Pancetta Ranch Pasta Salad

Pancetta Ranch Pasta Salad
Pancetta Ranch Pasta Salad. Sabrina S. Baksh
  • Total: 35 mins
  • Prep: 15 mins
  • Cook: 20 mins
  • Yield: serves 6

This creamy, delicious pasta salad makes a great addition to any cookout of potluck gathering.  If you are not a fan of pancetta, feel free to use bacon instead.


  • 16 ounces/450 g fusilli pasta
  • 1 1/3 cup/320 mL of ranch or buttermilk ranch dressing
  • 1 cup/240 mL baby spinach, washed and dried
  • 6 slices of thin sliced pancetta, cooked and crumbled
  • 1/2 cup/120 mL sharp cheddar cheese
  • 1 2.25 ounce/65 g can of sliced black olives
  • 1 teaspoon/5 mL sea salt
  • 1/2 teaspoon/2.5 mL coarse ground black pepper
  • 1/4 teaspoon/1.25 mL onion powder
  • 1/4 teaspoon/1.25 mL nutmeg

Steps to Make It

Cook pasta according to instructions, drain and let cool.  

Cook, drain, and crumble pancetta.

Set aside.

In a large bowl combine ranch dressing with salt, black pepper, onion powder, and nutmeg.

Add cooked noodles, half of the olives, half of the pancetta, cheese, and spinach.  

Using a large spoon, gently fold into dressing.  

Pour pasta salad into serving dish and top with remaining olives and pancetta.  

Place into refrigerator for at least 2 hours before serving. If making ahead of time, prepare according to instructions and store in refrigerator up to 24 hours in advance.