Bacon Ranch Pasta Salad
Prep time
Cook time
Total time
Serves: 8-12 servings
  • 1 (1lb) box of short cut pasta-I used bowtie
  • 3⁄4 cup extra virgin olive oil
  • ½ cup red wine vinegar
  • ¼ cup fresh squeezed lemon juice
  • 2 oz goat cheese
  • 1 tbsp dried parsley
  • ½ tsp dried dill
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried onion flakes
  • 1 tbsp fresh chopped chives
  • 1 tsp salt
  • 1⁄2 tsp pepper
  • 4 slices cooked center cut bacon, crumbled
  • 1 pint cherry tomatoes, halved
  1. Cook your pasta according to directions on the box, I like to add a handful of salt to the boiling water. Drain, and rinse with cold water.
  2. While pasta is cooking, mix together the dressing. In a large bowl, combine all of the herbs, salt, pepper, vinegar, lemon juice, and goat cheese. Whisking everything together until goat cheese is incorporated. Slowly stream in the olive oil as you continuously whisk everything together.
  3. Toss dressing with the cooled pasta and add the tomatoes. When you're ready to serve, top with bacon crumbles and devour!
I like to add the bacon at the last minute so it stays nice and crispy!

These flavors pair very well with other ingredients so use your imagination and add in your own spin!

If you are serving this the next day, you may need to add a little more olive oil as the pasta will absorb some of the dressing.
Recipe by My Modern Cookery at