp kosher salt

For the Salad Mix-ins & Finishers:

  • 2 cups cherry tomatoes halved
  • 1 cup celery small-diced (about 2 ribs)
  • ½ cup red onion finely diced
  • 1 cup sharp cheddar cheese 1/4-inch dice
  • 1 cup frozen peas thawed
  • ¼ cup fresh chives thinly sliced

Instructions
 

  • Prep and Bake the Bacon: Preheat the oven to 400°F / 205°C. Line a large rimmed sheet pan with foil and set a wire rack on top. Arrange the bacon in a single layer and bake for 18 minutes, until deep golden and crisp. Transfer to the rack or paper towels to drain, cool 5 minutes, then chop into 1/2-inch pieces.
  • Cook the Macaroni: Bring a large pot of water (about 4 qt) to a rolling boil. Stir in 1 tbsp kosher salt, add the elbow macaroni, and cook for 8 minutes until just-tender (al dente). Drain in a colander.
  • Chill and Dry the Pasta: Immediately plunge the hot pasta into a bowl filled with 4 cups ice and cold water for 2 minutes to stop cooking. Drain well, then spread on the empty sheet pan and let steam-dry for 3 minutes to prevent watery dressing.
  • Whisk the Ranch Dressing: In a medium bowl, whisk together mayonnaise, sour cream, buttermilk, lemon juice, and Dijon until smooth. Sprinkle in garlic powder, onion powder, dried dill, dried parsley, sugar, black pepper, and kosher salt; whisk until emulsified and pourable, about 30 seconds.
  • Prep the Mix-Ins: Halve the cherry tomatoes, small-dice the celery, finely dice the red onion, cube the cheddar, and slice the chives. Pat the chopped bacon if needed to remove any excess fat.
  • Coat the Pasta: In a large mixing bowl, combine the cooled macaroni with about two-thirds of the ranch dressing. Toss vigorously for 60 seconds so the dressing clings to every curve.
  • Fold in the Mix-Ins: Gently fold in celery, red onion, peas, cheddar, half of the bacon, and half of the chives until evenly distributed. Add more dressing as needed to achieve a glossy, well-coated salad—reserve a few tablespoons for finishing after chilling if possible.
  • Chill to Marry Flavors: Cover and refrigerate for 30 minutes so the pasta absorbs flavor and the dressing thickens slightly.
  • Finish and Serve: Give the salad a quick toss, loosen with a splash of buttermilk if needed, then top with the remaining bacon and chives. Crack on a little extra black pepper and serve cool.

Notes

Chef’s Tips

  • Bacon that starts on a rack renders more evenly and stays shatter-crisp; if using sugar-cured bacon, check at 15 minutes at 400°F / 205°C to avoid over-browning.
  • Salt your pasta water generously (about 1 tbsp per 4 qt) so the elbows are seasoned from within.
  • Steam-drying the pasta after chilling prevents a watery, broken dressing—don’t skip it.
  • For the best texture, start with two-thirds of the dressing, then add more after chilling; pasta continues to absorb as it rests.
  • If the salad tightens up on day two, loosen with 1–2 tbsp buttermilk or a spoon of mayo and a squeeze of lemon.
  • Make-ahead: Assemble up to 24 hours in advance; hold back bacon and chives for topping so they stay crisp and vibrant.
  • Food safety for picnics: Keep chilled and limit time at room temp to under 2 hours (or under 1 hour above 90°F / 32°C).

Nutrition

Calories: 546kcalCarbohydrates: 41gProtein: 15gFat: 36gSaturated Fat: 11gPolyunsaturated Fat: 12gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 51mgSodium: 1604mgPotassium: 375mgFiber: 3gSugar: 5gVitamin A: 1044IUVitamin C: 14mgCalcium: 163mgIron: 2mg
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