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Ranch Pasta Salad

Ranch Pasta Salad Recipe


Combine Cheddar and Monterey Jack cheese with bacon bits, olives, green onions and cooked pasta. Toss with your favorite creamy ranch dressing and chill thoroughly before serving this festive and filling salad.


  • 16 ounces pasta
  • 1 (6 ounce) can black olives, drained and chopped
  • 1 (5 ounce) jar stuffed green olives, sliced
  • 8 ounces shredded Cheddar cheese
  • 8 ounces shredded Monterey Jack cheese
  • 2 ½ tablespoons bacon bits
  • 1 (16 ounce) bottle ranch-style salad dressing
  • ½ cup chopped green onions
  • ½ teaspoon ground black pepper


  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
  2. In a large bowl, combine black olives, green olives, Cheddar cheese, Monterey Jack cheese, bacon bits, dressing, onion, ground black pepper and pasta; mix well.
  3. Cover bowl, refrigerate to chill for one hour, and serve.

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Nutritional Information

Ranch Pasta Salad

Servings Per Recipe: 6
Calories: 959.4
% Daily Value *
protein: 60 %
carbohydrates: 16 %
exchange other carbs:
dietary fiber: 18 %
fat: 111 %
saturated fat: 113 %
cholesterol: 50 %
vitamin a iu: 22 %
niacin equivalents: 63 %
vitamin b6: 9 %
vitamin c: 8 %
folate: 38 %
calcium: 63 %
iron: 26 %
magnesium: 23 %
potassium: 8 %
sodium: 81 %
thiamin: 55 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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