Bacon Ranch Pasta Salad

Creamy sour cream, ranch, and mayonnaise dressing tossed with Ditalini shaped pasta, crispy chopped bacon, French’s® Dijon Mustard, diced block cheese and red pepper flakes. Serve for barbecues, holidays, potlucks and as a side dish alongside any main star meal.
Course Side Dish
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 10
Author Jessica (


  • 16 ounces Ditalini pasta
  • 10 slices bacon, chopped
  • 8 ounces Colby & Monterey Jack Cheese, cubed
  • 8 ounces sharp cheddar cheese, cubed
  • 5 ounces frozen peas
  • 1 ounce ranch seasoning
  • 2 tablespoons French’s® Dijon Mustard
  • 16 ounces sour cream
  • 1/4 cup mayonnaise
  • 1/2 teaspoon red pepper flakes
  • 1/3 cup Italian parsley, chopped
  • 8 green onions stalks, chopped


  • Cook bacon, frozen peas, and pasta according to package directions.  Drain and chop bacon once cooked.
    In a large bowl, stir together sour cream, mayonnaise, French’s® Dijon Mustard, and ranch seasoning packet.  
    Stir in pasta noodles.
    Add in diced cheeses, chopped bacon, chopped green onions, peas, and red pepper flakes.
    Fold mixture and combine ingredients well.