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Keto Bacon Ranch Pasta Salad

Keto bacon ranch pasta salad with noodles, bacon, cheddar, cucumber, and green onions

There’s just something about the bacon-ranch combo that feels like pure comfort food. It’s the kind of flavor we grew up loving in everything from sandwiches to loaded baked potatoes. So we thought—why not bring that same cozy, savory energy to a keto-friendly pasta salad?

Enter: Keto Bacon Ranch Pasta Salad. It’s creamy, crunchy, cheesy, and smoky in all the right ways. We make ours with hearts of palm pasta or shirataki noodles, plus crisp cucumber, green onions, and plenty of bacon. Then it all gets tossed in a rich homemade ranch dressing with just enough tang to tie everything together.

This salad holds up incredibly well in the fridge, which makes it ideal for meal prep or potlucks. And because it’s packed with fat and flavor, a little goes a long way when it comes to staying full. It’s the kind of salad that feels like a treat but keeps you 100% on track with keto.

Cuisine , ,
Courses , , , ,
Difficulty Beginner
Time
Prep Time: 15 mins Cook Time: 10 mins Rest Time: 10 mins Total Time: 35 mins
Servings 4
Calories 320
Description

This Keto Bacon Ranch Pasta Salad is loaded with crispy bacon, sharp cheddar, fresh veggies, and a creamy ranch dressing—all tossed with low-carb noodles for the ultimate keto comfort salad. Only 320 calories per serving.

Ingredients
    For the Salad:
  • 1 Can Hearts of Palm Pasta or Shirataki Noodles (12 oz)
  • 1/2 cup chopped cucumber
  • 1/4 cup sliced green onions
  • 1/2 cup cubed sharp cheddar cheese
  • 1/2 cup cooked crumbled bacon (about 4 slices)
    • For the Ranch Dressing:
  • 1/2 cup mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon lemon juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried dill
  • Salt and pepper to taste
  • 1 tablespoons 1–2 water to thin, if needed
Instructions
  1. Cook the Bacon: In a skillet, cook bacon over medium heat until crispy. Drain on paper towels and crumble once cooled.
  2. Prep the Noodles: Rinse and drain hearts of palm or shirataki noodles. If using shirataki, boil for 2–3 minutes and pat dry.
  3. Chop the Mix-Ins: Cube the cheddar, chop cucumber, and slice green onions.
  4. Make the Dressing: In a bowl, whisk together all dressing ingredients until smooth. Add water as needed to reach desired consistency.
  5. Combine & Toss: In a large bowl, add the noodles, bacon, cheese, cucumber, and green onions. Pour dressing over and mix well.
  6. Chill & Serve: Let the salad chill in the fridge for 10–15 minutes before serving to allow the flavors to meld.

Nutrition Facts

Servings: 4 ServingCalories:320kcalTotal Fat:28gSaturated Fat: 7gTotal Carbohydrate:5gDietary Fiber: 2gSugars: 1gProtein:11g

Note

Substitutions & Variations:

  • Dairy-Free? Use avocado and dairy-free ranch instead of cheddar and sour cream.
  • Vegetarian? Skip the bacon and add roasted nuts or seeds for crunch.
  • Want extra tang? Add a splash of pickle juice to the dressing.
  • Feeling spicy? Toss in some chopped jalapeños or a pinch of cayenne.
Read it online: https://ketoeatsrecipes.com/recipe/bacon-ranch-pasta-salad/