Ranch & Bacon Macaroni Salad

Kevin Ulrich
Course Side Dish
Cuisine American


  • 1 pkg. Hidden valley ranch dressing mix
  • 8 oz. sharp cheddar cheese cubed
  • 8 strips. bacon cooked, crispy & crumbled
  • 1/4 cup white onion chopped finely
  • 1/2 cup sweet pickles chopped
  • 1/2 cup mayonnaise
  • 1 tbls. Dijon mustard
  • 1 tsp. black pepper
  • 1 pkg. med. shells cooked and drained


  • Cook bacon until well cooked, cool on paper towels. Crush into small bits. Bring water to boil.  Cook pasta, drain and rinse with cold water. Continue to rinse until the pasta is cool itself.  In a small bowl combine mayonnaise, mustard, pepper and ranch mix. In a large bowl combine pasta, cheese, pickles and mayonnaise mixture, until pasta is coated. Add bacon and onions to pasta and stir. It’s better to make sure the pasta is coated before adding the bacon and onion, otherwise those ingredients could overpower the pasta. Another option is to add the bacon and onion immediately before serving. Chill in refrigerator for 1 hour before serving.
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