Olive and Bacon Pasta Salad

    1 hour 25 minutes

    Ranch dressing is the perfect complement to this pasta salad with olives and bacon. Use festive pasta for special occasions.

    79 people made this

    Serves: 6 

    • 500g pasta, spiral, farfalle or penne
    • 180g black olives, chopped
    • 150g stuffed green olives, sliced
    • 500g grated Cheddar cheese
    • 2 1/2 tablespoons cooked crumbled bacon
    • 2 cups (500ml) ranch-style salad dressing
    • 1/2 cup chopped spring onions
    • 1/2 teaspoon ground black pepper

    Preparation:15min  ›  Cook:10min  ›  Extra time:1hour chilling  ›  Ready in:1hour25min 

    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, bacon, dressing, spring onion, ground black pepper and pasta; mix well.
    3. Cover bowl, refrigerate to chill for one hour, and serve.

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    Reviews in English (70)


    DO NOT make this recipe as shown - it is bland, full of calories and not colorful at all. I cut the cheese and ranch dressing in half and omitted the bacon bits (also cubing the cheese instead of shredding it.) I halfed cherry tomatoes, diced red onions instead of yellow onions, quartered cucumber slices, diced some fresh garlic and added it to the pasta along with a couple extra shakes of black pepper. This variation made the pasta colorful as well as "as healthy as" pasta and cheese covered with ranch dressing can be. The result with the veggie modifications was excellent and I would definitely make it again.  -  25 Jul 2007  (Review from Allrecipes USA and Canada)


    This is delicious, I get requests to make this all the time. It tastes much better if you make it the night before and let it set over night.  -  17 Mar 2006  (Review from Allrecipes USA and Canada)


    I love this stuff! I will make it again and probably quite frequently as it's a nice change of pace for lunches. Added: broccoli red onion diced ham cheese crumbles Omitted: shredded cheese green olives Will omit or use depending on purpose of salad: bacon bits I made this recipe Sunday evening and it sat in the fridge overnight and into the day before it was eaten. I'd recommend that. I'd use just the ham in the future for a weekday salad because by the next day, the bacon bits were no longer crunchy. However, if serving fresh, those bacon bits are a nice little crunch. I used only about half a bottle of ranch. When taste testing, it seemed like a lot and to keep calories down, we stopped at half. However, the next day, the pasta had completley absorbed the dressing. That was interesting but overall, the flavor was fantastic and I'd do the same again next time I make this. Everyone in my office wanted this particular pasta salad, so be prepared if you are taking it to work. It was fantastic and all the colors were very appealing.  -  20 Sep 2007  (Review from Allrecipes USA and Canada)