Have you ever had a creamy ranch pasta salad with crispy bacon and garbanzos? Honestly, this recipe came together kind of by accident, but now I’m completely obsessed. I make it with crunchy baked garbanzos, extra crispy bacon, shell pasta, and plenty of ranch dressing.
It’s so simple to prepare, too. Sometimes I whip up the ranch dressing from scratch for extra flavor, but when I’m in a rush, store-bought works just as well. Either way, this creamy ranch pasta salad is crunchy, creamy, and perfect for lunch, dinner, or any get-together.
This pasta salad started as one of those “let’s see what I have in the kitchen” kind of days. I had some pasta, bacon, and a jar of homemade ranch dressing, and I figured I’d throw them together. Then I roasted some garbanzos for a little crunch, and that’s when things got next-level.
Why You’ll Love It
- So Much Flavor: Creamy ranch, salty bacon, and crispy garbanzos make every bite irresistible.
- Quick and Easy: It doesn’t take long to put this together, and it’s perfect for any occasion.
- Great for Sharing: Everyone always asks for seconds when I bring this to a party or barbecue.
Equipment
- Large pot (for boiling pasta)
- Colander (for draining pasta)
- Baking sheet (for toasting chickpeas)
- Clean towel (for drying chickpeas)
- Skillet (for cooking bacon)
- Large mixing bowl
- Small bowl (for mixing dressing, if homemade)
- Whisk (for homemade dressing)
What You’ll Need (and Substitutions)
- Pasta: Use 8 ounces of small shell pasta or any other short pasta. Bowtie or rotini works well, too.
- Chickpeas: One 15-ounce can, drained, rinsed, and toasted until crispy. If you’re not into chickpeas, try sunflower seeds or crispy onions for crunch.
- Bacon: 6 slices, cooked until golden and crumbled. For a vegetarian option, swap in crispy tempeh bacon or leave it out altogether.
- Ranch Dressing: About 1-2 cups. Use store-bought or your favorite homemade recipe.
- Parmesan Cheese: A light sprinkle of finely grated Parmesan adds a nutty, salty touch. You can skip it for a dairy-free version.
- Optional Add-ins: Diced cucumbers, cherry tomatoes, or green onions add even more freshness and flavor.
Top Tip
Chill your pasta fast: After cooking, transfer the pasta to a bowl of ice water to stop the cooking process immediately. This keeps the pasta firm and prevents it from getting mushy when you mix it with the dressing.
Start Here
Preheat your oven to 400°F. Dry the chickpeas by patting them with a clean towel—this helps them get crispy. Toss them with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast them for 20-25 minutes, shaking the pan halfway through, until they’re golden and crunchy.
While the chickpeas are roasting, cook your pasta. Bring a pot of salted water to a boil, add the pasta, and cook it according to the box instructions. When it’s done, drain it and immediately transfer it to a bowl of ice water. Let it sit for a minute or two to stop the cooking and cool down. Drain it again and set it aside.
Cook the bacon in a skillet over medium heat until it’s crispy. Once it’s done, let it cool on a plate lined with paper towels, then crumble it into small pieces.
If your ranch dressing feels a little thick, you can thin it out with a splash of lemon juice, white vinegar, or even pickle juice. This makes it easier to toss with the pasta and adds a little extra flavor. Start with 1 1/2 cups of dressing, and add more later if you need it.
In a big bowl, mix together the cooled pasta, crispy chickpeas, and crumbled bacon. Pour the ranch dressing over everything and toss until it’s well coated.
Sprinkle Parmesan cheese over the top, and if you’re using any extras like cucumbers or cherry tomatoes, toss them in now. Serve the salad chilled or at room temperature, and enjoy!
Top Tips
Dry the chickpeas well: Use a clean kitchen towel or paper towels to pat the chickpeas completely dry before roasting. This helps them get extra crispy in the oven.
Thin the ranch dressing: If the dressing is too thick, stir in a splash of lemon juice, white vinegar, or pickle juice to make it easier to toss with the pasta. The acidity also brightens up the flavors.
What to Serve With It
This creamy ranch pasta salad is the perfect side dish to pair with crispy, flavorful mains. Try serving it with:
Try These
If you enjoyed this creamy ranch pasta salad, you might also like:
- 20-Minute Simple Black Bean Pasta Salad: A quick and flavorful pasta salad packed with fresh ingredients like fusilli, arugula, sweet corn, black beans, cherry tomatoes, and a yogurt lime dressing.
- 20-Minute Elote Pasta Salad: Combining the flavors of Mexican street corn with pasta, this salad is salty, tangy, and creamy, making it delicious.
- 30-Minute Shrimp Pesto Pasta Salad: This easy and delicious salad features fusilli pasta, fresh basil pesto, juicy cherry tomatoes, and a lemon vinaigrette.
If you make this creamy ranch pasta salad, I’d love to hear what you think! Drop a comment or give the recipe a rating—hearing from you always makes my day, and I do my best to reply to everyone.
Creamy Ranch Pasta Salad
This creamy ranch pasta salad features shell pasta coated in ranch dressing, crispy bacon, and crunchy roasted garbanzos. It’s simple to make, full of flavor, and pairs perfectly with your favorite mains like crispy chicken cutlets or hot honey bites.
For the Salad:
- 8 oz small shell pasta or your favorite short pasta
- 1 15 oz can chickpeas, drained and rinsed
- 2 tbsp olive oil
- 6 slices bacon cooked and crumbled
- 1 1/2 to 2 cups ranch dressing store-bought or homemade
- 1/4 cup finely grated Parmesan cheese
- Salt and pepper to taste
Optional Add-ins:
- Diced cucumbers
- Cherry tomatoes halved
- Sliced green onions
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Preheat the oven to 400°F. Pat the chickpeas dry with a clean towel. Toss them with olive oil, salt, and pepper, and spread them out on a baking sheet. Roast for 20-25 minutes, shaking the pan halfway through, until golden and crispy.
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Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Drain, rinse under cold water, and let cool completely.
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Heat a skillet over medium heat. Cook the bacon until crispy. Transfer to a plate lined with paper towels, then crumble into small pieces once cooled.
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If the ranch dressing feels too thick, thin it out by mixing in 1-2 teaspoons of lemon juice, white vinegar, or pickle juice. Start with 1 1/2 cups of dressing and add more if needed after tossing.
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In a large mixing bowl, combine the cooled pasta, toasted chickpeas, and crumbled bacon. Pour the ranch dressing over the top and toss until evenly coated.
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Sprinkle Parmesan cheese over the salad. Add any optional mix-ins, like cucumbers or cherry tomatoes, and toss again lightly. Serve chilled or at room temperature.